Mix the flour and salt in a 26 cm / 10-inch bowl. Add the olive oil and rub it in with your fingers until the flour looks crumbly. Pour in 170 ml lukewarm water, mix, then knead on the counter for 5 minutes until the dough is soft but not sticky. If it feels dry, add 1 tbsp water at a time. Cover and rest for 30 minutes.

While the dough rests, set the mizithra in a fine-mesh sieve over a 20 cm / 8-inch bowl and drain it for 30 minutes, pressing gently once or twice. Discard the liquid, return the cheese to the bowl, and stir in the eggs, 3 tbsp honey, cinnamon, mint and orange zest until smooth. The filling should hold a soft mound on a spoon.

Heat the oven to 190 C / 375 F with racks in the upper and lower thirds. Line two 33 x 46 cm / 13 x 18 inch sheet pans with parchment.

Divide the dough in half and keep one half covered. Roll the other half on a lightly floured counter to 3 mm thick. Cut 11 cm / 4.5-inch rounds, then gather the scraps and reroll them once. Repeat with the second half to get about 16 rounds.

Spoon about 1.5 tbsp (30 g) of filling into the center of each round. Lift the edge at four evenly spaced points and pinch each point to the dough beside it, so you get a small square tray with the filling showing. Set 8 pastries on each pan, 3 cm / 1 inch apart.

Mix the egg yolk with 1 tbsp water and brush it on the dough edges, not the filling. Sprinkle the sesame seeds on the edges. Bake both pans for 30 minutes, swapping their positions after 15 minutes, until the edges are deep golden and the filling is set and doesn't wobble.

Cool the pastries on the pans for 10 minutes so the filling firms up. Drizzle with the remaining 3 tbsp honey and serve warm.