Prepare the Ricotta filling: Combine the ricotta mixture and set aside in the fridge while you prepare the dough. 

Dough: Sift the flour in a large mixing bowl and add all the wet ingredients and spices in. Knead the dough in a large mixer or by hand. Let rest for 30 minutes. Divide the dough into 2 equal pieces. Roll the dough out thin by sprinkling flour on it and rolling it out constantly. Add 1 tablespoon of the ricotta filling in rows like you would for raviolis. 

Forming the Pougkia: Cut out the shape in circles or squares or even triangles. Brush the edge of the pastry with a little bit of water to seal the edges.Then fold the top layer of dough to meet the edges. Press down with your finger around each. Pinch the edges to make sure there are no openings or gaps.With a fork, seal the edges. Set aside the pieces. 

In a medium pot, add vegetable oil. Once oil is hot, add 2-3 pieces at a time and fry until golden brown. Once golden brown, remove the pougkia and set on paper towel.  Add to a plate and drizzle honey and cinnamon. Enjoy!