We start by preparing the dough: sift the flour, baking powder and salt in a bowl.
In the mixer's bowl we beat the eggs and sugar, until white. Add the olive oil and beat until the mixture is fluffy. We pour in the milk and blend to combine. Then slowly add the flour mixture, and continue beating, until a soft dough forms which doesn't stick to the hands. We can add some more flour if needed.
Transfer dough into another bowl, cover with a kitchen towel and allow to rest for 30 minutes.
Meanwhile, we prepare the filling: beat in the mixer's bowl the mizithra with the sugar until sugar has melted and mixture is fluffy.
Afterwards, knead the dough, on a floured working surface, for 1-2 minutes. Roll it out with a rolling pin into an about 1 inch thick, phyllo sheet. Use a pastry cutter to cut dough into round pieces, of about 3-4 fingers diameter. Preheat the oven at 350 degrees F.
In order to shape the lihnarakia put 1 teaspoon of the filling mixture in the center of each round phyllo piece and pinch the rim all around to make a star shaped crown around filling, without completely covering it. Put the lihnarakia on a greased cookie sheet and continue shaping the rest.
When finished, prepare the eggwash: put in a small bowl the eggs and water and beat to combine.
Brush the lihnarakia with the eggwash and let them stand for 5-10 minutes to form a crust.
Sprinkle with ground cinnamon and bake in the preheated oven for about 30 minutes, until golden brown.
Remove them from the oven and serve the lihnarakia, either hot or cold.