Description
Melopita, also known as Greek honey pie, is a naturally sweet, creamy, and elegant dessert originating from the island of Sifnos. This crustless cheesecake-like dessert offers a light texture and floral honey notes, perfect for those seeking a simple yet delicious Greek treat.
Ingredients
Scale
- 500g (about 2 cups) fresh ricotta cheese or anthotyro
- 3 large eggs
- 100g (⅓ cup) high-quality honey (preferably Greek thyme honey)
- 1 teaspoon vanilla extract or a pinch of vanilla powder
- Zest of 1 lemon
- Optional for serving: 1 teaspoon ground cinnamon
- Optional for serving: extra honey, for drizzling
Instructions
- Prepare the cheese base: In a large bowl, whisk the ricotta until smooth. If the cheese is wet or grainy, strain for 30 minutes first for a silkier texture.
- Add eggs and honey: Whisk in the eggs one at a time. Pour in the honey and vanilla; whisk until fully incorporated.
- Add lemon zest: Gently stir in the lemon zest to brighten and balance the sweetness.
- Bake: Pour the mixture into a lightly greased (or parchment-lined) 8–9 inch round baking dish. Smooth the top. Bake at 350°F (175°C) for 35–40 minutes, until lightly golden and just set in the center.
- Cool and serve: Let cool slightly before slicing. Dust with cinnamon and drizzle with honey if desired. Enjoy warm for a custard-like bite or chill 2–3 hours for a firmer texture.
Notes
- Avoid using too much honey, as it can loosen the texture. Stick to the measured amount.
- Do not overbake, as this may cause the pie to crack or dry out. Remove while the center is still slightly jiggly.
- Include the lemon zest for brightness and balance.
- If your cheese is watery, drain it first for a creamier result.
- Serve dusted with cinnamon, drizzled with raw honey, and paired with Greek coffee or herbal tea.
- This Melopita recipe is great with fresh fruit, a spoon of Greek yogurt, or a scoop of vanilla/cinnamon ice cream.
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze well-wrapped for up to 2 months; thaw overnight in the fridge.
- Consider topping with chopped pistachios or walnuts after baking, swapping lemon zest for orange, infusing honey with thyme or lavender, baking as minis in a muffin tin, or serving with figs or poached pears.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice