Why You’ll Love Golden Greek Honey Pie (Melopita) Recipe
Melopita is the kind of dessert you can whip up with minimal effort but still impress your guests. There’s no crust to prepare — just mix, pour, and bake. Its creamy yet airy texture, subtle spice, and natural sweetness from honey make every bite feel special. Whether served warm, chilled, or at room temperature, it’s a versatile treat that’s elegant enough for a dinner party but easy enough for a weekday sweet.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 cups ricotta cheese (well-drained)
1/2 cup Greek yogurt (optional for extra creaminess)
1/2 cup honey (plus extra for serving)
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
A pinch of salt
Directions
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Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan or pie dish.
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In a large mixing bowl, blend the ricotta cheese and Greek yogurt until smooth and creamy.
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Add in the honey, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt. Whisk until fully combined.
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Pour the batter into the prepared pan, smoothing the top with a spatula.
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Bake for 45–55 minutes, or until the top is golden and the center is just set with a slight jiggle.
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Let the pie cool to room temperature. Before serving, drizzle with extra honey and sprinkle with a little cinnamon if desired.
Servings and timing
Servings: 8 slices
Prep time: 15 minutes
Cook time: 45–55 minutes
Total time: About 1 hour and 10 minutes
Variations
• Lemon Zest Melopita – Add the zest of one lemon to the batter for a bright citrus twist.
• Vanilla Honey Twist – Increase the vanilla extract to 1½ teaspoons for a deeper flavor.
• Nutty Topper – Sprinkle toasted walnuts or almonds over the top before serving for a crunchy contrast.
• Mini Melopitas – Bake the batter in ramekins for individual servings — perfect for entertaining.
Storage/Reheating
• Refrigerator: Store leftovers in an airtight container in the fridge for up to 3–4 days.
• Freezer: You can freeze slices (without any topping) tightly wrapped for up to 1 month. Thaw overnight in the refrigerator.
• Reheat: Warm gently in a 300°F (150°C) oven for 10–15 minutes, or enjoy chilled straight from the fridge.
FAQs
What is Melopita?
Melopita is a traditional Greek crustless pie made with ricotta-style cheese, honey, and eggs. Its name literally translates to “honey pie,” and its texture is similar to a light cheesecake.
Can I use a different cheese?
Yes. If you can find Greek cheeses like anthotyro or mizithra, they are more traditional. Ricotta is a widely accessible substitute and works beautifully.
Do I need to drain the ricotta?
Yes, especially if your ricotta is very wet. Draining it for about 30–60 minutes in a sieve will help avoid a watery batter.
Can I make this sugar-free?
Yes, you can omit the granulated sugar if you prefer a less sweet version. Just taste the batter first — the honey may be sweet enough on its own.
Why did my Melopita crack?
Cracks can happen from overbaking or sudden temperature changes. Try pulling it from the oven when it still has a slight jiggle and allow it to cool gradually.
Can Melopita be served warm?
Absolutely. It’s delicious warm, at room temperature, or even chilled. Each temperature gives it a slightly different texture and taste experience.
What should I serve it with?
It pairs beautifully with an extra drizzle of honey, a dusting of cinnamon, fresh berries, or a spoonful of Greek yogurt.
Is this dessert gluten-free?
Yes. This recipe does not contain any wheat or flour, making it naturally gluten-free.
Can I add lemon zest?
Definitely. Lemon zest adds a refreshing brightness and complements the honey flavor perfectly.
How do I know when it’s done baking?
The edges should be set and lightly golden, while the center should have a slight wobble. It will continue to firm up as it cools.
Conclusion
Golden Greek Honey Pie (Melopita) is a warm, inviting dessert that captures the heart of Greek simplicity and flavor. With its creamy, honey-kissed filling and delicate spice, it’s a beautiful way to end any meal — whether you’re hosting a dinner or indulging in a cozy treat for yourself. Easy to make and even easier to love, this timeless pie is sure to become a favorite in your dessert rotation.
Golden Greek Honey Pie (Melopita)
- Total Time: 55 minutes
- Yield: 1 9-inch pie (6–8 servings)
- Diet: Vegetarian
Description
Golden Greek Honey Pie (Melopita) is a traditional dessert from the island of Sifnos, made with creamy ricotta, sweet honey, and a touch of lemon zest. It’s light, simple, and bursting with Mediterranean flavor.
Ingredients
- 2 cups ricotta cheese (or anthotyro if available)
- 3 large eggs
- 1/2 cup honey (plus extra for drizzling)
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/4 teaspoon salt
- Cinnamon, for sprinkling (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or cake pan.
- In a large bowl, combine the ricotta cheese, eggs, honey, sugar, vanilla extract, lemon zest, and salt. Mix until smooth and well combined.
- Pour the mixture into the prepared dish and smooth the top with a spatula.
- Bake for 40–45 minutes, or until the top is golden and the center is set.
- Remove from the oven and let cool. The pie will deflate slightly as it cools.
- Drizzle with additional honey and sprinkle with cinnamon before serving, if desired.
Notes
- Anthotyro cheese is traditional for this recipe, but ricotta is a great substitute.
- This pie can be served warm, at room temperature, or chilled.
- Best enjoyed within 2–3 days when stored in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 220
- Sugar: 18g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 90mg
