Why You’ll Love Golden Greek Honey Pie (Melopita) Recipe
Melopita combines just a handful of wholesome ingredients into a dessert that feels both comforting and sophisticated. Its texture is creamy like cheesecake but lighter, and the sweetness comes primarily from natural honey rather than refined sugar. It’s easy enough for everyday baking yet special enough for holidays and gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ricotta cheese (or traditional Greek anthotyro/mizithra if available)
honey (plus extra for drizzling)
eggs
cornstarch (or flour, depending on preference)
vanilla extract (optional)
lemon zest (optional for brightness)
ground cinnamon (for topping)
Directions
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Preheat your oven to 350°F (175°C). Grease a pie dish or an 8–9‑inch springform pan.
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If using ricotta, drain the excess liquid by placing it in a fine sieve or cheesecloth for 30–60 minutes.
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In a mixing bowl, whisk together the drained cheese, honey, eggs, cornstarch (or flour), vanilla extract, and lemon zest until smooth.
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Pour the mixture into the prepared pan and smooth the top.
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Bake for 40–50 minutes, until the edges turn golden and the center is set with a slight jiggle.
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Allow the pie to cool slightly, then sprinkle with cinnamon and drizzle extra honey over the top before serving.
Servings and timing
Serves: about 8 slices
Prep time: ~15 minutes (plus draining time for ricotta)
Bake time: 40–50 minutes
Cool: 10–15 minutes before serving
Variations
Lemon Honey Melopita: Add extra lemon zest or a touch of fresh lemon juice to the batter for citrus brightness.
Nutty Crunch: Sprinkle chopped walnuts or almonds on top before baking.
Vanilla or Cardamom Twist: Stir in a teaspoon of vanilla extract or a pinch of cardamom for deeper flavor.
Mini Melopita Cups: Bake individual portions in ramekins for personalized servings.
Storage/Reheating
Refrigerator: Store leftovers covered in the fridge for up to 3–4 days.
Freezer: Wrap individual slices (without honey drizzle) and freeze for up to a month; thaw overnight in the fridge.
Reheat: Warm gently in a low oven (about 300°F / 150°C) for 10–15 minutes to re‑soften before serving.
FAQs
What is Melopita?
Melopita is a traditional Greek honey cheese pie from the Cyclades islands, especially Sifnos. It’s creamy, lightly sweetened, and often served drizzled with honey.
Can I use a cheese other than ricotta?
Yes, traditional Greek cheeses like anthotyro or mizithra are ideal; ricotta is a common and delicious substitute.
Do I need to drain the ricotta?
Draining ricotta helps remove excess moisture and leads to a firmer, smoother filling.
Can I make this gluten‑free?
Yes — use a gluten‑free flour or cornstarch as the binder and ensure all other ingredients are gluten‑free.
What type of honey should I use?
Use a flavorful honey like Greek thyme or wildflower honey for the best aroma and sweetness.
Is this dessert very sweet?
No — the sweetness is balanced; honey provides natural floral sweetness without overwhelming sugariness.
Can I add spices?
Yes — cinnamon is traditional on top, and you can experiment with cardamom or nutmeg.
Should I serve it warm or cold?
Melopita is delicious both slightly warm and chilled from the fridge.
Can I make it ahead of time?
Absolutely. It tastes great the next day as the flavors continue to develop.
How do I know when it’s done baking?
The pie is done when the edges are golden and the center is set with a slight jiggle.
Conclusion
Golden Greek Honey Pie (Melopita) is a beautifully simple dessert that brings Greek island flavors to your table. With a creamy, honey‑kissed filling and minimal ingredients, it’s a perfect treat for everyday and special occasions alike. Whether you serve it warm with coffee or chilled with tea, Melopita’s gentle sweetness and rustic charm are sure to impress.
