Name: Melopita: Greek Honey & Cheese Pie
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Greek
Ingredients: 500g ricotta cheese (or Greek mizithra cheese if available); 3 large eggs; 100g honey (plus extra for drizzling); 1 tsp vanilla extract; Zest of 1 lemon; 1 tbsp plain flour; Ground cinnamon for garnish

Why You’ll Love Melopita: Greek Honey & Cheese Pie Recipe

Melopita is beloved for its simplicity and delightful flavor. It requires just a handful of wholesome ingredients yet delivers a dessert that’s both comforting and refined. The honey—used in both the batter and as a drizzle—is the star of the show, infusing every bite with natural sweetness. Its custardy texture is reminiscent of cheesecake without needing a crust or any complicated baking techniques.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ricotta cheese
fresh honey
eggs
cornstarch (corn flour)
vanilla extract

To drizzle:
honey
ground cinnamon

Directions

Preheat your oven to 180°C (350°F) and lightly grease a springform or cake pan.

In a large bowl, whisk together the fresh ricotta cheese, honey, eggs, cornstarch, and vanilla extract until smooth and free of lumps.

Pour the mixture into the prepared pan and spread it into an even layer.

Bake for about 45–50 minutes, or until the top turns lightly golden and the center is set.

Let the pie cool in the pan for a few minutes, then allow it to cool completely.

Before serving, drizzle additional honey over the top and dust with ground cinnamon.

Servings and timing

Servings: About 8 slices
Prep time: ~10 minutes
Cook time: ~45–50 minutes
Total time: ~55–60 minutes

Variations

You can customize melopita in a few delightful ways:

Add lemon or orange zest for extra brightness.
Substitute anthotyro or mizithra cheese for ricotta for a more authentic Greek flavor.
Mix in a pinch of cinnamon or nutmeg into the batter for added warmth.
Serve with fresh fruit or Greek yogurt on the side.

Storage/Reheating

Store any leftover melopita in the refrigerator, covered, for up to 3–4 days. Reheat gently in a low oven (about 150°C / 300°F) for 5–10 minutes or enjoy cold—the flavors are lovely either way.

FAQs

What is melopita?

Melopita is a traditional Greek honey pie, often described as a crustless cheesecake made with fresh cheese and sweetened with honey.

Can I use another cheese instead of ricotta?

Yes. Melopita can be made with anthotyro or mizithra cheese for a more authentic taste.

Is melopita very sweet?

No, it’s sweet but balanced—the honey provides natural sweetness without overpowering the creamy cheese.

Can I make melopita without dairy?

You can experiment with dairy‑free ricotta alternatives, but texture and flavor may vary.

Do I need a crust for this pie?

No, this recipe is traditionally crustless.

Can I add lemon zest?

Yes. Lemon or orange zest adds a lovely citrusy note.

How do I know when it’s done baking?

It’s ready when the top is lightly golden and the center no longer jiggles.

Can melopita be served warm?

Yes. It’s delicious warm or at room temperature.

How should I serve melopita?

Serve it drizzled with honey and dusted with cinnamon. Fresh fruit or Greek yogurt also pairs well.

How long will leftovers last?

Stored in the fridge, leftovers stay good for about 3–4 days.

Conclusion

Melopita is a delightful dessert that celebrates simple ingredients and bold flavor. Its creamy texture and honey‑rich sweetness make it a standout on any dessert table. Whether you’re hosting a gathering or craving a treat, this Greek honey pie brings warmth and tradition to every slice.