Why You’ll Love Melopita — Traditional Greek Honey & Cheese Pie Recipe
Melopita is simple to prepare with just a handful of wholesome ingredients and doesn’t require a crust, making it easier than a classic cheesecake. It’s naturally gluten-free, wonderfully aromatic from the honey and vanilla, and beautifully balanced between creamy and sweet. Whether you’re new to Greek cuisine or a seasoned enthusiast, this dessert offers comforting Mediterranean flavors that are both unique and familiar.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
600 grams ricotta cheese, fresh
100 ml honey
3 eggs
1 tablespoon corn starch (corn flour)
1 tablespoon vanilla extract
To drizzle:
60 ml honey
1 tablespoon ground cinnamon
Directions
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Preheat your oven to 180 °C and grease a 20 cm (8-inch) springform pan.
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In a large bowl, whisk together the ricotta, honey, eggs, corn starch, and vanilla extract until smooth with no lumps.
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Pour the mixture into the prepared pan and bake for 45–50 minutes, or until the top is lightly browned and the center no longer jiggles.
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Allow the melopita to cool in the pan for about 5 minutes, then remove it and cool completely on a rack.
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Once cooled, drizzle with extra honey and dust with cinnamon before serving.
Servings and timing
This recipe makes 8 servings.
Preparation time: 10 minutes
Cooking time: 45 minutes
Total time: approximately 55 minutes
Variations
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Citrus zest: Add grated lemon or orange zest to the batter for a bright, fragrant twist.
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Different cheese: Use fresh Greek cheeses such as anthotyro or mizithra instead of ricotta for a more authentic flavor.
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Cinnamon sugar swirl: Mix a little extra cinnamon into the batter or sprinkle it on top before baking for added warmth.
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Nut-topped: Garnish with chopped nuts like pistachios or walnuts for a crunchy contrast.
Storage/Reheating
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Refrigerator: Store leftover melopita in an airtight container in the fridge for up to 3–4 days.
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Freezing: Freeze slices individually wrapped in plastic and stored in a sealed container for up to 1 month.
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Reheating: Gently warm slices in a low oven (about 150 °C) for 5–10 minutes, or enjoy them chilled.
FAQs
What is melopita?
Melopita is a traditional Greek honey and cheese pie, often described as a crustless cheesecake, made with fresh cheese and sweetened with honey.
Can I use a different cheese instead of ricotta?
Yes — Greek cheeses like anthotyro or mizithra are traditional alternatives that offer a more authentic flavor.
Do I need a springform pan?
A springform pan makes removal easy, but a regular cake pan lined with parchment paper can also work well.
Can this dessert be made dairy-free?
You can try using lactose-free ricotta or a plant-based cheese substitute, though the texture will vary.
Why add corn starch?
Corn starch helps stabilize the filling and gives the pie a smooth, custard-like consistency.
Should the eggs be room temperature?
Yes, using room-temperature eggs ensures they mix evenly and help the filling set better during baking.
Can I add sugar to the recipe?
The traditional version uses only honey, but you can add a bit of sugar if you prefer a sweeter dessert.
How do I know when it’s done baking?
It’s ready when the top is lightly golden and the center is set with no jiggle.
Can I serve it warm?
Yes, melopita can be served warm, at room temperature, or chilled. Each version offers a slightly different texture and taste.
What toppings go well with melopita?
Drizzle honey and a dusting of cinnamon are classic, but you can also top it with chopped nuts or fresh fruit.
Conclusion
Melopita is a timeless Greek dessert that brings together the rich flavors of honey and cheese in a simple, elegant way. Its ease of preparation and delightful taste make it a wonderful choice for both everyday treats and special gatherings. With its minimal ingredients and authentic Mediterranean flair, this honey pie is sure to impress and become a favorite in your dessert repertoire.
