Indulge in a slice of Greek tradition with this Greek Honey Ricotta Pie, also known as Melopita. Imagine a dessert that’s light and fluffy, nestled somewhere between cheesecake and custard, sweetened by fragrant wild blossom honey, and wrapped in a buttery, flaky crust. This classic from the island of Sifnos has been elevated with a golden-brown pie crust and a drizzle of honey and cinnamon—pure bliss!
What Is Melopita?
The name Melopita literally means honey pie in Greek. Its essence lies in simple yet rich ingredients: cheese (traditionally anthotyro or myzithra, but with ricotta as a great substitute), fragrant honey, and gentle aromatics like lemon and vanilla. The filling is creamy, dreamy, and not overly sweet—especially if you choose a robust wild blossom or infused honey such as lavender or citrus.
Ingredients for Your Melopita
For the Pie Crust:
- Use your favorite all-butter pie dough, or opt for a gluten-free crust if needed. You can also make a GF version using a 1-to-1 baking flour.
For the Filling:
- 2 cups (approx. 600g) fresh whole‑milk ricotta (or strained soft myzithra)
- ½ cup (approx. 150g) honey (choose a flavorful or wild blossom variety)
- 3 large eggs, at room temperature
- 1 tbsp cornflour (cornstarch)
- ½ tsp salt
- 1 tsp vanilla extract
- 1½ tsp ground cinnamon
- 1 tbsp fresh lemon juice
Optional garnishes: extra honey, cinnamon, or honeycomb bits for decoration.
Step-by-Step Instructions
- Prepare the Pie Dough
Roll out your crust dough slightly larger than your pie dish. Fit into the dish, crimp edges, then blind bake with parchment and pie weights for 10–15 minutes at 400°F. Remove weights and optionally bake for another 5 minutes. Let it cool. - Make the Filling
In a large bowl, whisk together the eggs and honey until pale and fully blended. Add the vanilla, cornflour, lemon juice, cinnamon, and ricotta. Mix until smooth and evenly incorporated. - Assemble the Pie
Pour the ricotta mixture into the pre‑baked crust, smoothing the top with a spatula. - Bake
Reduce the oven temperature to 350°F and bake for 25–35 minutes, or until the top is golden and the center is just set with a slight jiggle. If the crust edges begin to darken, cover them with foil strips. - Cool and Serve
Allow the pie to cool completely on a wire rack, at least 1–2 hours for clean slicing. Just before serving, drizzle with honey and sprinkle cinnamon. Add decorative honeycomb pieces if desired.
Crustless Variation
Prefer it without the crust? Simply grease an 8-inch springform pan well and pour in the prepared filling. Bake at 350°F for 40–50 minutes until set. Let it rest for 10 minutes in the pan before removing the sides, then cool completely before serving.
Why This Melopita Steals the Show
- Balanced Flavors: Sweetness from honey, warmth from cinnamon, brightness from lemon.
- Irresistible Texture: A creamy custard-like center wrapped in flaky, buttery crust.
- Elegant Yet Simple: Rustic and traditional, yet beautiful enough for a dinner party.
Pro Tips & Variations
- Use a high-quality, aromatic honey for the best flavor.
- For a gluten-free crust, keep the dough cold and handle it gently. Chill before rolling and patch any cracks if needed.
- Add lemon zest for an extra citrus punch.
- Stir in a splash of Greek liqueur or brandy for a festive version.
- After baking, cool completely before slicing to maintain clean edges.
- Store in the fridge for 3–5 days (best within the first two days). It can be frozen for up to 3 months, though the texture may slightly change upon thawing.
Serving Suggestions
Serve your Melopita lightly chilled or at room temperature with a drizzle of honey and a dusting of cinnamon. It’s perfect as a light dessert, afternoon treat with tea, or as part of a Mediterranean brunch spread.
Final Thoughts
Greek Honey Ricotta Pie (Melopita) is more than just a dessert—it’s a celebration of simplicity, flavor, and Greek island tradition. Whether you serve it with or without a crust, this honey-sweetened delight brings warmth and elegance to your table. It’s proof that sometimes, the simplest ingredients make the most memorable dishes.