A true gem of Greek island cuisine, Melopita is a rustic, no-crust honey pie from the island of Sifnos. It’s made with creamy ricotta-style cheese, sweet floral honey, and just a whisper of cinnamon. This pie bakes into a soft, custard-like dessert that feels both indulgent and light. Whether I serve it warm or cold, it’s always a simple yet elegant finish to any meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1½ cups ricotta cheese (or anthotyro if I can find it)
¼ cup Greek honey (plus more for drizzling)
2 large eggs
1 teaspoon pure vanilla extract
¼ teaspoon ground cinnamon (plus more for dusting)
Zest of 1 lemon (optional)
Pinch of salt
Directions
I preheat the oven to 350°F (175°C) and lightly grease an 8-inch pie dish or baking dish.
In a large mixing bowl, I combine the ricotta cheese and honey, stirring until smooth.
I add the eggs, vanilla extract, cinnamon, lemon zest (if I’m using it), and salt. Then I whisk it all together until creamy and fully blended.
I pour the mixture into the prepared baking dish and smooth the top.
I bake for 30–35 minutes, until the top is lightly golden and the center is just set.
Once it’s out of the oven, I let it cool slightly before serving.
I finish it with a dusting of cinnamon and an extra drizzle of honey.
I like serving it warm or chilled, sometimes plain, and other times with a dollop of yogurt or a handful of fresh berries.
Servings and timing
This recipe makes 6 servings.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Calories: Around 180 kcal per serving
Variations
I sometimes swap in orange zest instead of lemon for a slightly different citrus note.
When I want a more savory twist, I use a less sweet honey and add a bit more lemon zest.
For extra richness, I’ve added a tablespoon of cream to the mix before baking.
If I’m serving this during the holidays, I sprinkle chopped toasted walnuts or pistachios on top before serving.
Storage/Reheating
I store leftover Melopita in an airtight container in the fridge for up to 4 days.
To reheat, I warm individual slices in the microwave for about 20–30 seconds, or I let them come to room temperature if I prefer it cool. This pie also tastes lovely straight from the fridge, especially during warm months.
FAQs
What type of cheese is best for Melopita?
I usually use ricotta, which is easy to find and has a smooth, creamy texture. If I can find anthotyro, a traditional Greek cheese, I go for that for a more authentic flavor.
Can I make Melopita ahead of time?
Yes, I often bake it the day before and store it in the fridge. It sets beautifully overnight and tastes even better the next day.
Is Melopita gluten-free?
Yes, this recipe is naturally gluten-free since it contains no flour or crust.
Can I use a different sweetener instead of honey?
I stick with honey to keep it traditional, but maple syrup can be used as a substitute in a pinch. Just know it will slightly change the flavor profile.
Do I need to use lemon zest?
Lemon zest is optional, but I find it adds a lovely brightness that balances the richness of the cheese and honey.
Conclusion
Golden Greek Honey Pie, or Melopita, is one of those effortless desserts that always impresses. With just a handful of wholesome ingredients and no crust to worry about, I can create a dish that’s comforting, elegant, and deeply tied to Greek island tradition. Whether I enjoy it warm with a cup of tea or serve it chilled after a meal, it’s a slice of Mediterranean sunshine in every bite.
📖 Recipe:
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Golden Greek Honey Pie (Melopita)
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Golden Greek Honey Pie (Melopita) is a traditional no-crust dessert from the island of Sifnos. Made with creamy ricotta cheese, floral Greek honey, and a hint of cinnamon, this custard-like pie is light, subtly sweet, and naturally gluten-free. It’s simple to prepare and delicious served warm or cold.
Ingredients
1½ cups ricotta cheese (or anthotyro if available)
¼ cup Greek honey (plus more for drizzling)
2 large eggs
1 teaspoon pure vanilla extract
¼ teaspoon ground cinnamon (plus more for dusting)
Zest of 1 lemon (optional)
Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease an 8-inch pie or baking dish.
- In a large mixing bowl, combine ricotta cheese and honey. Stir until smooth.
- Add eggs, vanilla extract, cinnamon, lemon zest (if using), and salt. Whisk until fully blended.
- Pour the mixture into the prepared dish and smooth the top.
- Bake for 30–35 minutes, until the top is lightly golden and the center is just set.
- Remove from the oven and let cool slightly before serving.
- Dust with cinnamon and drizzle with additional honey before serving.
Notes
Can be served warm or chilled.
Optional toppings include fresh berries or a dollop of yogurt.
For variation, use orange zest or add a tablespoon of cream for richness.
To store, refrigerate in an airtight container for up to 4 days.
Reheat slices in the microwave for 20–30 seconds or enjoy cold.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 80mg
