Name: Golden Greek Honey Pie (Melopita)
Prep time: 10 min
Cook time: 40 min
Total time: 1 h 50 min
Cuisine: Greek
Ingredients: 1 lb (450g) ricotta or anthotyro cheese; 3 large eggs; 1/3 cup honey (plus extra for drizzling); Zest of 1 lemon; 1 tsp vanilla extract; 1/4 tsp cinnamon (optional); Pinch of salt; Powdered sugar, for dusting (optional)

A light, crustless Greek dessert that melts in the mouth, this Golden Greek Honey Pie—known traditionally as Melopita—is made with creamy ricotta-style cheese, floral honey, and a hint of lemon zest. Originating from the beautiful island of Sifnos, it’s naturally sweetened, delicately flavored, and perfect for warm spring or summer days when I want something easy yet impressive. This pie is simplicity at its finest: no crust, minimal ingredients, and full of Mediterranean charm.

Why You’ll Love This Recipe

I love how Melopita comes together with such ease. There’s no crust to prepare, no fancy equipment needed, and the ingredients are wholesome and naturally sweet. The texture is beautifully light and airy, almost like a cheesecake without the heaviness. It makes a wonderful finish to a meal or even a mid-day treat with coffee or tea. Best of all, it feels indulgent without being overly rich.

Ingredients

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

1 lb (450g) ricotta or anthotyro cheese

3 large eggs

1/3 cup honey (plus extra for drizzling)

Zest of 1 lemon

1 tsp vanilla extract

1/4 tsp cinnamon (optional)

Pinch of salt

Powdered sugar, for dusting (optional)

Directions

I start by preheating the oven to 350°F (175°C) and greasing a 9-inch pie dish or lining it with parchment paper.

In a large bowl, I combine the ricotta, eggs, honey, lemon zest, vanilla, a pinch of salt, and cinnamon if I’m using it.

I beat everything together with a whisk or hand mixer until smooth and creamy.

Then I pour the batter into the prepared dish, smoothing out the top.

I bake the pie for 35–40 minutes, or until the top turns golden and the center is just set.

After letting it cool to room temperature, I refrigerate it for at least an hour.

Before serving, I like to dust it with powdered sugar and add an extra drizzle of honey for that glossy, sweet finish.

Servings and timing

This Melopita serves 8 slices. It takes about 10 minutes to prepare, 40 minutes to bake, and I chill it for at least 1 hour before serving. That means total time including chilling is around 1 hour and 50 minutes. Each slice is approximately 210 kcal, making it a light yet satisfying dessert option.

Variations

Cheese Swap: When I want a slightly tangier flavor, I use mizithra or mix in a bit of Greek yogurt with the ricotta.

Citrus Twist: I sometimes switch lemon zest for orange zest for a warmer, deeper citrus note.

Spiced Version: A pinch of nutmeg or cardamom can be added alongside the cinnamon for a cozy flavor.

Nut Topping: For extra texture, I sprinkle crushed pistachios or almonds on top after drizzling with honey.

Mini Pies: I divide the batter into muffin tins for individual servings—perfect for parties or picnics.

Storage/Reheating

I store leftovers in the refrigerator, tightly covered, for up to 4 days. It’s best served chilled, but if I prefer it slightly warm, I reheat a slice in the microwave for about 10–15 seconds. I don’t recommend freezing Melopita, as the texture can change and become watery upon thawing.

Related Recipes:

Melt In Your Mouth Buttermilk Biscuits

FAQs

What kind of cheese is best for Melopita?

I use ricotta cheese because it’s easy to find and has a creamy texture, but anthotyro or mizithra are more traditional if I have access to Greek cheese.

Can I make this dessert ahead of time?

Yes, I often make Melopita a day in advance. It actually tastes even better after it’s been chilled overnight.

Is Melopita gluten-free?

Yes, this recipe is naturally gluten-free since it doesn’t require a crust or any flour.

Can I reduce the amount of honey?

I can reduce the honey slightly if I prefer less sweetness, though I don’t recommend cutting it too much, as it helps with moisture and flavor.

How do I know when it’s done baking?

I look for a golden top and a center that’s just set but not jiggly. A toothpick inserted in the center should come out mostly clean.

Conclusion

Golden Greek Honey Pie is one of those magical desserts that feels special but is effortless to make. I love its delicate sweetness, the gentle citrus aroma, and the creamy texture that reminds me of warm summer days in the Mediterranean. Whether I’m serving it after dinner or bringing it to a gathering, it’s always a hit—and always gone fast.

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