A classic dessert from the Greek island of Sifnos, this Golden Honey & Ricotta Pie (Melopita) is a celebration of simplicity and elegance. I make it with creamy ricotta cheese, naturally sweet honey, and a touch of vanilla—no crust required. Light, fragrant, and subtly sweet, this pie is finished with a drizzle of golden honey and a sprinkle of ground cinnamon, making it a beautiful centerpiece for any table.
Why You’ll Love This Recipe
I love how effortlessly this pie comes together with just a few ingredients and no complicated steps. It’s naturally gluten-free, beautifully golden, and has a texture that reminds me of a light cheesecake without being overly rich. It’s perfect for spring and summer gatherings, afternoon tea, or a lovely finish to a Mediterranean-inspired meal. The honey gives it a floral sweetness, and the cinnamon adds just the right touch of warmth.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
600 g ricotta cheese (drained if watery)
100 ml honey (≈⅓ cup + 2 tbsp)
3 large eggs (room temperature)
1 tbsp corn-starch (corn flour)
1 tsp vanilla extract
A pinch of salt
Optional topping: extra honey for drizzling + ground cinnamon for dusting
Directions
I preheat the oven to 180 °C (350 °F) and grease a 20 cm (8-inch) springform pan or a round baking dish.
In a large bowl, I whisk together the ricotta, honey, eggs, corn-starch, vanilla extract, and a pinch of salt until the mixture is completely smooth and lump-free.
I pour the mixture into the prepared pan and smooth the surface with a spatula.
I bake it for 45–50 minutes, or until the top turns golden and the center is just set.
After baking, I let it cool in the pan for 5–10 minutes before releasing it from the springform or transferring it to a serving plate. I allow it to cool completely.
Just before serving, I drizzle extra honey over the top and dust it lightly with cinnamon. Then I slice and enjoy.
Servings and timing
This recipe makes 8 servings.
Prep time: 15 minutes
Cooking time: 45 minutes
Total time: 60 minutes
Calories: Approximately 220 kcal per serving
Variations
Cheese swap: When I want to be more traditional, I use anthotyro or mizithra instead of ricotta for a more authentic Greek flavor.
Citrus twist: I sometimes add a little lemon or orange zest to brighten the flavor.
Nutty topping: Crushed pistachios or toasted almonds sprinkled on top add a lovely crunch.
Herbal touch: A tiny bit of fresh thyme or lavender in the batter gives a subtle floral note.
Mini pies: I bake them in individual ramekins for a personal-sized dessert.
Storage/Reheating
I store any leftover pie in an airtight container in the refrigerator for up to 4 days. It tastes great chilled, but if I want to reheat a slice, I do so in the microwave for about 20 seconds or pop it in a low oven until just warmed. I always wait to add the cinnamon and honey drizzle right before serving for the best texture.
Related Recipes:
- Golden Greek Honey Pie (Melopita)
- Chocolate Whipped Cream Cake with Strawberries
- Italian Ricotta Cookies
FAQs
What does Melopita taste like?
Melopita has a texture that’s similar to a crustless cheesecake—light, creamy, and airy. The flavor is mildly sweet from the honey, with hints of vanilla and a fragrant finish from the cinnamon on top.
Can I make Melopita ahead of time?
Yes, I often make it the day before serving. I store it in the fridge and add the cinnamon and honey drizzle just before serving for the freshest taste.
Do I need to drain the ricotta?
If the ricotta is watery, I recommend draining it for about 30 minutes through a fine mesh strainer or cheesecloth. This ensures the pie sets properly and doesn’t become too soft in the center.
Is this pie gluten-free?
Yes, this recipe is naturally gluten-free because it uses corn-starch instead of flour. It’s a great option when I’m baking for guests with gluten sensitivities.
Can I freeze this pie?
I usually don’t recommend freezing Melopita, as the texture can change once thawed. However, if I really need to freeze it, I wrap it tightly and freeze for up to one month. I let it thaw overnight in the fridge before serving.
Conclusion
This Golden Honey & Ricotta Pie is one of those desserts I come back to time and time again. It’s simple, elegant, and full of flavor without being fussy. Whether I’m making it for a dinner party, brunch, or just to enjoy with a cup of coffee, it always feels special. With minimal ingredients and a naturally sweet profile, it’s the kind of treat that lets good ingredients shine.
📖 Recipe:
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Golden Honey & Ricotta Pie (Melopita)
- Total Time: 60 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
A traditional Greek dessert from the island of Sifnos, this Golden Honey & Ricotta Pie (Melopita) is a light, crustless pie made with creamy ricotta, sweet honey, and fragrant vanilla, topped with a drizzle of honey and a dusting of cinnamon.
Ingredients
600 g ricotta cheese (drained if watery)
100 ml honey (≈⅓ cup + 2 tbsp)
3 large eggs (room temperature)
1 tbsp corn-starch (corn flour)
1 tsp vanilla extract
A pinch of salt
Optional topping: extra honey for drizzling + ground cinnamon for dusting
Instructions
- Preheat the oven to 180 °C (350 °F) and grease a 20 cm (8-inch) springform pan or round baking dish.
- In a large bowl, whisk together the ricotta, honey, eggs, corn-starch, vanilla extract, and a pinch of salt until smooth and lump-free.
- Pour the mixture into the prepared pan and smooth the surface with a spatula.
- Bake for 45–50 minutes, or until the top is golden and the center is just set.
- Let the pie cool in the pan for 5–10 minutes before transferring to a serving plate. Allow to cool completely.
- Before serving, drizzle with extra honey and dust with ground cinnamon. Slice and enjoy.
Notes
Drain ricotta if it appears watery to ensure the pie sets well.
This pie can be made a day in advance and stored in the refrigerator.
Only add the honey drizzle and cinnamon topping just before serving for best texture.
Store leftovers in an airtight container in the fridge for up to 4 days.
Optional additions include citrus zest, crushed nuts, or fresh herbs for variation.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 14g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 95mg
