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
