Melopita (Greek Honey Pie)

Delicate, creamy, and sweet — that’s what you’ll get in every bite of Melopita (or Greek Honey Pie).  Serve it for dessert or a snack; it’s excellent with coffee, tea, or your favorite wine!

While traditionally served during Easter, I prepare melopita year-round at home, and we particularly love having it with kolokithokeftedes (Greek zucchini fritters) and some chilled white wine.

It’s an absolutely delicious pairing. 🙂

So, what is melopita?

‘Meló‘ is the Greek word for ‘honey,’ and ‘pita‘ means ‘pie’ —  so it literally translates to ‘honey pie.’

Although melopita originated from the Greek island of Sifnos, it is often served in various cities of the country nowadays.

You worry it’s too sweet?  Nope, not at all.

The filling in this Greek honey cake recipe is barely sweet because honey should be the dominant flavor when you serve the pie.

Oh!  You can either pour honey on the entire melopita or each slice — depends on which one gives you more flexibility when serving.

Either way, melopita simply delicious! 🙂

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Ingredients

• Ricotta – make sure it’s completely drained.

• Eggs – medium-sized (63 to 73 grams per piece) and at room temperature.

• Sugar – regular granulated white sugar is excellent for this melopita recipe.

• Milk – full cream milk, if possible.

• Honey – opt for a mild taste, not an intense flowery aroma and flavor.

• Lemon – you would only be using the grated zest for the your melopita filling.

• Salt and ground cinnamon – just use your favorite brand.

• Flour – all-purpose flour is all you need for making your melopita crust.

• Butter – chilled and cut into cubes.

• Sugar and salt – like the filling, granulated white sugar is great.

Preparation

Start making melopita by preparing the pie crust for a 7-inch pie pan.

Combine chilled butter, flour, sugar, and one to two tablespoons of cold water.

Pulse until you get some big and small clumps in the mix.

You can also do this without a food processor — just use a fork to mix it.

Form your melopita dough into a disc and wrap it in plastic.

Place in the refrigerator to chill for at least thirty minutes.

Start working on the cheese-honey filling when the melopita crust dough is almost ready.

Combine the drained ricotta, eggs, sugar, honey, milk, lemon zest, and a pinch of salt in a medium-sized bowl.

Mix until everything is combined smoothly.

Preheat your oven to 180°C (350°F).

Remove the dough from the fridge and unwrap it on a flat surface.

Use a rolling pin to roll it into a size that fits the pie pan.

Place it on the pan and remove all the extras sticking out on the sides.

Transfer the cheese and honey mixture to the pan.

Use an angled spatula to smooth and even the top of your filling.

Place your melopita in the lower part of the oven for forty-five to fifty minutes or until it turns golden.

Remove from the oven and sprinkle with cinnamon powder.

Set aside to cool.

Pour (or drizzle) honey on your melopita when serving — enjoy!

Helpful tips

• Make sure the eggs are at room temperature.  It helps to avoid getting lumps on the cheese-honey filling.

• You can also use an 8-inch pie tin for this melopita recipe, but the pie would be slightly thinner.

• Remember to drain as much water as you can from the ricotta.

You can use a cheesecloth to drain it while placing something heavy on top of it — to push the liquid out — try to start doing this at least an hour earlier when preparing your melopita.

Recipe variation

• Mizithra.  Melopita is traditionally made with a Greek cheese called ‘mizithra.’  Its taste is quite close to ricotta, although it’s slightly drier in texture.

• Crust.  I’ve seen some versions of Greek honey pie where they skip the pie crust, so if you feel this is what you prefer, prepare it that way instead.

So how about it?  Give this melopita recipe a try this weekend, and let me know!

OR YOU CAN GET MORE IDEAS FROM THIS LIST OF PIES FROM AROUND THE WORLD!

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