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    Home » Recipes » Pies

    Melopita (Greek Honey Pie)

    Published: Mar 16, 2023 by Neriz · This post contains some affiliate links.

    Jump to Recipe

    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!

    An overhead shot of melopita with a slice ready for serving.

    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! 🙂

    IF YOU WANT MORE CLASSIC GREEK RECIPES, YOU WILL LOVE THESE POSTS!

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    Ingredients

    All the ingredients you need to make the filling for Greek honey pie.
    • 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.
    All the ingredients you need for the melopita crust.
    • 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.
    An overhead shot of a slice of Greek honey pie, with honey next to it.

    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.

    Combining all the ingredients you need for Greek honey pie dough.

    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.

    The correct texture for the crust for melopita.

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

    Greek honey pie crust dough ready for chilling.

    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.

    Combining all the ingredients for melopita filling.

    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.

    Greek honey pie crust rolled and fitted into the pan.

    Transfer the cheese and honey mixture to the pan.

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

    Melopita ready for baking, highlighting the lemon zest in the smooth 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!

    Greek honey pie, sprinkled with ground cinnamon, to be served with honey.

    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!

    IF YOU WANT MORE EUROPEAN RECIPES, YOU WILL LIKE THESE RECIPES BY COUNTRY!

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    Feature image for Melopita, showing a slice with honey poured on it.

    Melopita Recipe (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!
    No ratings yet
    Print Pin Rate
    Course: Dessert
    Cuisine: Greek
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Resting Time: 30 minutes
    Total Time: 1 hour 35 minutes
    Servings: 10
    Calories: 213kcal
    Author: Neriz

    Equipment

    • Digital weighing scale
    • Pyrex Measuring Cups
    • Measuring Spoons
    • Mixing Bowls
    • Hand Mixer
    • Food Processor
    • 7-Inch Pie Pan
    • Angled Spatula

    Ingredients

    Melopita crust:

    • 120 grams flour (about 3/4 cup)
    • 1/2 teaspoon salt
    • 1 teaspoon sugar
    • 80 grams butter (about 1/3 cup), cubed and chilled

    Melopita filling:

    • 350 grams ricotta (12.40 ounces or about 1 heaping cup & 1/3 cup), drained
    • 2 tablespoons milk
    • 2 medium eggs, room temperature
    • 4 tablespoons honey (plus more for serving)
    • 1 tablespoon lemon zest, grated (ONLY the yellow part)
    • 2 tablespoons sugar
    • pinch salt
    • ground cinnamon, for dusting and serving

    Instructions

    Make melopita crust:

    • Prepare the pie crust for a 7-inch pie pan by combining chilled butter, flour, sugar, and 1 to 2 tablespoons of cold water.
    • Pulse until you get clumps and some sand-like texture.  
      (Note:  You can use a food processor or do it manually using a fork to mix the ingredients.)
    • Form your melopita dough into a disc and wrap it in plastic.
    • Place in the refrigerator to chill for at least 30 minutes.

    Prepare Greek honey pie 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 you get a smooth texture.
    • 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 extra dough sticking out on the sides.
    • Transfer the cheese and honey filling to the pan.
    • Use an angled spatula to smooth and even the top of your melopita.
    • Place your Greek honey pie in the lower part of the oven for 45 to 50 minutes or until it turns golden.
    • Remove from the oven and sprinkle with cinnamon powder, then set aside to cool.
    • Pour (or drizzle) honey on your melopita when serving — enjoy!

    Notes

    • Cook’s Tip #1:  Drain as much liquid as possible from the ricotta before combining it with the rest of the filling for your Greek honey pie.
    • Cook’s Tip #2:  You can also use an 8-inch pie tin for this melopita recipe, but the honey pie would be slightly thinner.

    Nutrition

    Calories: 213kcal | Carbohydrates: 20g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 68mg | Sodium: 211mg | Potassium: 74mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 408IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

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