Melopita Recipe (Greek Honey Pie)

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

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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!

Prep Time15

Cook Time50

Resting Time30

Total Time1 35

Course: Dessert

Cuisine: Greek

Servings:

Calories: 213kcal

Author: Neriz

Equipment

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