Traditional Greek Honey Pie (Melopita)
Transport your kitchen to a sun-drenched terrace in the Cyclades with this Greek Honey Pie—better known as Melopita. Unlike traditional American pies that rely on heavy fruit fillings, this Sifnos-style specialty is all about the elegant simplicity of creamy cheese, floral honey, and warm cinnamon.
Ingredients
- 2 lbs whole milk ricotta cheese strained if watery
- ¾ cup high-quality Greek honey plus more for drizzling
- 3 large eggs room temperature
- ½ cup granulated sugar
- 1 tsp vanilla extract
- Zest of one large orange
- 1 prepared 9-inch shortbread crust optional, or bake crustless
- 1 tsp ground cinnamon for dusting
- Optional: 1 tbsp toasted sesame seeds
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, beat the ricotta cheese until smooth and creamy using a whisk or hand mixer.
- Add the honey, sugar, and vanilla extract. Mix until well combined.
- Add the eggs one at a time, beating well after each addition until the batter is light.
- Fold in the orange zest.
- Pour the mixture into your prepared crust (or a well-greased 9-inch springform pan if going crustless).
- Bake for 45–50 minutes. The edges should be golden and set, while the center remains slightly wobbly.
- Remove from the oven and allow to cool completely on a wire rack.
- Once cooled, drizzle generously with extra honey and sift a layer of cinnamon over the top. Sprinkle with sesame seeds if desired.
- Chill for at least 2 hours before slicing to ensure a clean cut.