Name: Golden Greek Honey Pie (Melopita)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Greek
Ingredients: 2 cups ricotta cheese (or anthotyro if available); 1/3 cup honey (plus extra for drizzling); 2 large eggs; 1 tsp pure vanilla extract; 1/2 tsp ground cinnamon (plus more for garnish); Zest of 1 lemon; Pinch of salt; Optional: 1 unbaked 9-inch pie crust or tart shell

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Golden Greek Honey Pie (Melopita) a traditional treat from the Cycladic islands, Melopita is a golden, rustic Greek honey pie that captures the sun-drenched simplicity of island life. Made with creamy ricotta (or anthotyro), sweet honey, warm cinnamon, and a touch of lemon zest, it’s a dessert that brings comfort with every bite. Whether I bake it in a tender crust or go crustless, it always comes out light, subtly sweet, and irresistibly aromatic.

Golden Greek Honey Pie (Melopita)

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups ricotta cheese (or anthotyro if available)

⅓ cup honey (plus extra for drizzling)

2 large eggs

1 teaspoon pure vanilla extract

½ teaspoon ground cinnamon (plus more for garnish)

Zest of 1 lemon

Pinch of salt

Optional: 1 unbaked 9-inch pie crust or tart shell

Directions

I preheat the oven to 350°F (175°C).

If I’m using a crust, I gently press it into a 9-inch pie or tart pan and prick the base with a fork. Then I blind bake it for 10 minutes and let it cool.

In a mixing bowl, I combine the ricotta, honey, eggs, vanilla, lemon zest, cinnamon, and salt. I mix everything until the batter is smooth and creamy.

I pour the mixture into the prepared crust—or straight into a greased pan if I’m going crustless.

I bake it for 35–40 minutes, until the top is golden and the center is just set.

After removing it from the oven, I let it cool slightly.

Right before serving, I drizzle it with more honey and dust with cinnamon for that final aromatic touch.

Servings and timing

This recipe makes 8 servings. It takes just 10 minutes to prep and 40 minutes to bake, so I can have it ready in under an hour. Each serving is about 210 kcal, making it a light yet satisfying dessert.

Variations

Crustless version: I often skip the crust to keep things simple and gluten-free—still just as delicious.

Herbal twist: Sometimes I add a tiny pinch of dried thyme or mint to give it a subtle herbal layer.

Different sweeteners: While honey is classic, I’ve experimented with maple syrup or date syrup when I want a different sweetness profile.

Mini Melopitas: I bake the filling in muffin tins for individual servings, which are great for entertaining.

Topping it off: I sometimes top it with roasted nuts or fresh figs for a more decadent finish.

Storage/Reheating

I store leftover Melopita in an airtight container in the refrigerator for up to 4 days. To reheat, I simply warm a slice in the oven at 300°F (150°C) for 10 minutes. It also tastes great cold, especially during warmer months.

FAQs

What is Melopita made of?

Melopita is made with ricotta or anthotyro cheese, honey, eggs, cinnamon, vanilla, lemon zest, and sometimes a crust. It's a traditional dessert from the Cycladic islands of Greece.

Can I make Melopita ahead of time?

Yes, I often make it a day in advance. Once baked and cooled, it stores well in the fridge and the flavors develop beautifully overnight.

Do I need to use a crust?

Not at all. I usually go crustless for ease and a lighter texture, but when I want something more structured, I use a pre-baked pie or tart crust.

Is Melopita gluten-free?

The crustless version is naturally gluten-free. If I use a crust, I make sure to choose a gluten-free one when serving guests with dietary restrictions.

What cheese works best for Melopita?

Traditional recipes call for anthotyro, a mild Greek cheese, but ricotta is the most accessible and works wonderfully. I always use full-fat ricotta for the creamiest result.

Conclusion

Golden Greek Honey Pie (Melopita) is the kind of dessert I turn to when I want something comforting, light, and deeply flavorful without too much fuss. Whether I serve it warm with a drizzle of honey or enjoy it chilled with a cup of coffee, it never disappoints. It’s a humble pie with a rich Greek soul—and now a staple in my kitchen.

📖 Recipe:

Golden Greek Honey Pie (Melopita)

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Author: Cheryl
Total Time: 50 minutes
Yield: 8 servings
Diet: Gluten Free

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Description

Melopita, a traditional Greek honey pie from the Cycladic islands, is a light, creamy dessert made with ricotta (or anthotyro), honey, cinnamon, and lemon zest. Naturally sweetened and optionally gluten-free, it's simple, aromatic, and perfect served warm or chilled.

Ingredients

2 cups ricotta cheese (or anthotyro if available)

⅓ cup honey (plus extra for drizzling)

2 large eggs

1 tsp pure vanilla extract

½ tsp ground cinnamon (plus more for garnish)

Zest of 1 lemon

Pinch of salt

Optional: 1 unbaked 9-inch pie crust or tart shell

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Instructions

Preheat the oven to 350°F (175°C).
If using a crust, gently press it into a 9-inch pie or tart pan and prick the base with a fork. Blind bake for 10 minutes, then let cool.
In a mixing bowl, combine ricotta, honey, eggs, vanilla, lemon zest, cinnamon, and salt. Mix until smooth and creamy.
Pour the mixture into the prepared crust or directly into a greased pan for the crustless version.
Bake for 35–40 minutes, until the top is golden and the center is just set.
Remove from the oven and let cool slightly.
Before serving, drizzle with additional honey and dust with cinnamon.