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)
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
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.
Notes
For a gluten-free version, skip the crust or use a gluten-free one.
Try adding a pinch of dried thyme or mint for a subtle herbal note.
You can substitute honey with maple syrup or date syrup.
Make individual servings using muffin tins.
Top with roasted nuts or fresh figs for added texture and flavor.
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a 300°F (150°C) oven for 10 minutes or enjoy cold.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 85mg
