Name: Melopita – Greek Honey Pie
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Greek
Ingredients: 500g ricotta cheese (or Greek anthotyro/manouri if available); 3 large eggs; 1/3 cup honey, plus more for drizzling; 1/4 cup granulated sugar; Zest of 1 lemon; 1 tsp pure vanilla extract; 1/4 tsp ground cinnamon (optional, for garnish)

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A beloved dessert from the island of Sifnos, Melopita – Greek Honey Pie is a simple yet elegant Greek pie that showcases the richness of local dairy and the natural sweetness of honey. This crustless pie is soft, creamy, and lightly sweet, with subtle citrus notes from lemon zest. I like serving it chilled, with a drizzle of extra honey and a hint of cinnamon—it’s the kind of dessert that feels both comforting and refreshing.

Melopita – Greek Honey Pie

Ingredients

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

500g ricotta cheese (or Greek anthotyro/manouri if available)

3 large eggs

⅓ cup honey, plus more for drizzling

¼ cup granulated sugar

Zest of 1 lemon

1 teaspoon pure vanilla extract

¼ teaspoon ground cinnamon (optional, for garnish)

Directions

I preheat the oven to 180°C (350°F) and lightly grease a 9-inch pie or tart dish.

In a large mixing bowl, I combine the ricotta cheese, eggs, honey, sugar, lemon zest, and vanilla extract.

I whisk the mixture until it’s completely smooth and well blended.

Then I pour it into the prepared dish, smoothing the top with a spatula.

I bake it for 45–50 minutes, until the top turns golden and the center is set.

Once baked, I let it cool to room temperature, then refrigerate it for at least 1 hour before slicing.

When serving, I like to drizzle a bit more honey on top and sprinkle a pinch of cinnamon.

Servings and timing

This recipe makes 8 servings.

Prep time:10 minutes

Cook time:50 minutes

Total time:1 hour

Calories:Approximately 210 kcal per slice

Variations

I sometimes swap the ricotta with full-fat Greek yogurt for a tangier flavor and lighter texture.

When I want a citrus twist, I add orange zest instead of lemon.

For a more indulgent touch, I’ve tried stirring in a few spoonfuls of mascarpone with the ricotta.

If I’m feeling festive, I mix in a bit of crushed pistachio or almond into the batter for a little crunch.

Storage/Reheating

I store any leftover Melopita in an airtight container in the refrigerator for up to 4 days. It tastes best chilled, so I usually don’t reheat it. If I do want it slightly warm, I pop a slice in the microwave for about 10–15 seconds, just enough to take the chill off without drying it out.

FAQs

What kind of cheese works best for Melopita?

Traditionally, Melopita is made with anthotyro or manouri, two fresh Greek cheeses. I use ricotta when those aren’t available, and it works beautifully thanks to its mild flavor and creamy texture.

Can I make Melopita ahead of time?

Yes, I often make it the day before I need it. It sets nicely in the fridge and the flavors meld better after a few hours of chilling.

Is Melopita gluten-free?

Yes, since it’s a crustless pie, there’s no wheat or flour involved. I always double-check the ingredients I’m using, but as written, the recipe is naturally gluten-free.

Can I freeze Melopita?

While I prefer it fresh, I have frozen it successfully. I wrap individual slices tightly in plastic wrap and freeze them for up to a month. I thaw them overnight in the fridge before serving.

What’s the best way to serve Melopita?

I love serving it cold with a drizzle of honey and a sprinkle of ground cinnamon. It also pairs nicely with fresh berries or a spoonful of Greek yogurt on the side.

Conclusion

Melopita – Greek Honey Pie is a beautiful example of how simple ingredients can create something truly special. This Greek honey pie is light, creamy, and effortlessly elegant. Whether I’m introducing someone to Greek desserts for the first time or just indulging my own sweet tooth, this recipe never disappoints. It’s one of those go-to desserts I come back to again and again.

📖 Recipe:

Melopita – Greek Honey Pie

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Author: Cheryl
Total Time: 1 hour
Yield: 8 servings
Diet: Gluten Free

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Description

Melopita is a traditional Greek crustless honey pie from the island of Sifnos, made with ricotta or Greek cheese, sweetened with honey, and flavored with lemon zest and vanilla. It's light, creamy, naturally gluten-free, and perfect served chilled with a drizzle of honey and cinnamon.

Ingredients

500g ricotta cheese (or Greek anthotyro/manouri if available)

3 large eggs

⅓ cup honey, plus more for drizzling

¼ cup granulated sugar

Zest of 1 lemon

1 tsp pure vanilla extract

¼ tsp ground cinnamon (optional, for garnish)

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Instructions

Preheat the oven to 180°C (350°F) and lightly grease a 9-inch pie or tart dish.
In a large mixing bowl, combine the ricotta cheese, eggs, honey, sugar, lemon zest, and vanilla extract.
Whisk the mixture until it’s completely smooth and well blended.
Pour the mixture into the prepared dish and smooth the top with a spatula.
Bake for 45–50 minutes, until the top is golden and the center is set.
Let the pie cool to room temperature, then refrigerate for at least 1 hour before slicing.
Before serving, drizzle with additional honey and sprinkle with ground cinnamon if desired.