Melopita Greek Honey Pie is a silky, lightly spiced, and honey-sweetened dessert that feels like being transported to a sun-drenched Greek island kitchen where time slows down and flavors shine. Naturally sweetened with golden honey and balanced with creamy ricotta (or myzithra), this traditional treat is more than a pie—it’s a celebration of heritage, comfort, and the timeless beauty of Traditional Greek Desserts.
Whether you’ve spotted Melopita while traveling through Santorini, or you’re simply craving something light and Mediterranean-inspired, this pie brings it all together. With creamy ricotta (or the more authentic myzithra), fragrant cinnamon, and a drizzle of honey, it’s both rustic and elegant—a dessert you’ll want to bake for Easter, summer gatherings, or any cozy weekend.
Melopita (Greek Honey Pie)
Ingredients
- 1 ¼ cups gluten-free flour or regular all-purpose flour
- ¼ teaspoon salt for crust
- 1 tablespoon sugar for crust
- ½ cup unsalted butter, cold and cubed for crust
- 1 teaspoon vinegar for crust
- 3–4 tablespoons ice water as needed for crust
- 3 large eggs room temperature
- ½ cup honey preferably wild blossom or floral
- ½ teaspoon ground cinnamon
- 2 tablespoons cornstarch
- ⅛ teaspoon salt for filling
- 1 tablespoon lemon juice fresh
- 1 teaspoon vanilla extract
- 1 ½ cups ricotta cheese or traditional myzithra, drained if watery
- extra honey and cinnamon for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a food processor, combine flour, salt, and sugar. Add cubed cold butter and pulse until mixture resembles coarse crumbs.
- Drizzle in vinegar and ice water, pulsing until dough comes together. Form into two discs, wrap, and chill. Use one disc and freeze the other.
- Roll dough between parchment to fit a 9-inch pie dish. Prick with a fork and refrigerate for 15 minutes.
- Line crust with parchment and pie weights. Par-bake at 400°F (200°C) for 10 minutes. Remove weights, brush with egg wash, and cool.
- Lower oven temperature to 350°F (175°C).
- Whisk eggs and honey until pale and fluffy. Add cinnamon, cornstarch, salt, lemon juice, and vanilla. Mix until smooth.
- Fold in ricotta until creamy and well combined.
- Pour filling into cooled crust and bake for 25–35 minutes, until set but slightly jiggly in the center.
- Cool on a wire rack for 1–2 hours. Chill for clean slices.
- Before serving, drizzle with extra honey, dust with cinnamon, or garnish with honeycomb for presentation.
Notes
Nutrition
Why This Melopita Recipe Deserves a Spot in Your Kitchen
A Heritage-Inspired Treat
Greek sweets often highlight simplicity and natural ingredients, and Melopita is a perfect example. Unlike sugary American pies, this dessert leans on Honey-Based Recipes that draw their sweetness straight from nature. Every bite is fragrant and mellow, carrying the flavors of sun-kissed blossoms from which the honey was made.
Creamy Meets Airy
At its core, Melopita is part of the Cheese Pie Recipes family—but it stands apart because of its texture. Imagine the tang of ricotta softened with eggs and honey, baked into a custard-like filling that still feels light on the palate. It’s what makes this pie perfect for anyone who loves Light & Refreshing Desserts that don’t overwhelm after a meal.
A Slice of the Mediterranean
From phyllo-wrapped baklava to yogurt drizzled with honey, Greek sweets are rooted in balance. Melopita brings that balance in pie form. With its Mediterranean Baking Ideas, it’s a dessert that’s wholesome, rustic, and yet sophisticated enough to impress at any table.
Simple Enough for Beginners
You don’t need to be a seasoned baker to pull this off. Like many Easy Greek Recipes, this one comes together with everyday ingredients—eggs, honey, cheese, and a simple crust. It looks bakery-worthy, but you’ll be amazed at how approachable it is.
Ingredient Breakdown (With Smart Substitutions)
Here’s what you’ll need to bring this Greek Honey Pie to life:
- Gluten-Free Pie Crust (Optional) – The provided recipe uses Bob’s Red Mill Gluten Free 1-to-1 flour, but you can easily use regular flour if gluten isn’t a concern. Store-bought pie crust works just as well.
- Soft Cheese – Traditional Melopita calls for myzithra, a tangy Greek cheese. If you can’t find it, ricotta makes a fantastic substitute. For extra creaminess, drain it if packed in water.
- Honey – The soul of this dessert. Go for wild blossom or floral honey for deeper flavor. Avoid overly processed varieties to keep it true to Honey-Based Recipes.
- Eggs – Help set the custard and add structure. Room temperature eggs whip better into the filling.
- Cornstarch – Stabilizes the filling so it slices cleanly.
- Cinnamon – Adds warmth and ties the flavors together.
- Lemon Juice & Vanilla Extract – A hint of brightness and aroma that lifts the whole dessert.
- Butter – Essential for the crust. Cold butter gives it flakiness.
Substitution tip: Want to skip the crust? Some island-style versions are crustless, baked more like a cheesecake. Simply grease your dish well and pour in the filling.
Step-By-Step Instructions
1. Prepare the Crust
- Mix gluten-free flour, salt, and sugar in a food processor.
- Add cubed cold butter; pulse until crumbly.
- Drizzle in vinegar and cold water until dough holds.
- Shape into two discs, wrap, and chill. Use one for this recipe; freeze the other.
- Roll dough between parchment to fit your pie dish. Prick with a fork and refrigerate.
- Par-bake at 400°F (200°C) for 10 minutes with pie weights. Brush with egg wash and cool.
2. Make the Filling
- Lower oven to 350°F (175°C).
- Whisk eggs and honey until pale and fluffy.
- Add cinnamon, cornstarch, salt, lemon juice, and vanilla. Mix well.
- Fold in ricotta until creamy.
3. Bake the Pie
- Pour filling into cooled crust.
- Bake 25–35 minutes, until set but slightly jiggly in the center.
- Cool on a rack for 1–2 hours.
4. Serve & Garnish
- Chill for clean slices.
- Drizzle extra honey, dust with cinnamon, or garnish with honeycomb for drama.
This method gives you a pie that’s lightly sweet, fragrant, and irresistibly Mediterranean.
Variations & Serving Ideas
- Santorini-Inspired Desserts – Bake it crustless in a ceramic dish and serve with local honey, just like you’d find at Greek tavernas.
- Citrus Twist – Add orange zest for extra brightness.
- Nut Lover’s Version – Top with toasted almonds or walnuts for crunch.
- Spring Gathering – Serve chilled with fresh berries for a Light & Refreshing Dessert.
- Holiday Elegance – Drizzle with spiced honey or serve with roasted figs for Easter or Christmas.
Storage: Keep covered in the refrigerator up to 3–4 days. This pie actually tastes better the next day as the flavors deepen.
FAQs About Melopita Greek Honey Pie
What is Melopita traditionally made with?
Melopita is a classic from the island of Sifnos, made with myzithra cheese, eggs, honey, and a touch of cinnamon. Some versions are crustless, but this recipe includes a buttery base.
Can I make Melopita without ricotta or myzithra?
Yes! Cream cheese or mascarpone can work in a pinch, though the flavor will be richer and less tangy than the original.
Is Melopita served warm or cold?
Traditionally, it can be served either way. Warm for comfort, or chilled for a refreshing summer dessert—it’s delicious both ways.
What makes Melopita different from cheesecake?
Cheesecakes often use cream cheese and sugar. Melopita relies on honey for sweetness, ricotta for lightness, and is far less dense than American cheesecakes.
Wrapping Up the Sweet Greek Magic
Melopita Greek Honey Pie isn’t just dessert—it’s an edible postcard from the Greek islands. With its creamy filling, golden honey sweetness, and subtle cinnamon spice, it’s the kind of recipe that feels celebratory yet approachable. Pair it with a coffee after dinner, bring it to a spring potluck, or savor a slice on a quiet afternoon—it will always deliver comfort and elegance in one bite.
For more Mediterranean dessert inspiration, check out my Vanilla Magic Custard Cake—another recipe that feels nostalgic yet magical.
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