Golden Greek Honey Pie (Melopita)

Why I’ll Love This Recipe

I love how effortlessly this pie comes together with just a few Mediterranean staples. It’s naturally gluten-free, sweetened only with honey, and best served warm with an extra drizzle for good measure. The delicate texture reminds me of a crustless cheesecake crossed with flan—light yet satisfyingly creamy.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Mizithra (or ricotta) cheese, well-drained

• Eggs

• Greek honey (plus extra for serving)

• Vanilla extract

• Fresh lemon zest

• Pinch of cinnamon for dusting, optional

• A small handful of chopped pistachios or toasted almonds for garnish, optional

directions

1. I preheat my oven to 350 °F / 175 °C and butter a 9-inch pie dish.

2. In a bowl, I whisk the drained mizithra until smooth, then blend in the eggs one at a time.

3. I stir in the honey, vanilla, and bright lemon zest until the mixture looks silky.

4. I pour the filling into the prepared dish, smooth the top, and bake 35–40 minutes until puffed, lightly golden, and just set in the center.

5. I cool it 20 minutes—the pie deflates slightly—then dust with cinnamon, drizzle generously with warm honey, and scatter nuts if I’m feeling fancy. I slice and serve warm or room-temperature.

Servings and timing

• Makes 8 small wedges

• Prep: 10 minutes

• Bake: 35–40 minutes

• Cool: 20 minutes

• Total: just over 1 hour, mostly hands-off

Variations

• I swap half the mizithra for mascarpone for a richer, smoother custard.

• For a citrus twist, I skip cinnamon and top with orange blossom honey and thin orange peel curls.

• When I crave crunch, I bake the filling in a phyllo shell brushed with butter—turning it into a melopita tartlet.

storage/reheating

I keep leftovers covered in the fridge up to 3 days. I warm slices in a low oven or microwave 15 seconds; a fresh drizzle of honey revives the shine.

FAQs

How do I drain ricotta properly?

I line a sieve with cheesecloth, set it over a bowl, and refrigerate at least 2 hours—or overnight—for the creamiest texture.

Can I use another sweetener?

Melopita’s soul is Greek honey, but in a pinch I use maple syrup; flavor changes yet the custard still sets.

Why does the pie puff then deflate?

Like a soufflé, steam lifts it in the oven; as it cools, it settles to a flat, silky surface—that’s normal.

Is melopita always crustless?

Traditionally yes, though some modern versions tuck the filling into crisp phyllo for contrast.

Can I freeze melopita?

I prefer not to; freezing alters the custard. It’s quick enough to bake fresh, and leftovers keep several days chilled.

Conclusion

This Golden Greek Honey Pie is my sweet shortcut to the Aegean—simple ingredients, minimal prep, and a honey-forward flavor that feels both rustic and elegant. One warm slice and a drizzle of fragrant honey, and I’m immediately transported to a sunny Greek island café.