Description
This crustless melopita glows with creamy mizithra, lemon zest, and Greek honey—baked to golden perfection and drizzled with more warm honey for a simple, traditional dessert.
Ingredients
1 lb (450 g) mizithra or well-drained whole-milk ricotta
3 large eggs
½ cup (160 g) Greek honey, plus more for serving
1 tsp pure vanilla extract
Zest of 1 small lemon (≈ 1 Tbsp)
Optional garnish: Pinch ground cinnamon • 2 Tbsp chopped pistachios or toasted almonds
Instructions
Prep Pan & Oven – Heat oven to 350 °F / 175 °C. Butter a 9-inch pie dish.
Blend Custard – In a bowl whisk mizithra until smooth. Beat in eggs one at a time. Stir in honey, vanilla, and lemon zest until silky.
Bake – Pour mixture into prepared dish; smooth top. Bake 35–40 min until puffed, lightly golden, and just set in the center.
Finish & Serve – Cool 20 min (pie will settle). Dust lightly with cinnamon, drizzle warm honey, and scatter nuts if desired. Slice warm or at room temperature.
Notes
Richer texture: Swap half the mizithra for mascarpone.
Citrus twist: Use orange-blossom honey and garnish with thin orange-peel curls.
Phyllo tartlets: Bake filling in butter-brushed phyllo shells for crunch.
Draining ricotta: Line a sieve with cheesecloth; drain in fridge ≥ 2 h for best texture.
- Prep Time: 10 min
- Cook Time: 35–40 min
- Category: Dessert / Greek Pastry
- Method: Custard Bake (Crustless)
- Cuisine: Greek (Sifnos)
