Melopita Recipe – The Authentic Greek Honey Pie You’ll Love

Why You’ll Love This Recipe

I love this recipe because it’s so easy to make yet feels special enough for any occasion. It’s naturally gluten-free and requires only a handful of ingredients, which means less time in the kitchen and more time enjoying the result. The honey gives it a beautifully floral sweetness, while the lemon zest adds a bright note that keeps it from being too rich. Whether I serve it warm with a drizzle of honey or chilled like cheesecake, this Melopita always tastes heavenly.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

500g (about 2 cups) fresh ricotta cheese or anthotyro
3 large eggs
100g (⅓ cup) high-quality honey (preferably Greek thyme honey)
1 teaspoon vanilla extract (or a pinch of vanilla powder)
Zest of 1 lemon
Optional for serving: 1 teaspoon ground cinnamon, for dusting
Optional for serving: extra honey, for drizzling

Directions

1. I preheat the oven to 350°F (175°C) and lightly grease or line an 8–9 inch round baking dish with parchment paper.

2. In a large bowl, I whisk the ricotta until smooth. If it feels wet or grainy, I strain it for about 30 minutes to make it creamier.

3. I add the eggs one at a time, whisking after each addition until fully incorporated.

4. I pour in the honey and vanilla extract, then whisk until the mixture becomes silky and uniform.

5. I gently stir in the lemon zest for a refreshing touch of citrus.

6. I pour the batter into the prepared baking dish, smooth the top, and bake for 35–40 minutes, until lightly golden and just set in the center.

7. I allow the Melopita to cool slightly before slicing, then dust it with cinnamon and drizzle extra honey over the top before serving.

Servings and Timing

Servings: 6–8 slices
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Calories: ~290 kcal per slice

Variations

I like to change things up depending on the season or what I have in my pantry. Sometimes I top the baked pie with chopped pistachios or walnuts for extra crunch. When I want a citrusy variation, I swap lemon zest for orange zest. I’ve also tried infusing the honey with thyme or lavender for a floral twist. For entertaining, I bake mini versions in a muffin tin, or I serve slices with figs, poached pears, or a scoop of cinnamon ice cream for an elegant touch.

Storage/Reheating

I refrigerate leftovers in an airtight container for up to 5 days. The flavor actually deepens as it sits, making it even better the next day. To freeze, I wrap slices tightly and store them for up to 2 months, thawing overnight in the fridge before serving. I usually enjoy Melopita chilled or at room temperature, but if I want it warm, I reheat it gently in the microwave for a few seconds.

FAQs

Can I use another cheese instead of ricotta?

Yes, I sometimes use anthotyro or mizithra for a more authentic Greek taste. Mascarpone or drained cottage cheese also work nicely.

What kind of honey should I use?

I prefer Greek thyme honey because of its distinct floral and herbal flavor, but any pure, high-quality honey will do.

How can I make it less sweet?

I simply reduce the honey to about 75g for a lighter sweetness without changing the texture.

Can I make it ahead of time?

Yes, I often bake it a day ahead and refrigerate it. It firms up nicely and tastes even better the next day.

Why did my pie crack on top?

That usually happens if it’s overbaked. I take it out when the center is just barely set and still a bit jiggly.

Can I make it dairy-free?

I can try using plant-based ricotta and a touch of coconut cream, though the texture and flavor will be slightly different.

How should I serve Melopita?

I love it dusted with cinnamon and drizzled with honey, but it’s also great with fresh berries, yogurt, or nuts.

Can I bake it in individual portions?

Yes, I bake mini Melopitas in a muffin tin for about 20–25 minutes — perfect for serving at gatherings.

Can I add herbs or spices?

Definitely. A pinch of cardamom or a sprig of rosemary steeped in the honey adds wonderful depth.

Conclusion

I love making Melopita because it captures the simplicity and soul of Greek home baking. It’s light, fragrant, and naturally sweetened with honey, creating a dessert that’s both comforting and elegant. Whether I serve it warm and custardy or chilled like a cheesecake, this authentic Greek honey pie always feels special — a true taste of the islands in every bite.