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

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Melopita, or Greek Honey Pie, is a traditional dessert from the island of Sifnos. Made with creamy ricotta (or anthotyro), honey, eggs, and lemon zest, this crustless cheesecake is light, fragrant, and naturally sweet. It’s a rustic yet elegant treat that’s perfect for any occasion.

Ingredients

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

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease or line an 8–9 inch round baking dish with parchment paper.
  2. In a large bowl, whisk the ricotta until smooth. If the cheese is too wet, strain it for about 30 minutes beforehand.
  3. Add the eggs one at a time, whisking after each addition until fully combined.
  4. Whisk in the honey and vanilla until the batter is silky and smooth.
  5. Stir in the lemon zest for a bright citrus note.
  6. Pour the mixture into the prepared baking dish and smooth the top.
  7. Bake for 35–40 minutes, until the top is lightly golden and the center is just set.
  8. Let cool slightly, then dust with cinnamon and drizzle with extra honey before serving.

Notes

Use anthotyro or mizithra cheese for a more authentic Greek flavor.

Greek thyme honey adds floral depth, but any pure honey works.

Top with chopped pistachios, walnuts, or fresh fruit for extra texture.

Mini Melopitas can be baked in muffin tins for 20–25 minutes.

To prevent cracking, avoid overbaking — remove while the center is still slightly jiggly.

Nutrition

Find it online: https://chocolatecoveredamy.com/melopita-recipe/