Name: Golden Greek Honey Pie (Melopita) Recipe
Prep time: 15 min
Cook time: PT-491239H47M12S
Total time: 1 h 55 min
Cuisine: Greek
Ingredients: 2 cups Ricotta or Anthotyro Cheese (For a more authentic taste, use mizithra cheese); 3 Eggs (for binding and richness); 1/2 cup Honey (plus extra for drizzling before serving); 1 Lemon Zest (can substitute with orange zest); 1 teaspoon Vanilla Extract (adds depth of flavor); 1/2 teaspoon Cinnamon (optional, can be omitted or replaced); 1 pinch Salt (balances sweetness); 1 tablespoon Powdered Sugar (for dusting before serving)

Jump to Recipe

Introduction

Discover the delightful flavors of Greek cuisine with this Golden Greek Honey Pie, also known as Melopita. This creamy, honey-sweetened cheesecake-like dessert is simple to make and perfect for any occasion.

A small tart sits on a white plate with a flaky, golden crust that is thick and has a slightly uneven edge. Inside, there is a glossy, bright orange filling that looks smooth and jelly-like, about one layer thick and held neatly within the crust. The top of the filling is sprinkled lightly with white powdered sugar that creates a soft texture contrast. A small piece of crust with filling is broken off and sits near the tart on a silver spatula resting on the plate. The whole scene is set on a white marbled surface with some crumbs scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Ricotta or Anthotyro Cheese (For a more traditional flavor, substitute with mizithra)
3 Eggs (Bind the mixture and add richness)
1/2 cup Honey (Consider drizzling extra on top just before serving)
1 Lemon Zest (Can be replaced with orange zest)
1 teaspoon Vanilla Extract (Adds depth of flavor)
1/2 teaspoon Cinnamon (Optional; can be omitted or substituted)
1 pinch Salt (Balances sweetness)
Optional Topping: 1 tablespoon Powdered Sugar (For dusting before serving)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and prepare a 9-inch pie dish by greasing it or lining it with parchment paper.
Step 2: In a large bowl, combine the ricotta or anthotyro cheese, eggs, honey, lemon zest, vanilla extract, salt, and optional cinnamon. Whisk until smooth.
Step 3: Pour the batter into the prepared dish and smooth the top evenly.
Step 4: Bake for 35–40 minutes, or until golden brown and the center is set.
Step 5: Allow the pie to cool to room temperature, then refrigerate for at least 1 hour before serving.
Step 6: Before serving, dust with powdered sugar and drizzle with extra honey for added sweetness.

Tips & Variations

For a different citrus note, substitute lemon zest with orange zest.
Use mizithra cheese for a traditional Greek flavor experience.
Omit cinnamon if you prefer a simpler flavor or replace it with nutmeg for a twist.
Serve with fresh fruit or a dollop of Greek yogurt for added texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven if desired, or enjoy cold for the best flavor and texture.

How to Serve

A close-up of a lemon tart showing three layers: a thick, golden brown crust with a rough, crumbly texture on the bottom and edges, a smooth, yellow lemon filling in the middle, and a shiny, slightly translucent yellow glaze on top, sprinkled lightly with white powdered sugar. The tart is on a silver plate on a white marbled surface, with some crumbs and a small piece of lemon tart in the foreground. A spoon with some lemon filling is next to the tart on the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of cheese instead of ricotta or anthotyro?

Yes, mizithra is the traditional choice and offers a distinct flavor, but ricotta works well as a mild, creamy alternative. Avoid very soft or wet cheeses to maintain the right texture.

How can I make the pie sweeter if I prefer it sweeter?

You can drizzle additional honey over the pie before serving or mix a little extra honey into the batter. Just be careful not to add too much to avoid affecting the texture.