Greek Recipes

Greek and Cypriot recipes

Honey Pie – Melopita

Part custard, part cheesecake, a Honey Pie orMelopita (meh-LOH-peeta) is so

versatile that you will find yourself trying it many ways. You can make this like a pie with a bottom and/or top crust. You can try it as a tart as I make it. Or you can make it without a crust entirely as it is enjoyed on the island of Sifnos in Greece. Either way, it is sure to please.

Melopita (Greek Honey Pie)

Melopita (Greek Honey Pie)

Traditionally this is made with soft Myzithra (mee-ZEE-thra) cheese, but if that is not readily available, use Ricotta cheese as a great substitute.

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 10 minutes

Yield: 8 servings


  • For the Filling:
  • 1 lb. soft Myzithra or Ricotta cheese
  • 3 eggs, lightly beaten
  • 1/2 cup honey
  • zest of one lemon, grated
  • 3 tbsp. flour
  • 1/4 cup sugar
  • Ground cinnamon and more honey for serving
  • For the crust: (You can also substitute a prepared pie shell)
  • 1 1/4 cup all-purpose flour
  • 1/3 cup sugar
  • 1/4 tsp. salt
  • 1 egg yolk
  • 1 tsp. vanilla extract
  • 1 tbsp. brandy or cognac
  • 2 tbsp. ice water
  • 8 tbsp. (1 stick) unsalted butter, cut in to 1/4 inch pieces


Preheat the oven to 350 degrees.To make crust in Food Processor: Add flour, sugar, and salt to the bowl. Pulse a few times to mix. Add chilled butter pieces and process until crumbly, like wet sand. Add egg yolk, vanilla, brandy, and 1 tbsp. ice water. Process until dough pulls together and forms a ball away from the sides. Add an additional tbsp. of water if it seems too dry. Turn out on to a lightly floured surface and flatten dough in to a round disk. Chill dough while you prepare the filling.To make the crust by hand: In a large mixing bowl, add flour, sugar, and salt. Mix to combine. Add the butter pieces and using two forks or a pastry blender, cut the butter in to the flour. (You can also use your hands for this.) The mixture should resemble coarse sand when the butter is incorporated fully. Add egg yolk, vanilla, brandy, and water and mix to incorporate, kneading dough into a smooth ball. Flatten in to a round disk and chill while mixing the filling.Make the Filling: To a medium sized bowl add Myzithra or Ricotta cheese, eggs, honey, lemon zest, flour, and sugar. Mix well until all ingredients are combined.

Using a rolling pin, roll out your dough to the approximate size of your baking pan. I use a 10-inch tart circle with a removable bottom. You can substitute a spring form pan, a round cake pan, or even a pie dish.

Lightly grease the pan’s bottom and sides. Your dough should be large enough to push up the sides of your pan. The easiest way to transfer the dough from the counter to the pan is to roll it back on to your rolling pin and then unroll it over the pan.

Press the dough in to the sides and bottom of the pan. Add filling and bake in a preheated 350 degree oven until the filling sets (it won’t jiggle in the center) and it begins to turn a golden brown color. Baking times will vary according to the size you choose to make. For a 10-inch tart, it should take around 40 minutes. A deeper, 9-inch pie plate could take up to 50 minutes. Be sure to monitor your pie after 35 minutes of baking time.

Serve on a plate drizzled with honey and sprinkle with ground cinnamon.

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