I once found myself on a tiny, sun-drenched Greek island where the clocks seemed to run on their own time. The best part of the day was late afternoon, when the heat would finally break, and the air filled with the scent of jasmine and the sea.
One evening, an old woman with a smile as warm as the sunshine invited me to her home for a “little something.” That something was Melopita, a simple, crustless honey pie.
It wasn’t flashy. It didn’t have layers or complicated toppings. But the first bite was a revelation—creamy, fragrant with honey, and utterly comforting. It tasted like pure, uncomplicated happiness.
This recipe is my tribute to that moment. It’s a simple dessert that feels incredibly elegant. It’s the kind of thing you can whip up without much fuss but will leave everyone asking for the recipe. Let’s bring a little piece of that Greek island magic into your kitchen.
What You’ll Need
This recipe uses simple, wholesome ingredients. The real star here is the honey, so try to get your hands on a good quality one. A floral Greek honey is perfect, but any good raw honey will work wonders.
- 2 cups (about 500g) full-fat ricotta cheese or fresh mizithra cheese, drained
- 1/2 cup (about 170g) good quality honey
- 3 large eggs, at room temperature
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- Zest of 1 small lemon
- Pinch of salt
- Ground cinnamon, for dusting
- Extra honey, for drizzling
- Sesame seeds or chopped walnuts, for garnish (optional)
Required Tools
You won’t need any fancy gadgets for this pie. Basic kitchen equipment is all it takes.
- 9-inch round pie dish or cake pan
- Large mixing bowl
- Electric mixer or a whisk
- Spatula
- Measuring cups and spoons
Pro Tips
Over the years, I’ve made this pie dozens of times. Here are a few little secrets I’ve learned that make a big difference.
- Drain Your Cheese Well: If you’re using ricotta, it often holds extra water. Place it in a fine-mesh sieve over a bowl for at least 30 minutes to an hour to drain any excess liquid. This prevents a watery pie and ensures a rich, creamy texture.
- Room Temperature is Key: Make sure your eggs and cheese are at room temperature before you start. This helps them combine into a smooth, lump-free batter. Cold ingredients tend to clump and don’t mix as evenly.
- Don’t Rush the Cooling: This is the hardest part! The pie needs to cool completely, first on the counter and then in the fridge for at least 2-3 hours. It sets as it chills. If you cut into it while it’s still warm, it will be soft and won’t hold its shape. Patience pays off with perfect, clean slices.
How to Make Golden Greek Honey Pie
This process is straightforward. There’s no crust to worry about, so it all comes together in one bowl.
Step 1: Preheat your oven to 350°F (175°C). Grease your 9-inch pie dish or cake pan with butter and lightly dust it with flour, tapping out any excess.
Step 2: In a large bowl, combine the drained ricotta (or mizithra) cheese and the honey. Using an electric mixer on medium speed, beat until the mixture is smooth and creamy. You can also do this by hand with a whisk; it just takes a bit more effort.
Step 3: Add the room-temperature eggs one at a time, mixing well after each addition. Be careful not to overmix at this stage; just mix until the yolk is incorporated.
Step 4: Gently fold in the all-purpose flour, vanilla extract, lemon zest, and a pinch of salt using a spatula. Mix just until everything is combined. The batter should be smooth and thick.
Step 5: Pour the batter into your prepared pie dish and smooth the top with the spatula.
Step 6: Bake for 40-50 minutes, or until the edges are golden brown and the center is mostly set. It should still have a slight wobble in the very middle when you gently shake the pan.
Step 7: Let the pie cool completely on a wire rack to room temperature. Then, cover it and refrigerate for at least 3 hours, or preferably overnight, to allow it to fully set.
Step 8: Before serving, dust the top generously with ground cinnamon. You can also drizzle a little extra honey over the top and sprinkle with sesame seeds or chopped walnuts if you like.
Substitutions and Variations
This recipe is quite flexible. Here are a few ideas if you want to switch things up or can’t find certain ingredients.
Mizithra Cheese: Use full-fat ricotta as the most common and easiest swap.
Lemon Zest: Try orange zest for a slightly different, warmer citrus note.
All-Purpose Flour: For a gluten-free option, use 2 tablespoons of cornstarch as a thickener.
You can also add a 1/4 teaspoon of ground nutmeg or cardamom to the batter along with the cinnamon for a warmer spice profile. Serving it with fresh figs or berries on the side is also a fantastic addition.
Nutritional Breakdown & Dietary Swaps
Here is an approximate nutritional breakdown per serving, assuming the pie is cut into 8 slices.
Per Serving:
- Calories: ~250 kcal
- Protein: ~10g
- Carbohydrates: ~28g
- Fat: ~11g
- Sugar: ~22g
For a Lower-Sugar Version: You can reduce the honey to 1/3 cup, but this will change the classic flavor and texture slightly. The pie will be less sweet and a bit more cheese-forward.
For a Gluten-Free Version: As mentioned, you can swap the all-purpose flour for 2 tablespoons of cornstarch. Ensure your vanilla extract is also certified gluten-free.
Cooking Time Efficiency
This pie is already quite simple, but you can break down the process to fit your schedule.
Prep: 15 minutes – Draining the cheese and gathering ingredients.
Mixing: 10 minutes – It all happens in one bowl.
Baking: 40-50 minutes – This is hands-off time.
Cooling/Chilling: 3+ hours – Crucial for the pie to set. Plan ahead!
Make-Ahead Tips
You can prepare the pie filling (without baking) up to 24 hours in advance. Just cover the bowl with plastic wrap and store it in the refrigerator. When you’re ready to bake, give it a quick stir and pour it into your prepared dish. You may need to add 5-10 minutes to the baking time since the batter will be cold.
Leftovers and Storage
If you have any pie left over, it stores beautifully. Cover the pie dish with plastic wrap or transfer slices to an airtight container.
It will keep in the refrigerator for up to 4 days. The flavor almost gets better the next day as the honey and lemon have more time to meld with the cheese. I don’t recommend freezing it, as the texture of the cheese can become grainy upon thawing.
Frequently Asked Questions
Q1. My pie has cracks on the top. Is that normal? Ans: A few small cracks are perfectly fine! It often happens if the oven is a little too hot or if the pie was slightly overbaked. It doesn’t affect the taste at all, and a good dusting of cinnamon will hide them beautifully.
Q2. Why is my honey pie watery? Ans: This is almost always caused by not draining the ricotta cheese enough. Ricotta holds a lot of whey (the liquid part), and if it’s not removed, it will release into the pie as it bakes. Taking the time to drain it makes all the difference.
Q3. Can I use a pre-made pie crust? Ans: You certainly can. A pre-baked shortbread or graham cracker crust would be a delicious base. Just prepare the filling as directed and pour it into the pre-baked crust. You may need to reduce the baking time slightly, so keep an eye on it.
Q4. What’s the difference between using ricotta and mizithra? Ans: Traditional Greek Melopita uses fresh mizithra, which is a whey cheese with a slightly grainy texture and a mild, tangy flavor. Ricotta is smoother, creamier, and a bit sweeter. Both are delicious, but ricotta is much easier to find outside of Greece and creates a wonderfully silky pie.
Wrapping Up
This Golden Greek Honey Pie is more than just a dessert; it’s a feeling. It’s the warmth of the sun, the comfort of a simple pleasure, and a reminder that the best things in life are often the least complicated.
I truly hope you give this recipe a try. It’s a chance to create something special with minimal effort.
When you do, I’d love to hear about it. Did you add a different spice? Did it remind you of a special trip? Leave a comment below and share your experience. Enjoy every single bite.