Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Melopita Recipe (Greek Honey Pie)

Melopita Recipe (Greek Honey Pie)

This Melopita Recipe (Greek Honey Pie) is a traditional Greek dessert that combines creamy ricotta and feta cheeses with warm citrus and honey flavors, all encased in a tender, flaky crust. Perfectly balanced in sweetness and texture, this pie offers an authentic taste experience that’s simple to make and impressive to serve.

  • Total Time: 1 hour
  • Yield: 8 servings 1x

Ingredients

Scale

Cheese Filling

  • 1 cup ricotta cheese
  • 1/2 cup feta cheese
  • 3 large eggs
  • 1/3 cup honey (preferably Greek thyme or wildflower honey)
  • 2 tbsp sugar or sweetener
  • 1 tsp lemon zest
  • 1/2 tsp cinnamon (optional)

Crust

  • Phyllo dough sheets, about 6-8 sheets, brushed with melted butter or 1 pre-made pie crust

Optional Additions

  • Chopped walnuts or almonds (for nutty twist)
  • Gluten-free pie crust or phyllo alternative (for gluten-free option)
  • Tofu or cashew cream (to replace ricotta for vegan version)
  • Fresh thyme or rosemary (for herbal infusion)
  • Dried figs or raisins (for fruity addition)

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). If using phyllo, gently layer sheets in your baking dish, brushing each sheet lightly with melted butter to create a flaky base. If using a pie crust, roll it into your pie dish and prick the bottom with a fork to prevent bubbling during baking.
  2. Mix the filling: In a large bowl, combine ricotta and feta cheeses with eggs, honey, sugar, lemon zest, and cinnamon if using. Beat everything together until smooth and creamy to form a luscious custard.
  3. Assemble the pie: Pour the cheese filling evenly over the prepared crust. Smooth the top with a spatula, spreading the mixture all the way to the edges for an even bake.
  4. Bake until set: Place the pie on the middle oven rack and bake for 40 to 50 minutes. The filling should be firm but still slightly wobbly in the center when gently shaken, ensuring a creamy texture.
  5. Cool and drizzle with honey: Allow the pie to cool completely before removing it from the dish. Once cooled, drizzle additional honey on top for a glossy, irresistible finish that enhances flavor and sweetness.

Notes

  • Use quality honey such as Greek thyme or flower honey for authentic aroma and rich depth.
  • Bring cheeses and eggs to room temperature for a smoother filling texture.
  • Avoid overbaking to prevent cracking or drying the pie.
  • Handle phyllo sheets gently and brush butter lightly to avoid tearing.
  • Chill the pie thoroughly before slicing to ensure clean, neat slices.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Greek
  • Diet: Gluten Free (when using gluten-free crust or phyllo alternative)

Nutrition

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 280
  • Sugar: 15g
  • Sodium: 220mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 8g
  • Cholesterol: 110mg

Keywords: Melopita, Greek honey pie, Greek dessert, ricotta pie, honey pie, phyllo pie, Greek recipe