Golden Greek Honey Pie Melopita Recipe

Introduction

Golden Greek Honey Pie, or Melopita, is a delightful dessert combining a creamy cheese filling with a sweet honey glaze. This easy recipe yields a tender crust and a beautifully spiced, luscious center that’s sure to impress.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tablespoon sugar
• ½ cup cold, diced butter
• 1 egg yolk
• 2-3 tablespoons ice-cold water or milk
• 2 cups full-fat ricotta cheese or drained mizithra cheese
• ½ cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• Zest of 1 lemon
• 1 cup good quality honey
• ½ cup water
• 1 small cinnamon stick
• Strip of lemon peel (avoiding the white pith)

Instructions

1. Step 1: Prepare your crust by whisking together the flour and sugar in a large bowl. Cut in the cold butter until the mixture looks like coarse crumbs. Add the egg yolk and ice-cold water or milk, mixing just until the dough forms. Shape into a disc, wrap, and chill for at least 30 minutes.
2. Step 2: Roll out the dough on a floured surface to fit a 9-inch pie dish. Gently press it into the dish, trim edges, and prick the bottom with a fork. Blind bake at 375°F (190°C) for 10-12 minutes until lightly golden. Let cool slightly.
3. Step 3: For the filling, combine ricotta or mizithra cheese, sugar, eggs, vanilla, cinnamon, and lemon zest in a bowl. Mix smoothly and thoroughly.
4. Step 4: Pour the cheese filling into the cooled crust, smoothing the top evenly.
5. Step 5: Bake the pie at 350°F (175°C) for 50-60 minutes until set and golden on top, with a slightly jiggly center. Place the pie on a baking sheet to catch any drips.
6. Step 6: While baking, prepare the honey syrup by simmering honey, water, cinnamon stick, and lemon peel in a saucepan. Stir until honey dissolves and syrup thickens slightly (5-7 minutes). Remove cinnamon and lemon peel.
7. Step 7: Immediately after baking, pour the warm honey syrup over the pie to soak in and add sweetness.
8. Step 8: Let the pie cool completely at room temperature for 2-3 hours before serving. Refrigerate if you prefer it chilled.

Tips & Variations

• Use mizithra cheese for a more traditional flavor, but ricotta works perfectly well and is easier to find.
• Blind bake the crust carefully to prevent sogginess from the filling.
• Add a pinch of nutmeg to the filling for extra warm spice notes.
• Serve with a dollop of Greek yogurt for a refreshing contrast.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. The honey syrup will soak further into the pie over time, enhancing the flavor. Reheat slices gently in the microwave or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, you can prepare the crust dough up to two days in advance. Keep it tightly wrapped in the refrigerator until ready to use.

What is mizithra cheese?

Mizithra is a traditional Greek cheese, similar to ricotta but with a slightly saltier, tangier flavor. Drained mizithra makes a perfect filling for Melopita.

Golden Greek Honey Pie Melopita Recipe

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4.8 from 88 reviews

This Golden Greek Honey Pie Melopita is a traditional and delightful Greek dessert featuring a buttery, flaky crust filled with a creamy ricotta and mizithra cheese mixture, baked until golden and then generously drenched in a warm, fragrant honey syrup infused with cinnamon and lemon. It’s a perfect balance of sweet, creamy, and aromatic flavors that make for a luscious treat.

• Author: Kai
• Prep Time: 45 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

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For the Crust

• 1 ½ cups all-purpose flour
• 1 tablespoon sugar
• ½ cup cold, diced butter
• 1 egg yolk
• 2–3 tablespoons ice-cold water or milk

For the Filling

• 2 cups full-fat ricotta cheese or drained mizithra cheese
• ½ cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• Zest of 1 lemon

For the Honey Syrup

• 1 cup good quality honey
• ½ cup water
• 1 small cinnamon stick
• Strip of lemon peel (avoiding the white pith)

Instructions

1. Prepare Your Crust: In a large bowl, whisk together the all-purpose flour and sugar. Cut in the cold, diced butter until the mixture resembles coarse crumbs, then add the egg yolk and ice-cold water or milk. Mix just until the dough forms a disc, wrap it in plastic wrap, and chill for at least 30 minutes. Roll out the dough to fit a 9-inch pie dish, press it in, trim edges, and prick the bottom with a fork. Blind bake at 375°F (190°C) for 10-12 minutes until lightly golden and let cool slightly.
2. Make the Creamy Filling: In a large bowl, combine ricotta or mizithra cheese, granulated sugar, eggs, vanilla extract, ground cinnamon, and lemon zest. Mix until smooth and well combined.
3. Assemble the Pie: Pour the cheese filling into the cooled prebaked crust, smoothing the top evenly.
4. Bake to Golden Perfection: Preheat oven to 350°F (175°C). Place the pie on a baking sheet and bake for 50-60 minutes until the filling is set with a slight jiggle and the top is golden brown.
5. Prepare the Honey Syrup: In a small saucepan, combine honey, water, cinnamon stick, and lemon peel. Simmer gently over medium heat, stirring until honey dissolves and syrup thickens slightly (5-7 minutes). Remove cinnamon stick and lemon peel.
6. Drench and Delight: Immediately after baking, spoon the warm honey syrup evenly over the hot pie.
7. Cool and Serve: Let the pie cool completely at room temperature for 2-3 hours, then refrigerate if desired before serving.

Notes

• Use full-fat ricotta or authentic Greek mizithra cheese for the best traditional flavor and texture.
• Blind baking the crust ensures a crisp bottom and prevents sogginess from the filling.
• The honey syrup is key to giving the pie its signature golden, glossy, and sweet finish.
• Allow the pie to cool thoroughly so the filling can set perfectly before serving.
• Store leftovers covered in the refrigerator for up to 3 days.

Keywords: Greek honey pie, Melopita, ricotta pie, honey dessert, Greek dessert, baked cheese pie, traditional Greek recipes