Greek Melopita Recipe: Traditional Honey Pie from Sifnos

If you’re looking for a dessert that’s simple, elegant, and full of Mediterranean charm, the Greek Melopita is the perfect choice. This rustic honey pie from the island of Sifnos is light, creamy, and delicately flavored with honey and cinnamon. With a smooth ricotta- or anthotyro-style filling and a golden crust (or sometimes no crust at all), it’s a traditional Greek dessert that feels both comforting and sophisticated.

Greek Melopita (Honey Pie)

Chef Carol

A rustic Greek dessert from the island of Sifnos, Melopita is a light honey pie made with ricotta, eggs, cinnamon, and lemon zest. Delicately sweet and creamy, it’s perfect for holidays, brunch, or a Mediterranean-inspired treat.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine Greek, Mediterranean

Servings 8 slices

Calories 240 kcal

Equipment

• Mixing bowl for whisking the filling
• 9-inch pie dish can be crusted or crustless
• Oven set to 350°F for baking
• Whisk for combining ingredients smoothly

Ingredients

  

• 1 lb ricotta cheese (or anthotyro/mizithra)
• 0.5 cup Greek honey
• 4 large eggs
• 0.5 cup granulated sugar
• 0.5 tsp vanilla extract
• 2 tbsp all-purpose flour (optional)
• 0.5 tsp ground cinnamon (plus more for topping)
• 1 lemon, zested (optional)
• 1 prepared pastry or phyllo crust (optional)

Instructions

 

• Preheat oven to 350°F (175°C). Grease a 9-inch pie dish. If using crust, press into pan and blind bake for 10 minutes.
• In a large bowl, whisk together ricotta, honey, eggs, sugar, vanilla, flour (if using), cinnamon, and lemon zest until smooth.
• Pour filling into prepared dish. Bake 40–45 minutes, until golden and set but slightly jiggly in the center.
• Let cool completely before slicing. The pie will firm as it cools.
• Sprinkle with ground cinnamon before serving. Drizzle with extra honey if desired.

Notes

Use the best-quality honey you can find, as it’s the primary flavor. For added structure, include a tablespoon or two of flour. Let it cool completely before slicing for neat presentation. Works great as a make-ahead dessert.

Keyword Easter dessert, greek honey pie, melopita, ricotta honey cake

What is Greek Melopita?

Melopita (μελόπιτα) translates to “honey pie” in Greek. Originating from the Cycladic island of Sifnos, it’s made with soft white cheese (traditionally anthotyro or mizithra), honey, eggs, and cinnamon. The texture is somewhere between cheesecake and custard, but lighter. It can be baked with a phyllo or pastry crust, or simply baked free-form like a crustless pie. Typically, it’s dusted with cinnamon and served in squares or slices, making it perfect for holidays, Easter, or Sunday family gatherings.

Ingredients You’ll Need

This recipe makes one 9-inch pie (6–8 servings).

• 1 pound ricotta cheese (or anthotyro/mizithra if available)
• ½ cup Greek honey (good-quality floral honey works best)
• 4 large eggs
• ½ cup granulated sugar
• ½ teaspoon vanilla extract
• 2 tablespoons all-purpose flour (optional, for firmer texture)
• ½ teaspoon ground cinnamon (plus more for topping)
• Zest of 1 lemon (optional, for brightness)
• 1 prepared pastry or phyllo crust (optional — can also be crustless)

Substitutions

• Cheese: cottage cheese (blended until smooth) can replace ricotta.
• Sweetener: swap part of honey with maple syrup for variation.
• Gluten-free: skip flour or use almond flour instead.

Step-by-Step Instructions

Step 1: Preheat oven

Preheat oven to 350°F (175°C). Grease a 9-inch pie dish. If using crust, press into pan and blind bake for 10 minutes.

Step 2: Prepare filling

In a large bowl, whisk together ricotta, honey, eggs, sugar, vanilla, flour (if using), cinnamon, and lemon zest until smooth.

Step 3: Bake

Pour filling into prepared dish. Bake 40–45 minutes, until golden and set but slightly jiggly in the center.

Step 4: Cool

Let cool completely before slicing. The pie will firm as it cools.

Step 5: Garnish

Sprinkle with ground cinnamon before serving. Drizzle with extra honey if desired.

Tips for the Best Melopita

• Use good-quality honey—it’s the star flavor.
• Don’t overbake—like cheesecake, it should still jiggle slightly when removed.
• Let it cool fully for clean slices.
• For a rustic look, bake without a crust. For a fancier presentation, use phyllo.

Variations

• Phyllo honey pie: Line pan with layers of phyllo brushed with butter.
• Nutty melopita: Sprinkle chopped walnuts or almonds on top before baking.
• Citrus twist: Add orange zest instead of lemon.
• Mini melopita: Bake in muffin tins for individual servings.

Storage and Make-Ahead

• Refrigerator: Store covered up to 4 days.
• Freezer: Freeze slices up to 1 month, thaw overnight in fridge.
• Make-ahead: Bake a day in advance and chill until serving.

Serving Ideas

Melopita can be served warm, room temperature, or chilled. Pair it with:

• A drizzle of honey and sprinkle of cinnamon
• Fresh figs or berries
• A dollop of Greek yogurt
• A shot of espresso or Greek coffee

It works beautifully as both a light dessert and a sweet breakfast pastry.

Nutrition Breakdown

One slice (1/8 of pie) has about 220–260 calories, 10 grams protein, 22 grams carbs, and 11 grams fat. Using ricotta makes it lighter than cheesecake while still satisfying.

Conclusion

Greek Melopita is a rustic yet elegant dessert that celebrates simple ingredients like cheese, honey, and cinnamon. Light, creamy, and fragrant, it’s the perfect recipe to bring a touch of Greek tradition into your kitchen. Whether served for a holiday feast or a casual family meal, this honey pie is sure to become a favorite.