Golden Greek Honey Pie is one of those desserts that makes people stop and say, “Wait, what’s that smell?” The scent’ll hit you as it bakes — so good it should be illegal.
When you wanna whip up something impressive, but you’re not up for the pie-baking rodeo, this is your jam.
All you need is a handful of stuff, it comes together fast, and you get big Greek grandma points (even if you’ve never been to Greece — who’s checking?). Plus, if you’re curious about other comfort pies, check this out: mincemeat pie recipe delicious holiday dessert.
Golden Greek Honey Pie (Melopita)
Seriously, Melopita is the kind of pie that makes you rethink what “pie” even means.
What Is Melopita?
Okay, real talk — Melopita might not be a household word where you live, but it straight up means “honey pie” in Greek.
It’s this super creamy, cheesecake-ish pie from the Greek islands (mostly Sifnos), made with a cheese called mizithra. Don’t panic — if you can’t find that, ricotta and sometimes ricotta-mascarpone mixtures work fab.
Melopita, to me, tastes like the love-child of a cheesecake and a custard tart, only easier. The secret hero? Greek honey.
It’s wild how just a few spoons add so much rich, floral flavor, especially when you use the best stuff you can get your hands on.
And get this: it’s usually crustless, which is about as easy and low-stress as a dessert gets. Heck, you can serve it warm or chilled, and dress it up or down. It’s everyday comfort wrapped in a pie plate.
Honestly, if you’re burnt out on the usual fruit pies, give this a go. Personally, I love it for brunch – and no judgment if you walk past the fridge for an after-midnight forkful.
“I’d never even heard of Melopita before, but it’s my new go-to dessert. It tastes delicate and rich at the same time. Plus, it fooled my neighbors into thinking I learned from a Greek grandma!” — actual friend review
Golden Greek Honey Pie (Melopita)
How To Make Melopita
Here’s the good news. You don’t need pastry skills. If you can whisk and stir, you can make Melopita. Here’s how I usually do it:
First thing, oven to 350°F. Let it get good and hot. You want the heat! Grab a mixing bowl (play favorites, use the biggest one), and toss in:
- 1½ cups ricotta (full fat, life’s too short)
- ½ cup Greek yogurt (plain, unsweetened)
- ½ cup good honey (go wildflower or thyme if you can)
- 2 eggs
- Zest of one lemon (really wakes the whole thing up)
- A pinch of salt
Just whisk until combined. Don’t overthink it, seriously. Pour it into a greased pie pan (even a cake pan works), and bake around 40-45 minutes — you’re looking for golden edges and a center that jiggles just slightly.
If you want it extra fancy, drizzle more honey on top and maybe a pinch of cinnamon or chopped pistachios.
Let it rest til it’s just warm or chill, totally up to you. Sometimes I can’t wait and slice it hot, and y’know what? Still glorious. That’s kind of the magic here.
Golden Greek Honey Pie (Melopita)
Can I Make This Melopita CRUSTLESS?
Oh, THIS is the quirky part. Melopita is famously crustless. For real. That’s the built-in shortcut.
You pour everything into the pan, bake, and out comes a creamy, pudding-like cake that holds together thanks to the eggs and cheese. Honestly, as a self-proclaimed pie crust fumbler, this saved my dessert game forever.
If you’re the rebellious type and NEED a crust, folks sometimes toss in a pre-baked sheet of phyllo or make a quick cracker crust. But, trust me, the simplicity is what makes this so dangerously easy (and lets the honey shine).
Laziness, embraced. Who knew it made such a perfect Greek pie?
Golden Greek Honey Pie (Melopita)
Helpful tips
Okay, let’s talk success (and getting it right on the first shot):
- Use good honey — the better the honey, the fancier this’ll taste (like, “five-star restaurant” fancy).
- Don’t over-bake it. When it’s still just a little wobbly in the middle, pull it out. It’ll finish cooking as it cools.
- If ricotta’s watery, drain it a bit (nobody likes soggy pie).
- Add your own flavor spin — orange zest is killer, a pinch of nutmeg works, or even a splash of vanilla if you’re feeling wild.
Funny story — the first time I made it, I accidentally dumped in double the lemon zest, and, not going to lie, it woke up my taste buds. Sometimes kitchen goofs work out! So, trust yourself and roll with it.
Golden Greek Honey Pie (Melopita)
Recipe variation “Golden Greek Honey Pie “
Bored of regular honey? Try this — switch up the toppings. Melopita is a blank slate for personal flavor hijinks. Ever drizzled rosemary-infused honey? Give it a whirl, especially in winter. Or toss over fresh berries for color and tartness.
Likewise, swap lemon zest for orange or lime when you want those punchy notes. Looking for extra richness? Mix a little mascarpone in with the ricotta. Oh, and I know someone who bakes a few figs into the filling — completely unexpected, but it works!
You can also try using seasonal stone fruits sliced on top, or a dusting of toasted nuts for crunch. I once hit it with a shot of ouzo (Greek anise-flavored booze), and honestly, wow, what a grown-up twist.
“My cousin topped hers with spiced walnuts and a bit of dark honey — we fought over the last slice!”
Golden Greek Honey Pie (Melopita)
Mix, match, play — that’s the beauty of Melopita. It’s kinda impossible to mess it up.
If you loved this and want more versions or just need a little more sweet inspiration, you should look into this one: Greek Honey Ricotta Pie (Melopita) | Olive & Mango. And honestly, pie adventure lovers might also enjoy that mincemeat pie recipe delicious holiday dessert for when you need a change-up (trust me, one bite of Melopita, and you won’t look at regular pie the same). Let me know if you try it — and if you invent your twist, I wanna hear all about it!
Golden Greek Honey Pie (Melopita)
Print
Golden Greek Honey Pie (Melopita)
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A crustless Greek honey pie that combines the creamy textures of cheesecake and custard, flavored with rich honey and lemon zest.
Ingredients
- 1½ cups ricotta cheese (full fat)
- ½ cup Greek yogurt (plain, unsweetened)
- ½ cup honey (preferably wildflower or thyme)
- 2 large eggs
- Zest of 1 lemon
- A pinch of salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine ricotta, Greek yogurt, honey, eggs, lemon zest, and salt. Whisk until well combined.
- Pour the mixture into a greased pie pan or cake pan.
- Bake for 40-45 minutes, until the edges are golden and the center jiggles slightly.
- Remove from the oven and let it rest until warm or chill in the refrigerator before serving.
- Optional: Drizzle with more honey and top with cinnamon or chopped pistachios before serving.
Notes
Use high-quality honey for the best flavor. If ricotta is watery, drain it before mixing. This pie is crustless, but a phyllo crust can be added if desired.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 70mg