Description
A crustless Greek honey pie that combines the creamy textures of cheesecake and custard, flavored with rich honey and lemon zest.
Ingredients
Scale
- 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