Melopita (Greek Honey Pie with Ricotta Cheese)
Honey and cheese is almost all you need for a delicious Melopita — Greek Honey Pie.
Melopita is a traditional honey pie/cake from the island of Sifnos in the Southern Aegean. The base of it is anthotyro cheese (you can use ricotta) which you mix up with aromatic honey and eggs. Once you pull it out of the oven you can spread more honey on top and dust it with cinnamon. I was going to make an apple compote to go with it, but the pie is already sweet enough and does need much to accompany it, especially if you garnish it with tangy pomegranate seeds like the photo. I’ve been making this recipe a lot lately. I’m also making it for one of my Los Angeles personal chef clients for their Rosh Hashanah dinner.
Melopita recipe origins
The first time I made Melopita was on Narlis Farm in Sifnos this summer. For that recipe, George the other of the farm, who taught the class made fresh cheese from goats’ milk. We even got to meet the goats that day. My recipe is based on what we made. It’s just too bad I don’t have fresh goat’s milk on hand to make my own cheese!
Indicators that the Melopita is done
As you embark on making the Melopita, you’ll find it’s a super easy recipe to make. Basically, mix everything together, turn it out into the baking pan, and bake. Just make sure that the pie gets brown all over and is set in the middle. Everybody’s oven is different so it’s hard to estimate exact times. This is definitely a time to use your senses. You will smell it and notice the color.