Melopita (Greek Honey Pie with Ricotta Cheese)

Jump to recipe

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.

Happy Baking!

Are you looking for more sweet Greek treats? Check out my recipes for Koulourakia, Kourabiedes, and Melomakarona!


Join the Conversation

  1. A question. Could one cut back on the honey and/or sugar for a less sweet Melopita? Or did you not find it particularly sweet?

    1. Christina Xenos Author says:

      Hi Linda, To make it less sweet, you could omit drizzling honey over the top. Otherwise, I didn’t find the pie itself to be overly sweet.

  2. Jennifer Giantvalley says:

    Hi there!
    I was thinking it would be nice with a small dusting of cornmeal on the bottom, or am I way off? I have one in my oven right now (sans cornmeal) and am super excited!
    Thanks for the recipe!

    1. Christina Xenos Author says:

      Hi Jennifer,
      I think that’s such a great idea. There are variations that also used broken up biscuits/cookies in the bottom too. I hope you like the recipe. It’s one of my favorite from my visit to Sifnos.

      1. Jennifer Giantvalley says:

        It turned out beautifully! This will be a staple dessert here now! Thanks again!

        1. Christina Xenos Author says:

          So happy to hear it!

  3. Can this be made in advance?

    1. Christina Xenos Author says:

      Hi Amy,
      Yes! You can definitely make this in advance. Just store it in the refrigerator, and garnish it right before you’re ready to serve.

Leave a Reply

Your email address will not be published.

Sweet Greek Personal Chef Services © Copyright 2021. All rights reserved.