If sunshine could be baked into a pie, it would taste like Melopita. This sweet and simple dessert comes from the island of Sifnos, where it’s often made for Easter and summer festivals. The word itself is a mix of meli (honey) and pita (pie). It’s light, not too sweet, and so easy to make. Think of it as Greece’s answer to cheesecake — but softer, simpler, and scented with honey and cinnamon.
In my family, Melopita is one of those desserts that disappears fast. We’ll cut a slice while it’s still warm from the oven, drizzle it with more honey, and promise “just one bite” — but somehow half the pie is gone before you know it. It’s rustic, comforting, and honestly one of the easiest Greek desserts you can make.
Why You’ll Love This Recipe
This recipe is short and sweet — literally. You don’t need fancy steps or special equipment. Mix, bake, and enjoy. The filling comes together in minutes, and the oven does the rest.
The texture is creamy like cheesecake, but lighter. The honey gives it a natural sweetness and floral aroma, while cinnamon on top adds warmth. You can serve it warm, room temperature, or chilled straight from the fridge. However you enjoy it, Melopita always feels a little special.
Key Ingredients & Easy Swaps
Honey: The star ingredient. Use good Greek honey if you can, but any flavorful honey will work.
Cheese: Traditionally made with anthotyro or mizithra, but ricotta or farmer’s cheese works great too. If you’re using ricotta, drain it first so the pie isn’t watery.
Eggs: Help set the filling and give it structure.
Sugar: Just a little, since honey provides most of the sweetness.
Flour: A small amount binds the filling together.
Cinnamon: Sprinkled on top for the classic finishing touch.
Optional Swaps: Add lemon zest for brightness, or vanilla for a gentle flavor boost.
Step-by-Step: How to Make Melopita
1. Drain the Cheese (If Needed)
If using ricotta, place it in a sieve or cheesecloth and let it drain for 1–2 hours. This keeps your pie from turning out watery. Skip this step if using anthotyro or mizithra.
2. Mix the Filling
In a big bowl, whisk together drained cheese, honey, sugar, and eggs until smooth. Add flour and stir until just combined. The batter should look thick but pourable. Taste a little — if you want it sweeter, add another spoonful of sugar.
3. Bake
Butter a 9-inch pie dish or springform pan. Pour in the batter and smooth the top. Bake at 350°F (175°C) for 40–45 minutes. The pie is ready when the edges are golden and the center is set but still has a gentle wobble.
4. Cool and Serve
Let the pie cool for about 15 minutes. Sprinkle cinnamon on top and drizzle with honey before serving. Enjoy warm, at room temperature, or chilled.
Personal Tips
- Don’t overbake — the pie should stay soft and creamy in the middle.
- Use the best honey you can get your hands on; it’s the flavor you’ll taste most.
- If you like a stronger flavor, add lemon zest or vanilla extract to the filling.
- For a festive touch, serve with fresh fruit or a dollop of Greek yogurt.
Variations
Lemon Melopita: Add zest of one lemon for brightness.
Nutty Version: Sprinkle walnuts or almonds on top before baking.
Vanilla Twist: Add 1 tsp vanilla extract to the filling.
Mini Pies: Make individual portions in ramekins — perfect for parties.
Serving Suggestions
Serve Melopita with a dusting of cinnamon and extra honey on top. It’s lovely with Greek coffee, black tea, or even a glass of dessert wine. For holidays, serve it alongside Kourabiedes and Melomakarona for the ultimate Greek dessert platter.
Storage Advice
Keep Melopita covered in the fridge for up to 3–4 days. It actually tastes better the next day after the flavors settle. You can also freeze slices (without honey drizzle) for up to a month. Thaw in the fridge overnight and warm slightly before serving.
FAQ – Melopita
Can I make it ahead?
Yes! It keeps well and is delicious the next day.
What if I don’t have Greek cheese?
Use ricotta or farmer’s cheese, but drain it first.
Can I skip the sugar?
Yes. Honey gives enough sweetness on its own if you prefer.
Is it like cheesecake?
Sort of — it’s creamy, but lighter and less rich.
Troubleshooting
Watery Pie: The cheese wasn’t drained long enough. Make sure to not skip this step!
Dry Pie: It was overbaked — take it out when the center is just set and still a little wobbly. Than fully cool it to harden in the middle!
Not Sweet Enough: Taste the batter before baking and add more sugar if needed. You can also add some more honey to sweeten it.
Print
Melopita: Greek Honey Pie Recipe
- Total Time: 55–60 minutes
- Yield: 8 servings 1x
Description
Melopita is a traditional Greek honey pie from the island of Sifnos, made with cheese, honey, and a sprinkle of cinnamon.
Ingredients
- 2 cups (480g) ricotta or anthotyro cheese (drain if using ricotta)
- 1/2 cup (120ml) honey (plus more for serving)
- 1/4 cup (50g) sugar (taste and adjust)
- 3 large eggs
- 3 tbsp all-purpose flour
- 1 tsp cinnamon (for dusting)
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease a 9-inch pie dish or springform pan.
- Drain Cheese (if needed): If using ricotta, drain in a sieve or cheesecloth for 1–2 hours.
- Make Filling: In a large bowl, whisk drained cheese, honey, sugar, and eggs until smooth. Add flour and mix until just combined. Taste and adjust sweetness if needed.
- Bake: Pour batter into the pan. Bake 40–45 minutes until edges are golden and center is just set with a slight wobble.
- Cool & Finish: Let cool 15 minutes. Dust with cinnamon and drizzle with honey before serving.
Notes
- Don’t overbake — the center should stay moist.
- Use good-quality honey for the best flavor.
- Serve warm, room temperature, or chilled with fruit or yogurt.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Category: Dessert
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Fat: 10g
- Carbohydrates: 30g
- Protein: 10g
Nutrition information
This website gives estimated nutritional information, which might change depending on the ingredients used.
Hi, please check the results of the conversion between US-M (ricotta) ; needs to be corrected I think…
Thank you for your great recipes!
Hi! 😊 Thank you so much for letting me know, and thank you for the kind words!
I’ll double-check the US–Metric conversion for the ricotta and correct it if needed. I really appreciate you pointing it out—it helps me improve the recipes for everyone.
Thanks again, and happy baking! 💛
I made your Melopita. The taste was good but it did not rise more then half inch . Where did I go wrong ? I used a 9 inch spring form pan .
Hi! Nothing necessarily went wrong. 😊 Melopita is not meant to rise much like a cake. It’s more similar to a crustless cheesecake, so a height of around 1–1½ inches is normal in a 9-inch springform pan.
If yours was only about ½ inch tall, a few possible reasons are:
* The ricotta may have been over-drained or a bit dry.
* The eggs were small rather than large.
* The batter was spread in a larger pan than intended.
* The pie may have deflated slightly as it cooled (which is normal).
For a taller Melopita next time, you can use an 8-inch pan or increase the recipe by 50%. I’m glad to hear the flavor turned out well!