Greek Honey Cheese Pie

If you love cheesecake but are intimidated to make it at home, you have to try Melopita, the honey and cheese pie from the Greek island of Sifnos. This traditional Greek recipe is essentially a crustless cheesecake, without the fuss—no water bath, fancy equipment, or stand mixer required. The simple combination of creamy cheese and sweet honey creates a dessert that's simultaneously rustic and elegant, with a texture that falls somewhere between custard and traditional cheesecake. One bite of this silky, golden-topped treat will transport you straight to a sun-drenched Greek taverna overlooking the Aegean Sea.

Melopita is a delightful regional specialty of Sifnos, one of the Cyclades islands. The name comes from 'meli,' meaning honey, and 'pita,' meaning pie. Despite the name, it's more like a crustless cheesecake. Traditionally, it's made with anthotyro or myzithra cheese, but ricotta works beautifully. The first time I made this dessert, I was amazed by how something so simple could taste so complex. The honey caramelizes slightly during baking, creating delicate notes of caramel that perfectly complement the subtle tanginess of the cheese.

Magnificent Ingredients

• Ricotta cheese: Provides a creamy base with a light texture.
• Honey: Acts as the primary sweetener, adding floral depth of flavor.
• Eggs: Help bind the ingredients and create a smooth custard.
• Corn flour (cornstarch): Thickens the batter while keeping it silky.
• Vanilla extract: Enhances the overall taste with warmth.
• Cinnamon: A finishing touch that complements the honey.

Baking Instructions

Prepare your equipment:

Preheat oven to 350°F (175°C) and lightly grease a 9-inch baking pan.

Combine wet ingredients:

Mix ricotta, honey, eggs, and vanilla in a bowl until just combined.

Incorporate dry ingredient:

Sift corn flour over wet mixture and whisk until smooth.

Fill your pan:

Pour batter into the prepared pan and smooth the top.

Bake to perfection:

Bake for 45-50 minutes until golden brown and just set.

Begin cooling process:

Let cool in the pan for 5 minutes to prevent shrinking.

Complete cooling:

Remove from pan if using a springform, otherwise cool completely.

Add finishing touches:

Drizzle with warm honey and dust with cinnamon before serving.

Serve appropriately:

Cut into wedges and serve at room temperature or slightly chilled.

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My grandmother taught me to make melopita during a summer visit to her village when I was twelve years old. She insisted that the quality of the honey made all the difference, walking me to her neighbor's home to select a jar of fresh thyme honey from their family's beehives. The rich amber color and distinctive aroma of that honey transformed a simple cheese pie into something truly remarkable. Twenty years later, I still source the best local honey I can find whenever I make this recipe.

Serving Suggestions

Serve at room temperature with warm honey and cinnamon. Pair with fresh berries, whipped cream, or Greek cookies for an authentic experience.

Wonderful Variations

Add citrus zest for brightness, almond extract for nuttiness, or top with wine-poached pears for an elegant twist.

Keeping It Fresh

Store covered in the refrigerator for up to four days. Let come to room temperature before serving for best texture. Freeze slices for up to a month.

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The beauty of melopita lies in its simplicity and authenticity. This humble dessert represents the Greek cooking philosophy perfectly, revealing how a few quality ingredients, treated with respect, can create something truly extraordinary. When I serve this at dinner parties, guests often ask for the complicated recipe, expecting a long list of specialty ingredients. Their surprise when learning how simple it is speaks to the magic that happens when tradition, technique, and quality ingredients come together. Whether you're exploring Greek cuisine for the first time or looking to reconnect with Mediterranean flavors, this honey and cheese pie offers a taste of Cycladic sunshine in every bite.

Frequently Asked Questions

→ Can I use cottage cheese instead of ricotta for Melopita?

While traditional Melopita uses fresh ricotta, you can substitute with well-drained cottage cheese in a pinch. Blend the cottage cheese first to achieve a smoother texture similar to ricotta. The flavor will be slightly different but still delicious. For the most authentic taste, fresh ricotta is recommended as it provides the signature creamy texture and mild flavor that defines this Greek dessert.

→ Why did my Melopita crack on top?

Cracks typically form when a cheesecake-type dessert cools too quickly. To prevent this, turn off the oven when the Melopita is done baking, crack the door open slightly, and let it cool gradually for about 30 minutes before removing it completely. Don't worry too much about small cracks though - they'll be covered with honey and cinnamon topping anyway!

→ How do I know when my Melopita is fully baked?

A properly baked Melopita will have a golden brown top and should be mostly set, with just a slight wobble in the very center when you gently shake the pan. If you insert a toothpick about an inch from the edge, it should come out clean. The pie will continue to set as it cools, so it's better to slightly underbake than overbake, which can make it dry.

→ Can I make Melopita ahead of time?

Absolutely! Melopita actually tastes better after the flavors have had time to meld. You can make it up to two days ahead and store in the refrigerator, covered. Just wait to add the final honey drizzle and cinnamon until shortly before serving. Let it come to room temperature for about 30 minutes before serving for the best texture and flavor.

→ What other toppings work well with Melopita?

While the traditional honey and cinnamon topping is classic, Melopita also pairs beautifully with fresh seasonal fruits like figs, berries, or poached pears. Some people enjoy adding chopped pistachios or walnuts for crunch. You could also serve it with a spoonful of Greek yogurt on the side for a tangy contrast to the sweetness of the honey.

→ Is Melopita gluten-free?

Yes, this dessert is naturally gluten-free as it contains no wheat flour or graham cracker crust like traditional cheesecakes. Just double-check that your cornstarch is processed in a gluten-free facility if you have celiac disease or severe gluten sensitivity. This makes Melopita a perfect dessert option for those who need to avoid gluten but still want to enjoy a traditional Greek sweet.