Description
Making melopita is like capturing the spirit of the Greek islands in a single dish. No complicated steps, no fuss—just honest, wholesome ingredients coming together in harmony.
Ingredients
Scale
- 500g fresh ricotta (or Greek myzithra cheese)
- 3 large eggs
- 100g sugar
- 120ml Greek honey (plus extra for drizzling)
- Zest of 1 lemon
- 1 tsp vanilla extract
- Ground cinnamon (for dusting, optional)
Instructions
- Prepare your oven and pan. Preheat your oven to 180°C (350°F). Lightly grease a 20–22 cm (8–9 inch) round baking dish or pie pan. This dish is traditionally baked without a crust, so make sure to grease well to avoid sticking.
- Mix the filling. In a large mixing bowl, combine the ricotta (or myzithra), eggs, sugar, honey, lemon zest, and vanilla. Use a hand whisk or electric mixer on low speed to blend everything until smooth and creamy. The batter will be light, slightly thick, and very fragrant.
- Bake the pie. Pour the mixture into the prepared baking dish and smooth out the top with a spatula. Bake for 45–50 minutes, or until the top is golden brown and the center is just set. A gentle wobble in the middle is fine—it will firm up as it cools.
- Cool and serve. Let the melopita cool completely before slicing. This allows the flavors to meld and the texture to set properly. Drizzle generously with additional honey just before serving, and if desired, dust lightly with ground cinnamon.
Notes
- Make sure to use fresh ricotta or Greek myzithra cheese for the best flavor.
- This pie can be enjoyed warm or chilled.
- Drizzle with extra honey before serving for added sweetness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg