Greek Honey Pie (Melopita): A Sifnos Island Specialty.

Deeply rooted in the culinary traditions of the island of Sifnos, Melopita is a testament to the elegance of Greek simplicity.¹ Unlike a heavy American cheesecake, this honey pie is crustless, light, and almost soufflé-like in texture.² It relies on the quality of three primary ingredients: fresh ricotta-style cheese (Mizithra traditionally), aromatic thyme honey, and farm-fresh eggs.³+2

I admire this recipe for its honest, unadorned nature. There are no complex crusts to roll or water baths to manage.⁴ It is a rustic, “one-bowl” dessert that transforms into a golden, custardy delight with a flavor profile that evokes the sun-drenched hills of the Cyclades. It is a reliable, time-honored recipe that serves as the perfect end to a Mediterranean meal.

Ingredients

The Base

1 lb (500g) Anthotyro or Ricotta Cheese: Well-drained.⁵ (Anthotyro is traditional, but a firm Ricotta works beautifully).⁶+1
1/2 Cup Greek Thyme Honey: Plus extra for drizzling.⁷
3 Large Eggs: Room temperature.
1/4 Cup Granulated Sugar.
1 Teaspoon Pure Vanilla Extract.⁸
1/2 Teaspoon Ground Cinnamon: For the batter, plus extra for dusting.⁹
2 Tablespoons All-Purpose Flour: Just enough to bind the moisture.
Zest of 1 Lemon: For a bright, citrusy lift.¹⁰

For the Pan

1 Tablespoon Unsalted Butter: For greasing.

Instructions

1. Prepare the Cheese

The secret to a smooth Melopita is the texture of the cheese. Place your ricotta or anthotyro in a fine-mesh sieve and let it drain for 30 minutes to remove excess moisture. Once drained, mash it with a fork or pass it through a sieve into a large bowl until it is creamy and lump-free.

2. Whisk the Batter

Add the honey, sugar, and vanilla extract to the cheese. Using a whisk or an electric mixer on low speed, blend until the honey is fully incorporated. Add the eggs one at a time, beating gently after each addition. Fold in the lemon zest, cinnamon, and flour until the batter is uniform.

3. Prepare the Pan

Preheat your oven to 350°F (180°C).¹¹ Grease a 9-inch round springform pan or a shallow ceramic tart dish generously with butter. If you want a more rustic look, you can dust the buttered pan with a little flour or cinnamon.

4. The Bake

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40 to 45 minutes. The pie is done when the edges are golden brown and pull away slightly from the sides of the pan, and the center is set but still has a very slight jiggle.

5. The Cooling Window

This pie is delicate when hot. Let it cool completely in the pan at room temperature. As it cools, the flavors of the honey and lemon will intensify, and the texture will firm up into a silky custard.

Flavor & Texture Notes

The primary sensation of Melopita is floral sweetness. Because the honey is baked into the cheese, it creates a fragrant, mellow flavor that isn’t as sharp as raw honey.

Texture-wise, it is creamy yet light, with a slightly grainy “bite” characteristic of traditional Greek cheeses. The lemon zest provides a citrusy backbone that prevents the pie from feeling overly rich, while the cinnamon adds a warm, earthy finish.

Tips & Variations

The Honey Quality: Since honey is the star, use the best quality you can find. A Greek thyme or wildflower honey will provide the most authentic, aromatic experience.
The Crust Option: While traditional Melopita is crustless, some modern versions use a base of crushed graham crackers or a thin layer of puff pastry.
Serving Contrast: Serve each slice with a dollop of Greek yogurt or a few fresh figs to balance the sweetness.

Storage & Make-Ahead

Refrigeration: This pie keeps exceptionally well. Store it in the refrigerator for up to 4 days. Many believe the flavor actually improves on the second day.
Serving Temperature: While it can be eaten cold, serving it at room temperature allows the honey’s aroma to be more pronounced.
Freezing: I do not recommend freezing this pie, as the delicate cheese and egg structure can become watery upon thawing.

FAQ

Can I use cottage cheese instead of ricotta?

It is not recommended. Cottage cheese has too much moisture and a completely different curd structure. If you cannot find Anthotyro, a high-quality, full-fat Ricotta is your best substitute.

Why did my pie crack on top?

Cracking usually happens if the oven is too hot or if the pie is overbaked. If a crack appears, don’t worry—a generous drizzle of honey and a dusting of cinnamon before serving will hide any imperfections beautifully.

Is this the same as a cheesecake?

In ingredients, perhaps, but in spirit, no. It is much lighter, less dense, and focuses on the floral notes of honey rather than the tanginess of cream cheese.

Conclusion

Greek Honey Pie is a masterclass in how a few humble ingredients can create a dessert of profound character. By honoring the traditions of Sifnos and using high-quality honey and cheese, you produce a dish that is both rustic and sophisticated. It is a foolproof recipe that captures the essence of the Greek islands in every sweet, custardy bite.