Greek Honey Pie (Melopita) Recipe
Melopita is a traditional Greek honey pie characterized by its delicate ricotta cheese filling sweetened with honey, gently perfumed with lemon zest, and encased in a tender, buttery crust. This recipe guides you through making a flaky crust and a creamy, smooth filling that bakes to golden perfection. Served with a dusting of cinnamon and a drizzle of honey, it’s a perfect dessert to enjoy any time of the year.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
For the Pie Crust
- 120 grams flour (about 3/4 cup)
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 80 grams butter (about 1/3 cup), cubed and chilled
- 1 to 2 tablespoons cold water
For the Filling
- 350 grams ricotta (12.40 ounces or about 1 heaping cup & 1/3 cup), drained
- 2 medium eggs, room temperature
- 4 tablespoons honey (plus more for serving)
- 2 tablespoons sugar
- 2 tablespoons milk
- 1 tablespoon lemon zest, grated (only the yellow part)
- Pinch salt
- Ground cinnamon, for dusting and serving
Instructions
- Make Melopita Crust: Combine the chilled, cubed butter with flour, sugar, and salt in a food processor or bowl. Pulse or mix with a fork until the mixture forms clumps with a sand-like texture. Add 1 to 2 tablespoons of cold water gradually to help bring the dough together.
- Form Dough Disc: Gather the dough into a disc shape, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Prepare the Filling: In a medium bowl, combine the drained ricotta, eggs, sugar, honey, milk, lemon zest, and a pinch of salt. Mix thoroughly until the filling is smooth and well blended.
- Preheat Oven: Preheat your oven to 180°C (350°F) to get it ready for baking.
- Roll Out the Dough: Remove the chilled dough from the refrigerator and unwrap it. On a lightly floured surface, use a rolling pin to roll the dough to fit a 7-inch pie pan.
- Line Pie Pan: Transfer the rolled dough to the pie pan and trim off any excess dough along the edges to create a neat crust.
- Add Filling: Pour the prepared ricotta and honey filling into the crust-lined pie pan. Use an angled spatula to spread and smooth the top evenly.
- Bake the Pie: Place the pie in the lower part of the oven and bake for 45 to 50 minutes, or until the pie turns a beautiful golden color.
- Cool and Serve: Remove the pie from the oven and set it aside to cool. Dust the top with ground cinnamon and drizzle extra honey over it just before serving for added sweetness and flavor.
Notes
- Ensure the ricotta is well drained to avoid a runny filling.
- Chilling the dough is crucial for a flaky crust and easier handling during rolling.
- Use only the yellow part of the lemon zest to avoid bitterness from the white pith.
- This pie is best enjoyed at room temperature or slightly warm.
- Store leftovers covered in the refrigerator for up to 3 days.
Find it online: https://yumntasty.com/greek-honey-pie-melopita-recipe/
