Golden Greek Honey Pie (Melopita)

A sun-kissed Greek dessert, Melopita is a simple yet elegant honey-sweetened cheesecake featuring creamy cheese and aromatic citrus—perfect for a light dessert or afternoon treat.

Why You’ll Love This Recipe

I adore how effortlessly Melopita combines creamy cheese and honey with a hint of citrus for a sweet, tangy flavor that isn’t overly heavy. It’s quick to whip up, beautifully golden, and unmistakably Mediterranean—ideal when I want something special without elaborate fuss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Greek mizithra or ricotta cheese

• Eggs

• Honey (preferably Greek thyme honey)

• Granulated sugar

• Semolina or fine breadcrumbs

• Unsalted butter, melted

• Fresh lemon zest

• Vanilla extract

• Ground cinnamon (optional, for dusting)

directions

1. I preheat the oven and lightly grease a round baking pan (springform or pie dish).

2. In a mixing bowl, I whisk together the cheese, eggs, honey, sugar, semolina (or breadcrumbs), melted butter, lemon zest, and vanilla until smooth and well combined.

3. I pour the batter into the prepared pan, smoothing the top with a spatula.

4. I bake until the top turns golden and the center is just set—edges may puff slightly.

5. I let the pie cool to room temperature, then dust lightly with cinnamon (if using), slice, and serve.

Servings and timing

This recipe yields one 9-inch pie, serving 8 slices. Prep takes about 10 minutes, baking around 35–40 minutes, plus cooling time of 20 minutes—roughly an hour total from start to finish.

Variations

• Orange twist: I swap lemon zest for orange zest for a different citrus aroma.

• Nutty crunch: I mix chopped walnuts or pistachios into the batter or sprinkle them on top before baking.

• Herbal note: I stir in a teaspoon of orange blossom or rose water for a fragrant Greek accent.

• Gluten-free version: I use gluten-free breadcrumbs or omit semolina entirely.

storage/reheating

I store leftovers covered in the fridge for up to 4 days—its flavor mellows beautifully overnight. I prefer serving it chilled or at room temperature; no reheating is needed since its texture is best when cool.

FAQs

How is Melopita different from regular cheesecake?

I use traditional Greek cheese like mizithra or soft ricotta, and sweeten it with honey instead of making a heavy cream-based filling—resulting in a lighter, tangier pie.

Can I substitute the cheese?

Yes—I use ricotta in place of mizithra when unavailable. For a slightly richer pie, I sometimes blend ricotta with mascarpone.

Why is semolina used?

Semolina (or fine breadcrumbs) helps absorb moisture and gives the pie structure. If I skip it, the texture can be softer and may require longer baking.

Is it possible to make mini pies or bars?

Absolutely—I bake in muffin tins or a square pan to create smaller portions; reduce bake time by a few minutes accordingly.

Can I freeze this honey pie?

Yes—I wrap individual slices tightly and freeze for up to 2 months. I thaw them in the fridge before serving.

Conclusion

I find Golden Greek Honey Pie (Melopita) to be a divine blend of creamy texture, honeyed sweetness, and citrus brightness. It’s straightforward to prepare yet delightfully elegant—a lovely finish to any meal or a soothing afternoon snack. Let me know if you’d like pairing suggestions or tips for adapting it to your taste!

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