This creamy Greek Honey Pie has the most delicate ricotta filling tucked into a buttery, flaky crust, with just enough honey to make every bite feel like a warm hug. I first tasted melopita at a small bakery in my neighborhood, and I've been making it at home ever since. It's surprisingly simple to put together, and the flavor reminds me of lazy Sunday afternoons with good coffee and even better company.
If you love easy, comforting desserts like my Cheese Heart Danishes or Apple Cheesecake Buns, you're going to fall hard for this one.
Why This Greek Honey Pie Works
This Greek honey pie recipe keeps things simple and authentic. The crust comes together in a food processor, so there's no fussy pastry work. The filling is just ricotta, eggs, honey, and a little lemon zest, which means you probably have most of the ingredients already. It bakes up golden and tender, and the honey drizzle at the end makes it feel extra special. It's the kind of dessert that looks impressive but doesn't stress you out in the kitchen.
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Greek Honey Pie Ingredients
These are the simple ingredients that make this Greek Honey Pie so delicious.
See Recipe Card Below This Post For Ingredient Quantities
For the Crust:
- Flour: All-purpose flour forms the base of the crust and gives it structure. It bakes up tender and buttery.
- Salt: A little salt balances the sweetness and enhances the overall flavor of the crust.
- Sugar: Just a teaspoon adds a hint of sweetness to the pastry.
- Butter: Cold, cubed butter creates those flaky layers in the crust. Make sure it's chilled for the best texture.
For the Filling:
- Ricotta: The star of the filling. Drain it well so the pie doesn't get watery. It makes the filling creamy and light.
- Milk: Adds a little extra moisture and helps the filling blend smoothly.
- Eggs: Room temperature eggs bind everything together and give the filling structure.
- Honey: This is what makes it a true Greek honey dessert. Use good-quality honey for the best flavor, and keep extra on hand for drizzling.
- Lemon zest: Just the yellow part of the peel adds a bright, fresh note that cuts through the sweetness.
- Sugar: A little extra sweetness to balance the ricotta.
- Salt: A pinch enhances all the flavors.
- Ground cinnamon: Dusted on top before serving, it adds warmth and a classic Greek touch.
How to Make Greek Honey Pie
Here's everything you need to know, step by step.
Make the Melopita Crust:
- Combine dry ingredients: Add the flour, salt, and sugar to a food processor and pulse a few times to mix. You can also do this by hand in a bowl if you don't have a processor.
- Add cold butter: Drop in the chilled, cubed butter and pulse until the mixture looks like coarse sand or small clumps. You want little bits of butter throughout.
- Form the dough: Add 1 to 2 tablespoons of cold water and pulse until the dough starts to come together. It should hold when you press it, but it won't form a smooth ball yet.
- Chill the dough: Shape the dough into a flat disc, wrap it in plastic, and refrigerate for at least 30 minutes. This helps the butter firm up and makes the crust easier to roll.
Prepare the Greek Honey Pie Filling:
- Mix the filling: In a medium bowl, combine the drained ricotta, eggs, sugar, honey, milk, lemon zest, and a pinch of salt. Stir until everything is smooth and creamy.
- Preheat the oven: Set your oven to 180°C (350°F) so it's ready when you need it.
- Roll out the dough: Take the chilled dough out of the fridge and roll it out on a lightly floured surface until it's big enough to fit a 7-inch pie pan. If you're using an 8-inch pan, the pie will be a little thinner.
- Fit the crust: Carefully place the rolled dough into the pie pan and press it gently into the bottom and sides. Trim off any extra dough hanging over the edges.
- Add the filling: Pour the ricotta mixture into the crust and smooth the top with an angled spatula.
- Bake the pie: Place the pie on the lower rack of the oven and bake for 45 to 50 minutes, or until the top is golden brown and the filling looks set.
- Cool and serve: Let the pie cool for a bit, then sprinkle the top with cinnamon and drizzle with extra honey before slicing.
Substitutions and Variations
Ricotta: If you can't find ricotta, you can use well-drained cottage cheese or even Greek yogurt, though the texture will be a bit different.
Honey: Swap in maple syrup or agave if you need to, but traditional honey really is best for this authentic Greek honey pie.
Lemon zest: Orange zest works beautifully if you want a different citrus note.
Crust: If you're short on time, use a store-bought pie crust. It's not traditional, but it'll still taste great.
Equipment For Greek Honey Pie
Here's what makes this Greek Honey Pie easier:
- Digital weighing scale for accurate measurements
- Pyrex measuring cups for liquids
- Measuring spoons for smaller ingredients
- Mixing bowls for the filling
- Hand mixer to blend the filling smoothly
- Food processor for the crust (or a pastry cutter if you prefer)
- 7-inch pie pan (or 8-inch for a thinner pie)
- Angled spatula for smoothing the filling
Storage Tips
Store leftover Greek Honey Pie covered in the fridge for up to 4 days. The crust might soften a bit, but it still tastes delicious. You can also freeze slices wrapped tightly in plastic wrap for up to 2 months. Thaw in the fridge overnight and bring to room temperature before serving.
Serving Suggestions
This Greek Honey Pie is beautiful on its own, but here are a few ways to serve it:
- With a hot cup of Greek coffee or black tea
- Alongside fresh berries for a little tartness
- Drizzled with even more honey and a sprinkle of chopped pistachios
- With a dollop of whipped cream or Greek yogurt on the side
Expert Tips
Drain the ricotta well. If the ricotta is too wet, the filling can turn out watery. Let it sit in a fine-mesh strainer for 15 minutes before using.
Chill the dough. Don't skip this step. Cold dough is easier to roll and creates a flakier crust.
Use room temperature eggs. They blend into the filling more smoothly and help everything bake evenly.
Don't overbake. The pie is done when the edges are golden and the center still has a slight jiggle. It will firm up as it cools.
Drizzle honey while warm. The Greek Honey Pie absorbs the honey better when it's still a little warm from the oven.
FAQ
What is honey pie in Greek?
Honey pie in Greek is called "melopita." The word comes from "meli," which means honey, and "pita," which means pie. It's a traditional dessert, especially popular on the island of Sifnos, and it's loved for its simple, sweet flavor.
What is a traditional Greek honey cake called?
A traditional Greek honey cake is often called "melopita" when it's a pie, but there's also "revani," a semolina cake soaked in honey syrup. Both are delicious, but melopita has a creamier, lighter filling. My mom always says revani is for celebrations, but melopita is for cozy afternoons.
What is a Greek honey pastry called?
Greek honey pastries include baklava, melomakarona (honey cookies), and melopita. Each one has honey as a key ingredient, but melopita stands out because of its soft ricotta filling and buttery crust. If you love honey desserts, try my Caramel Apple Bark for another sweet treat.
What is Greek honey made of?
Greek honey is made by bees that collect nectar from wildflowers, thyme, pine trees, and other plants that grow in Greece's hills and mountains. Thyme honey is especially famous and has a rich, aromatic flavor that's perfect for drizzling over desserts like this one.
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Greek Honey Pie
Ingredients
Method
- In a food processor, combine chilled butter, flour, sugar, and salt. Add 1 to 2 tablespoons of cold water and pulse until clumps form and the texture resembles sand.
- Form the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes.
- In a medium bowl, combine the drained ricotta, eggs, sugar, honey, milk, lemon zest, and salt. Mix until smooth and creamy.
- Preheat the oven to 180°C (350°F).
- Remove the dough from the fridge. On a flat surface, roll the dough to fit a 7-inch pie pan. Place the dough into the pan, trimming any excess hanging over the sides.
- Pour the ricotta filling into the crust and smooth the top using an angled spatula.
- Bake in the lower part of the oven for 45 to 50 minutes, or until the top turns golden.
- Remove from the oven, dust with ground cinnamon, and allow the pie to cool. Once cooled, drizzle with honey before serving.
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