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Melopita Greek Honey Pie

Melopita Greek Honey Pie: A Silky Sweet Slice of Greece

Experience the delight of Melopita Greek Honey Pie, a silky dessert made with honey, ricotta, and cinnamon.
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Prep Time 30 minutes
Cook Time 45 minutes
Chilling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Greek
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Gluten-Free Flour or All-Purpose Flour Use certified gluten-free flour for a gluten-free option.
  • 1/2 tsp Salt Enhances flavor and balances sweetness in the crust.
  • 3 tbsp Sugar Sweetens and gives structure; adjust to your liking.
  • 1/2 cup Unsalted Butter (cold and cubed) Keeps the crust flaky; ensure it's cold.
  • 1 tbsp Vinegar Tenderizes the crust; white or apple cider works well.
  • Water Ice Water Add as needed until the dough combines.
For the Filling
  • 3 Large Eggs Room temperature for better mixing.
  • 1/2 cup Honey Preferably wild blossom or floral.
  • 1 tsp Ground Cinnamon Adjust according to your taste.
  • 2 tbsp Cornstarch Stabilizes the filling.
  • 1/4 tsp Salt for Filling Enhances flavors.
  • 2 tbsp Fresh Lemon Juice Add brightness; vinegar can be a substitute.
  • 1 tsp Vanilla Extract Pure extract is recommended.
  • 2 cups Ricotta Cheese or Myzithra Well-drained for best texture.
For Garnish
  • Extra honey To drizzle on top.
  • Cinnamon To sprinkle on top.

Equipment

  • Mixing Bowl
  • Food processor
  • Pie Dish
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Gather your ingredients and equipment.
  2. In a food processor, combine flour, salt, and sugar. Add cold butter and pulse to resemble coarse crumbs. Drizzle in vinegar and ice water, pulsing until dough comes together.
  3. Form the dough into two discs, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
  4. Roll out one chilled dough disc into a 12-inch circle. Place into a 9-inch pie dish and prick the bottom with a fork. Refrigerate for 15 minutes.
  5. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes at 400°F (200°C). Remove weights and cool slightly.
  6. Whisk together eggs and honey in a large bowl until fluffy. Incorporate cinnamon, cornstarch, salt, lemon juice, and vanilla extract until smooth.
  7. Gently fold in well-drained ricotta until fully incorporated.
  8. Pour the filling into the prepared crust and spread evenly. Lower the oven temperature to 350°F (175°C) and bake for 25-35 minutes.
  9. Cool the pie on a wire rack for 1-2 hours. Chill briefly in the refrigerator if desired.
  10. Drizzle with honey and sprinkle cinnamon before serving. Slice into wedges and enjoy.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 30gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

Use high-quality honey and fresh ricotta for the best flavor. Allow the pie to cool thoroughly for clean cuts.

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