Melopita (Greek Honey Pie)

December 6, 2020

Melopita (Greek Honey Pie)

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Melopita (Greek Honey Pie)

Part custard, part cheesecake, this Greek-inspired dessert is a traditional, sweet dish from the island of Sifnos in the Southern Aegean. It’s nothing short of fantastic! Reminiscent of the traditional Greek dessert flavors of orange, nutmeg, cinnamon and honey, melopita is typically enjoyed for dessert — but I’m here to tell you that it’s simply divine for breakfast with my morning coffee! I absolutely love these warming flavors all winter long, making this a go-to for the holiday season and beyond.

Homemade melopita baked in a pretty, ceramic pie dish makes a lovely holiday gift idea for a friend, loved one or neighbor. Unlike any other year, the 2020 holiday season needs all the comfort we can muster, and nothing is more comforting that bringing someone a treat that you made with love.

Cook’s tips:

  • Traditionally this dish is made with a soft Greek cheese called mizithra, but ricotta can be substituted since it’s much easier to find.
  • I used a clover honey, but if you can find Greek honey, by all means, use that!

Serving suggestions:

  • Top with fresh fruit or fruit compote and fresh whipped cream
  • If you can find Italian amarena or morello cherries in syrup, that would also be delicious!
  • Drizzle additional honey on top and sprinkle with sesame seeds
  • Or simply dust with confectioner’s sugar or cinnamon

 

greek honey pie

 

Greek honey pie

 

Greek honey pie

 

Melopita (Greek Honey Pie)

December 6, 2020
: 8
: Easy

By:

Ingredients
  • 2 large eggs at room temperature
  • 3-4 Tbsp. sugar
  • 3 Tbsp. gluten free flour
  • Quarter cup of honey
  • Juice of half a lemon
  • 1 Tbsp. brandy
  • 2 cups whole milk ricotta cheese
  • Freshly grated nutmeg
  • 1/2 tsp. cinnamon
  • Zest of half an orange
  • For the topping:
  • 1 Tbsp. sugar plus 1/2 tsp. cinnamon
Directions
  • Step 1 Preheat oven to 350 degrees.
  • Step 2 Butter a 10-inch ceramic pie dish.
  • Step 3 In a large bowl, beat the eggs and and sugar until creamy and thick.
  • Step 4 Beat in the flour, then add the honey, brandy, nutmeg, cinnamon and orange zest.
  • Step 5 Add in the ricotta cheese and whisk well until smooth. Scrape into the pie dish.
  • Step 6 Bake until nice and golden, about 40 minutes. The edges should begin to pull away from the sides of the dish and the center should be mostly set but still slightly jiggly. Allow to cool to room temperature before serving. As it cools, the center will continue to firm up.
  • Step 7 Cover and keep refrigerated. This pie is best made the day before serving so it sets up fully. Before serving, sprinkle with sugar and dust with additional cinnamon.

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