If you adore desserts that balance lightness and natural sweetness with a hint of citrus, then you are in for a treat with this Crustless Greek Honey and Cheese Pie (Melopita) Recipe. Originating from the beautiful island of Sifnos, Melopita is a delicate, custard-like pie made without a crust, featuring fresh cheese and luscious Greek honey. It offers a unique experience that is less sweet and dense than traditional cheesecakes, making it a charming way to end any meal or enjoy as a special snack.
Ingredients You’ll Need
This Crustless Greek Honey and Cheese Pie (Melopita) Recipe brings together a handful of simple and wholesome ingredients that each play an essential role in creating its smooth, fragrant, and golden character. From the creamy texture of the fresh cheese to the floral sweetness of Greek honey, every element shines through.
- 2 cups (450g) whole milk ricotta cheese: Provides the creamy, smooth base of the pie, mimicking traditional Greek mizithra cheese.
- 2 large eggs: Help set the custard-like filling while adding richness.
- â…“ cup (110g) good-quality Greek honey: Adds natural sweetness and a floral note that defines the dessert.
- 1 teaspoon vanilla extract: Infuses warmth and depth to the flavor profile.
- Zest of 1 lemon (or orange): Brightens the pie with a fresh, citrusy aroma.
- 1 tablespoon all-purpose flour (optional): Gives a slightly firmer texture if you prefer your pie less delicate.
- Pinch of salt: Balances the sweetness and enhances overall flavor.
- Ground cinnamon (for topping): Adds a cozy and subtle spice when sprinkled on top.
How to Make Crustless Greek Honey and Cheese Pie (Melopita) Recipe
Step 1: Preparing Your Baking Dish and Oven
Begin by preheating your oven to 350°F (175°C). This ensures your pie cooks evenly from the moment it goes in. Lightly grease an 8-inch round baking dish or pie plate to prevent sticking while allowing the edges of your Melopita to gently caramelize.
Step 2: Whisking the Ricotta and Eggs
In a large bowl, whisk the ricotta cheese until it’s wonderfully smooth and free of lumps. This step is key to achieving that creamy custard texture. Then, add the eggs and whisk them in thoroughly, folding air into the mixture to help it set beautifully in the oven.
Step 3: Adding Honey, Vanilla, Citrus, and Flour
Stir in the golden Greek honey, vanilla extract, and the zest of your lemon or orange. These ingredients brighten and sweeten the pie naturally. If you prefer a slightly firmer set, gently mix in the tablespoon of flour, then add a pinch of salt to bring all the flavors together.
Step 4: Baking the Melopita
Pour the creamy mixture into your prepared baking dish and smooth the top with a spatula. Bake the pie for 35 to 40 minutes until it is lightly golden and set around the edges but still gently jiggles in the center—this softness will firm up as it cools.
Step 5: Cooling and Finishing Touches
Allow your Crustless Greek Honey and Cheese Pie (Melopita) Recipe to cool completely on a wire rack. Cooling is crucial as it helps the pie develop its signature custard-like firmness. When ready to serve, drizzle with a little extra honey and lightly sprinkle ground cinnamon for that perfect aromatic finish.
How to Serve Crustless Greek Honey and Cheese Pie (Melopita) Recipe
Garnishes
Adding crushed pistachios or walnuts on top adds a delightful crunch and a nutty contrast that complements the creamy texture of Melopita. A light dusting of cinnamon or even a few fresh mint leaves can elevate the presentation and deepen the fragrance.
Side Dishes
Serve Melopita alongside fresh figs, juicy berries, or a crisp green salad with citrus vinaigrette for an exciting balance of flavors. Its natural sweetness and vibrant citrus notes pair beautifully with fruits, making it equally suitable for breakfast or dessert.
Creative Ways to Present
You can transform this humble pie into a showstopper by serving it in individual ramekins, topped with a swirl of Greek yogurt and a drizzle of honey. Or try layering slices between thin sheets of phyllo for a playful textural twist that still honors the original Crustless Greek Honey and Cheese Pie (Melopita) Recipe.
Make Ahead and Storage
Storing Leftovers
After enjoying your Melopita, simply cover any leftovers and store them in the refrigerator for up to four days. The pie’s texture remains smooth and luscious, but for the freshest experience, aim to finish it within two days.
Freezing
If you want to save some for later, Melopita freezes beautifully. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. When you’re ready to indulge again, thaw overnight in the fridge for best results.
Reheating
When reheating, keep it gentle—warm slices in a low oven at 300°F (150°C) for 10 to 15 minutes or until heated through to preserve the delicate custard texture. Avoid microwaving, which can make the pie rubbery or unevenly warm.
FAQs
Can I use other types of cheese instead of ricotta?
Traditionally, Melopita uses fresh Greek mizithra cheese, but ricotta is the best and most accessible substitute. You could try other fresh cheeses like fromage blanc or farmer’s cheese, but ricotta provides the ideal creamy texture and mild flavor.
Is it necessary to add flour to the recipe?
The flour is optional and works to give the pie a slightly firmer texture. If you prefer a softer, custard-like consistency, feel free to leave it out. The pie will still hold its shape beautifully without it.
Can I make this pie vegan or dairy-free?
Since the Crustless Greek Honey and Cheese Pie (Melopita) Recipe relies heavily on fresh cheese and eggs, veganizing it would require significant substitutions, such as plant-based cheeses and egg replacers. While possible, it won’t have the same classic texture and flavor.
How should I serve Melopita?
Melopita is best enjoyed at room temperature or slightly chilled. Drizzle it with extra honey and sprinkle a pinch of cinnamon to keep the flavors authentic and vibrant.
What makes Melopita different from regular cheesecake?
Melopita is much lighter and less sweet, with no crust and a soft, custard-like consistency. It carries a fresh citrus zing and uses honey as the sweetener, giving it a unique and elegant flavor that sets it apart from denser American cheesecakes.
Final Thoughts
This Crustless Greek Honey and Cheese Pie (Melopita) Recipe is a true delight, bringing the warmth of Greek island flavors right to your kitchen. Its simplicity and natural sweetness mean anyone can enjoy making and sharing this dessert. I encourage you to try it soon—you might just find a new favorite that feels like a sweet hug on a plate.
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Crustless Greek Honey and Cheese Pie (Melopita) Recipe
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Description
Melopita is a traditional crustless Greek honey and cheese pie from the island of Sifnos. Made with fresh ricotta cheese and Greek honey, it offers a soft, custard-like texture with a bright citrus aroma. Less sweet than cheesecake, Melopita is simple, elegant, and naturally sweetened, making it a delightful dessert or snack.
Ingredients
Melopita Ingredients
- 2 cups (450g) whole milk ricotta cheese
- 2 large eggs
- â…“ cup (110g) good-quality Greek honey (plus extra for drizzling)
- 1 tsp vanilla extract
- Zest of 1 lemon (or orange)
- 1 tbsp all-purpose flour (optional, for slightly firmer texture)
- Pinch of salt
- Ground cinnamon, for topping
Instructions
- Prep: Preheat your oven to 350°F (175°C). Lightly grease an 8-inch round baking dish or pie plate to ensure the pie does not stick during baking.
- Mix: In a large bowl, whisk the ricotta cheese until smooth and creamy. Add the eggs one at a time, whisking thoroughly to incorporate fully. Stir in the honey, vanilla extract, lemon zest, flour if using, and a pinch of salt. Continue mixing until the mixture is completely smooth.
- Bake: Pour the cheese and honey mixture into the prepared baking dish, smoothing out the top evenly. Bake in the preheated oven for 35 to 40 minutes, until the top is lightly golden and the center is set but still jiggles slightly when moved—avoid baking until fully rigid to maintain custard-like softness.
- Cool & Finish: Remove from the oven and let the pie cool completely to room temperature. As it cools, the pie firms up. Once cooled, drizzle extra honey over the top and sprinkle lightly with ground cinnamon before serving.
Notes
- For traditional flavor, use fresh Greek mizithra cheese if available; whole milk ricotta is a great substitute.
- The optional flour helps achieve a slightly firmer texture but can be omitted for a more delicate custard.
- Serve Melopita at room temperature or slightly chilled for best flavor and texture.
- Top with crushed pistachios or walnuts and pair with fresh figs or berries for added texture and taste.
- Store refrigerated in an airtight container for up to 4 days, though best within 48 hours for freshness.
