Greek Honey Ricotta Pie (Melopita) • Olive & Mango (2024)

This Greek honey ricotta pie (melopita) is made up of a simple, light and fluffy filling with a texture between a cheesecake and a baked custard. It’s traditionally made crust less but I decided to make it into a pie as I love my honey pies. Making it into a pie gives it extra texture in each bite with its buttery crisp crust. Its golden brown out the oven and served with extra honey spread on top and dusted with cinnamon.⁣

Greek Honey Ricotta Pie (Melopita) •Olive & Mango (1)

What Is Melopita?

The word “melopita” basically translates as honey pie. Because this pie is sweetened with honey and then served with honey, it’s good to choose a wild blossom honey which has a richer flavour and adds so much more to this pie. Feel free to use an infused one with this pie too if you have one you love like a lavender or citrus infused one. Choose one with a strong flavor that you like. I love serving mine with some honey comb over it. Not only does it help identify what kind of pie it is but it’s an extra treat to enjoy with the pie. Although this is called a honey pie in Greek, its does feature cheese in it. The original recipe calls for anthotyro which is a soft, ricotta like cheese. Many other versions use a soft myzithra/mizithra cheese too. An easy substitute and one I often use is fresh ricotta. The filling will be as good as your ricotta is so make sure to choose a creamy rich ricotta to go into this pie.

Greek Honey Ricotta Pie (Melopita) •Olive & Mango (2)

When it comes to the original recipe for this honey ricotta pie, it’s naturally gluten free. I wanted to keep it that way when making it into a pie so I made a simple gluten free pie crust for it. I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour for the crust which is a straight 1-1 swap for all purpose flour. It’s a special 1-to-1 blend of gluten free flours,starches and xanthan gum. Perfect for quick breads like cookies, brownies and cakes and pies. I took my favorite basic pie dough recipe and literally substituted the all purpose flour with Bob’s GF 1-1 one.

Greek Honey Ricotta Pie (Melopita) •Olive & Mango (3)

The only difference when it comes to this GF pie dough is that you roll it out right after you make it. When I use all purpose flour I allow the dough to rest or fully hydrate in the fridge overnight. This particular dough behaves a little better or is a bit easier to roll out if done immediately. It rolls out quiet easily and nicely. Once I roll it out I fit it in my pie plate and crimp it and then I allow it to rest for 1 hour or overnight in the fridge before I bake it. It’s the perfect pie dough if you are looking for a gluten free alternative. It’s great for pies and also great for galettes or to top savoury pot pies with. It makes 2 pie dough discs, so I usually freeze one for another pie or galette.

Greek Honey Ricotta Pie (Melopita) •Olive & Mango (4)

Melopita/ Honey Ricotta Pie Ingredients

  • Pie Crust: use homemade easy all butter pie dough recipe or my gf pie dough recipe below that yields 2 pie doughs (freeze the second for later use) or use store-bought
  • Honey: Use whatever honey you have on hand but recommend you use one you love the flavour of and a good quality one for best flavour - and if you use a flavoured one the flavour will translate into the pie as well
  • Ricotta: Whole milk ricotta is what I recommend
  • Eggs: Make sure they are room temperature - they help firm up the filling and add richness to it too
  • Lemon Juice: freshly squeezed is best and for more lemony flavour please add 1 teaspoon of lemon zest
  • Vanilla: Use vanilla extract for the best flavor. Alternatively, half a teaspoon of vanilla paste or a scraped vanilla bean are both good substitutes. Vanilla essence won’t provide the same flavor.
  • Cinnamon: the fragrance of ground cinnamon can’t be matched and it pairs wonderfully with ricotta. You’ll just use a little so that it doesn’t dominate.
  • Corn Strach: Will help firm up and thicken the filling

Greek Honey Ricotta Pie (Melopita) •Olive & Mango (5)

How To Make Melopita

  1. Prepare PIE DOUGH: make dough or unroll store-bought dough and roll out so its a couple inches larger than your pie dish - place into pie pan and fold edges and crimp - place piece of parchment paper in crust and pie weights or beans and bake for 10-15 min - remove from oven and remove pie weights and place on cooling rack while preparing the filling (if you prefer to bake your crust again after the pie weights have been removed, do so for another 5 min or so)
  2. Prepare FILLING: Beat the eggs and honey until well combined followed by the vanilla, cornstarch, lemon juice, cinnamon and ricotta until smooth and combined
  3. ASSEMBLE Pie: Pour filling into par baked pie crust
  4. BAKE Pie: REDUCE oven temperature and place pie in the oven and bake until golden and filling is just set - a little wiggle in the middle is fine
  5. COOL Pie: Cool on wire rack until pie reaches room temperature then slice and serve with drizzles of honey and dusting of cinnamon

Can I Make This Melopita CRUSTLESS?

Yes - prepare filling as stated in recipe. Grease an 8 inch spring from pan well and place onto a baking sheet. Pour filling in pan and bake at 350 degrees F for 40-50 min or until set. Allow to cool in pan 10 min then remove collar (you may have to run a sharp knife along the edges) and allow to cool completely

Greek Honey Ricotta Pie (Melopita) •Olive & Mango (6)

This is a traditional Greek honey pie with a twist on the pie part. It’s only slightly different than the original recipe that hails from the island of Sifno but it’s just as delicious over a buttery flaky crust. It’s just the right sweetness if you are like me and prefer desserts that are more mildly sweet. We loved this light and creamy pie - now if only we can be transported to a Greek island…

More Ricotta Recipes You Will Love:

  • Fluffy Lemon Ricotta Waffles
  • Lemon Ricotta Cookies
  • Lemon Ricotta Pancakes
  • Lemon Ricotta Cake
  • Lemon Ricotta Pasta With Arugula
  • Cardamom Pear Ricotta Cake
  • Strawberry Rhubarb Ricotta Skillet Buckle

Greek Honey Ricotta Pie (Melopita) • Olive & Mango (2024)
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