Greek Honey Cheese Pie

Cheesecake at home gives you nerves? Go for Melopita, Sifnos' legendary honey and cheese pie. It's a Greek classic, but way easier—no crust, no tricky water baths, and you won't need a fancy stand mixer either. Creamy cheese and sweet honey blend into something that feels old-school, effortless, and delicious, kind of sitting between a custard and classic cheesecake. Bite into that silky, lightly browned slice and you'll swear you're chilling at a seaside Greek spot with blue waves in the distance.

This treat is a Sifnos favorite from the Cyclades. 'Meli' is honey and 'pita' is pie, but don’t let the name fool you—it's really like a no-crust cheesecake. People on the island use anthotyro or myzithra cheese, though ricotta works just as great. My mind was blown the first time I made it—how can something so basic layer on so much flavor? Baking caramelizes the honey just enough to bring some toasty magic, which balances the creamy tang of the cheese perfectly.

Irresistible Ingredients

• Ricotta cheese: Light and smooth, brings creamy vibes.
• Honey: Main sweetener, gives floral notes.
• Eggs: Hold things together and make it silky.
• Corn flour (cornstarch): Adds body but stays soft.
• Vanilla extract: Kicks up the flavor with cozy warmth.
• Cinnamon: Finishes it off with a little spark.

How To Bake

Last step: slicing and serving

Slice it into wedges and enjoy either cool or at room temp.

Sprinkle and drizzle finale

Right before serving, pour on some warm honey and shake on some cinnamon.

Out of the pan

If it’s a springform pan, release it now—otherwise, leave it until it cools all the way.

Cool it down a bit

Let it rest in the baking pan for five minutes. It won’t shrink that way.

Bake away

Pop it in your oven for about 45-50 minutes, until it gets golden and just set.

Batter up your pan

Pour the mixed batter into your greased pan and even out the top.

Mix in the dry stuff

Sift in the cornstarch and blend until it looks smooth.

All things wet

In a bowl, stir together ricotta, honey, vanilla, and eggs till mixed—not too much.

Get the baking stuff ready

Heat your oven to 350°F (175°C). Grease a nine-inch pan lightly.

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My grandma shared her melopita tricks when I was a kid visiting her village. She swore the honey had to be special, so we trekked next door for a jar of super fresh thyme honey from her neighbor’s hives. That deep golden goodness and wild scent made it next level. Now, even decades later, I always hunt down the best honey I can score when I’m making this dish.

How To Serve

Serve it cool or at room temp, splash on warm honey, dust some cinnamon. Try fresh berries, a scoop of whipped cream, or maybe Greek cookies if you want the full local vibe.

Tasty Twists

Stir in some lemon or orange zest to brighten it up, try almond extract for a nutty hit, or top with pears cooked in wine for a fancy twist.

Staying Fresh

Keep leftovers in the fridge for four days (cover it up). Bring to room temperature before dishing out for best results. Single slices can go in the freezer for a month.

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Melopita is proof that a few honest ingredients can turn into something surprisingly awesome. Greek cooks keep things easy and it pays off big time. When friends see this at my gatherings, they always guess it took forever and used all kinds of fancy stuff. Everyone’s jaw drops when I say how simple it actually is. If you want to jump into Greek food or just crave a sun-filled flavor, grab a slice and get a taste of the islands.

Frequently Asked Questions

→ Can I use cottage cheese instead of ricotta in Melopita?

Normally, Melopita calls for fresh ricotta, but you can swap in well-drained cottage cheese if that’s what you have. Just blend it first so it’s smooth. It won’t taste exactly the same, but it’ll still work. Ricotta’s creaminess is what makes the texture so good though.

→ Why does my Melopita crack on top?

Cracks usually pop up if it cools too fast. When it’s done, let it hang out in the oven with the door just slightly open for about half an hour. That helps it cool off slow and gentle. If you get small cracks, no big deal—they’ll get covered with honey and cinnamon anyway!

→ How can I tell if Melopita is baked enough?

You want the top to look golden and mostly firm, but there should be just a touch of jiggle in the middle when you shake it. Stick a toothpick an inch from the edge and if it’s clean, it’s ready. It’ll set more as it cools, so it’s better not to overdo it or it’ll turn out dry.

→ Can Melopita be made ahead?

Yes, totally. In fact, it gets even tastier after a day or two in the fridge because the flavors come together more. Just keep it covered and wait to add the honey and cinnamon right before eating. Let it warm up on the counter for about half an hour before serving.

→ What else could I use to top Melopita?

The usual topping is honey and cinnamon, but you can throw on fresh fruit like berries or figs, or even poached pears. Chopped nuts like pistachios or walnuts are tasty too. A scoop of Greek yogurt on the side is nice if you want something a bit tangy.

→ Is this dessert gluten-free?

Yep, there’s no flour or crust in this one, so it’s naturally gluten-free. If you need to be extra careful, check that your cornstarch is totally gluten-free. It’s a great sweet for anyone avoiding wheat.