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Melopita Recipe (Greek Honey Pie)

Melopita Recipe (Greek Honey Pie)

Melopita, a traditional Greek Honey Pie, is a velvety, sweet dessert combining creamy ricotta-like cheese with fragrant honey and a flaky filo crust. This easy-to-make recipe delivers authentic Greek flavors with simple pantry ingredients, perfect for any occasion—whether as a breakfast treat, an elegant dessert, or a comforting snack. Enjoy the natural sweetness of honey paired with warm cinnamon and a tender custard-like filling enveloped in crispy, golden layers of filo dough.

  • Total Time: 55-60 minutes
  • Yield: 8 servings

Ingredients

Crust

  • Filo dough sheets (approximately 12 sheets)
  • Butter, melted – about 1 cup (225g)

Filling

  • Ricotta cheese or mizithra cheese – 2 cups (about 450g)
  • Eggs – 3 large
  • Honey – 1/2 cup (120ml), plus extra for drizzling
  • Vanilla extract – 1 teaspoon
  • Cinnamon – 1 teaspoon

Instructions

  1. Prepare the filo dough: Gently thaw the filo sheets if frozen, then carefully unroll and cover them with a damp towel to prevent drying out while you prepare the filling.
  2. Make the filling: In a large bowl, whisk together ricotta cheese, eggs, honey, vanilla extract, and cinnamon until smooth and creamy, ensuring all ingredients blend perfectly for that signature silky texture.
  3. Layer the filo: Brush a baking dish with melted butter, then place a sheet of filo dough, brushing each layer generously with butter. Repeat with about half the filo sheets to create a crisp, golden base.
  4. Add the filling: Pour the cheese and honey mixture evenly over the layered filo in the baking dish, spreading it smoothly to cover all edges for even baking.
  5. Top with remaining filo: Cover the filling with the remaining filo sheets, again brushing each sheet with melted butter for that flaky finish. Trim any excess dough at the edges.
  6. Bake until golden: Preheat the oven to 350°F (175°C) and bake the pie for 40-45 minutes or until the top turns golden brown and the filling feels set but still soft.
  7. Cool and drizzle honey: Allow the pie to cool slightly before drizzling extra honey on top for an irresistible glisten and added sweetness before serving.

Notes

  • Prevent filo drying out by keeping sheets covered with a damp cloth while working.
  • Use quality Greek or thyme honey for the best authentic flavor.
  • Don’t overmix the filling to maintain a creamy but firm texture.
  • Brush filo layers generously with butter for a crisp, golden pastry.
  • Let the pie rest after baking so the filling can set and slice neatly.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 40-45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Greek
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 280
  • Sugar: 15g
  • Sodium: 120mg
  • Fat: 18g
  • Saturated Fat: 9g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 105mg

Keywords: Melopita, Greek Honey Pie, honey pie, filo dessert, ricotta pie, Greek dessert, honey and cheese pie, traditional Greek recipe