I just made a Melopita Recipe that yields slices of impossibly silky, dangerously addictive honey pie you’ll want to stop whatever you’re doing to see.

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I am obsessed with this Melopita Recipe because it tastes like serious dessert-level indulgence. I love the way ricotta cheese plays silky-rich against a crisp top, and honey pools in every bite.

But Greek Desserts usually flirt with simple flavors, and this one hits hard on sweet and tangy with lemon zest peeking through. I adore how it feels fancy and honest at once.

Not precious. Not trying too hard.

Just bold, sticky, crumbly, and utterly moreish. Serve it for guests or hoard a slice for yourself.

No shame. I will fight anyone for the last piece.

Seriously now truly.

Ingredients

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Phyllo sheets: super flaky, gives crunchy, paper-thin layers you’ll love biting into.
Melted butter for brushing: makes phyllo golden and rich, so it won’t taste dry.
Ricotta or mizithra: creamy, slightly tangy, adds protein and that classic soft filling.
Eggs: bind everything together, give a gentle custardy texture when baked.
Sugar: sweet backbone, caramelly when baked, you can adjust if you like.
Honey in batter: adds floral sweetness and that warm, sticky Greek character.
Extra honey for drizzling: basically the finishing touch that makes slices glossy.
Melted butter in filling: adds silkiness and richness, little bit sinful but worth it.
Lemon zest: bright, sharp note that cuts through the richness nicely.
Vanilla extract: warm scent, makes the whole pie smell like home.
Cinnamon: cozy spice, pairs perfectly with honey and cheese flavors.
Pinch of salt: balances sweetness, brings out the cheeses’ subtle notes.
Optional dusting: powdered sugar or cinnamon for looks and a little extra sweetness.

Ingredient Quantities

8 to 10 sheets phyllo pastry, thawed and kept covered

60 g (4 tbsp) unsalted butter, melted for brushing

500 g ricotta cheese or mizithra if you can find it, drained well

3 large eggs, room temperature

100 g granulated sugar (about 1/2 cup)

120 g honey (about 1/2 cup) plus extra for drizzling

50 g unsalted butter, melted into the filling

Zest of 1 lemon

1 tsp vanilla extract

1/2 tsp ground cinnamon

Pinch of fine salt

Optional: powdered sugar or extra cinnamon for dusting

How to Make this

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1. Preheat oven to 180C (350F). Butter a 9-inch (23cm) pie or tart pan lightly and set aside.

2. In a bowl combine ricotta (or mizithra) with the 3 eggs, sugar, 120 g honey, 50 g melted butter, lemon zest, vanilla, cinnamon and a pinch of salt. Whisk until smooth but don’t overbeat, a few small lumps are fine.

3. Taste the filling and adjust sweetness if you like it sweeter add a little more honey or sugar. If the ricotta feels too dry add a tablespoon of milk or cream.

4. Lay 1 sheet phyllo in the pan, brush lightly with the melted butter, repeat with 4 to 5 sheets forming the bottom and sides so there’s a good buttery cushion. Keep the remaining phyllo covered with a damp towel so it does not dry out.

5. Pour the ricotta mixture into the phyllo-lined pan and smooth the top with a spatula. Fold over any excess phyllo from the edges and brush the top with the remaining melted butter. Use 2 to 4 more phyllo sheets on top, brushing each with butter, or just crumple them a bit for a rustic look.

6. Lightly score the top with a sharp knife into slices so it’s easier to cut after baking. This also helps release steam and keeps the pie from cracking.

7. Bake in the center of the oven for 35 to 45 minutes until the top is golden and the filling is set but still slightly wobbly in the middle. If the phyllo is browning too fast tent a piece of foil loosely on top.

8. Remove from oven and let cool for at least 30 minutes in the pan so the filling firms up. Drizzle extra honey over the warm pie for shine and flavor, it soaks in nicely as it cools.

9. Serve warm or at room temperature. Dust with powdered sugar or extra cinnamon if you want. Leftovers keep in the fridge for 2 to 3 days, bring to room temp or warm slices briefly before serving for best texture.

Equipment Needed

1. 9-inch (23 cm) pie or tart pan, buttered and ready
2. Mixing bowls (one large for filling, one small for eggs/sugar)
3. Whisk and rubber spatula for smoothing and folding
4. Pastry brush for brushing melted butter on phyllo
5. Sharp knife for scoring the top
6. Damp kitchen towel to keep phyllo from drying out
7. Measuring cups and digital scale for accurate weights
8. Oven mitts and a cooling rack for resting the pie
9. Baking sheet and foil to tent if the phyllo browns too fast
10. Small spoon or ladle for drizzling extra honey when serving

FAQ

Q: Can I use cottage cheese instead of ricotta? A: Cottage cheese is softer and wetter, but you can blend it smooth and drain it first. The texture will be less creamy and more grainy, so ricotta or mizithra is better.

Q: How do I stop the phyllo from drying out? A: Keep unused sheets covered with a damp towel while you work and brush each sheet with melted butter before layering, that keeps them pliable.

Q: My filling was runny after baking, what went wrong? A: Most likely the cheese was too wet or the pie didnt cool long enough. Drain the ricotta better next time and let the pie rest 30 minutes before cutting.

Q: Can I make this gluten free? A: You could try gluten free phyllo if you find it, but it’s rare. Alternatively bake the filling in a buttered dish and top with a nut crumble for crunch.

Q: Can I use less sugar or honey? A: Yes. This recipe is forgiving. Reduce sugar or honey to taste, but honey also affects texture and moisture so dont remove too much.

Q: How long will leftovers keep? A: Stored in the fridge, the pie lasts 2 to 3 days. Reheat in a 160 C oven for 10 minutes to crisp the top again.

Melopita Recipe (Greek Honey Pie) Substitutions and Variations

Phyllo pastry: Use spring roll wrappers or thin yufka sheets if you cant find phyllo. They crisp up similarly and work well, just layer a few more sheets to get the same flakiness.
Ricotta or mizithra: Try drained cottage cheese blended smooth, or mascarpone for a richer, silkier filling. If using cottage cheese, blitz in a food processor so theres no lumps.
Eggs: Substitute 3/4 cup plain Greek yogurt or 3/4 cup silken tofu (blended) to keep the filling creamy and set, but it will be slightly less firm than eggs.
Honey: Use maple syrup or agave nectar 1:1. Maple gives a deeper, slightly smoky sweetness while agave is milder, both mix right into the filling and for drizzling.

Pro Tips

1) Drain the ricotta really well, then press it in a sieve or cheesecloth for 30 minutes if you can. Too much moisture = soggy bottom. If it still seems dry after mixing, add a tablespoon of milk or cream, not more, you don’t want a runny filling.

2) Don’t overbeat the filling. Whisk enough to combine, a few little lumps are fine. Overwhipping makes it airy and more likely to crack while baking, and texture gets grainy.

3) Keep the phyllo covered with a damp towel the whole time, and work fast. If a sheet tears, patch it by overlapping another small strip and brush with butter so it seals. Also brush every sheet lightly but evenly — too much butter makes it greasy, too little gives brittle layers.

4) Let the pie cool in the pan at least 30 minutes before cutting, and drizzle warm honey right after it comes out so it soaks in. If the top browns too fast, loosely tent foil, and if the center still jiggles after baking, give it a few more minutes rather than blasting the oven temp.

Melopita Recipe (Greek Honey Pie)

Recipe by Nikoli Athen

0.0 from 0 votes

I just made a Melopita Recipe that yields slices of impossibly silky, dangerously addictive honey pie you'll want to stop whatever you're doing to see.

Servings

servings

Calories

403

kcal

Equipment: 1. 9-inch (23 cm) pie or tart pan, buttered and ready
2. Mixing bowls (one large for filling, one small for eggs/sugar)
3. Whisk and rubber spatula for smoothing and folding
4. Pastry brush for brushing melted butter on phyllo
5. Sharp knife for scoring the top
6. Damp kitchen towel to keep phyllo from drying out
7. Measuring cups and digital scale for accurate weights
8. Oven mitts and a cooling rack for resting the pie
9. Baking sheet and foil to tent if the phyllo browns too fast
10. Small spoon or ladle for drizzling extra honey when serving

Ingredients

8 to 10 sheets phyllo pastry, thawed and kept covered
60 g (4 tbsp) unsalted butter, melted for brushing
500 g ricotta cheese or mizithra if you can find it, drained well
3 large eggs, room temperature
100 g granulated sugar (about 1/2 cup)
120 g honey (about 1/2 cup) plus extra for drizzling
50 g unsalted butter, melted into the filling
Zest of 1 lemon
1 tsp vanilla extract
1/2 tsp ground cinnamon
Pinch of fine salt
Optional: powdered sugar or extra cinnamon for dusting

Directions

Preheat oven to 180C (350F). Butter a 9-inch (23cm) pie or tart pan lightly and set aside.
In a bowl combine ricotta (or mizithra) with the 3 eggs, sugar, 120 g honey, 50 g melted butter, lemon zest, vanilla, cinnamon and a pinch of salt. Whisk until smooth but don’t overbeat, a few small lumps are fine.
Taste the filling and adjust sweetness if you like it sweeter add a little more honey or sugar. If the ricotta feels too dry add a tablespoon of milk or cream.
Lay 1 sheet phyllo in the pan, brush lightly with the melted butter, repeat with 4 to 5 sheets forming the bottom and sides so there’s a good buttery cushion. Keep the remaining phyllo covered with a damp towel so it does not dry out.
Pour the ricotta mixture into the phyllo-lined pan and smooth the top with a spatula. Fold over any excess phyllo from the edges and brush the top with the remaining melted butter. Use 2 to 4 more phyllo sheets on top, brushing each with butter, or just crumple them a bit for a rustic look.
Lightly score the top with a sharp knife into slices so it’s easier to cut after baking. This also helps release steam and keeps the pie from cracking.
Bake in the center of the oven for 35 to 45 minutes until the top is golden and the filling is set but still slightly wobbly in the middle. If the phyllo is browning too fast tent a piece of foil loosely on top.
Remove from oven and let cool for at least 30 minutes in the pan so the filling firms up. Drizzle extra honey over the warm pie for shine and flavor, it soaks in nicely as it cools.
Serve warm or at room temperature. Dust with powdered sugar or extra cinnamon if you want. Leftovers keep in the fridge for 2 to 3 days, bring to room temp or warm slices briefly before serving for best texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.