I love this recipe because it perfectly balances the creamy sweetness of ricotta with the comforting warmth of honey and cinnamon, making it an irresistible treat that feels like a cozy hug. Plus, the simplicity and ease of preparation mean I can whip up this delightful Greek-inspired dessert anytime I need a quick yet satisfying sweet fix.
I adore the traditional Greek honey and cheese pie known as Melopita, especially how it balances the creaminess of 500g ricotta cheese with the natural sweetness of 120g honey. My version of this recipe includes 3 large eggs and a hint of 1 teaspoon vanilla extract for depth, while the zest of 1 lemon adds a refreshing twist.
Ingredients
- Ricotta Cheese: A rich source of protein and calcium; provides creamy texture.
- Honey: Natural sweetener; offers antioxidants; adds moisture and sweetness.
- Eggs: High in protein; essential for binding ingredients; adds richness.
- Vanilla Extract: Adds warm, sweet flavor; enhances overall taste.
- Cinnamon: Offers antioxidant properties; imparts a warm, spicy note.
- Lemon Zest: Provides fresh, citrusy aroma; adds a tangy hint.
- All-Purpose Flour: Contributes structure; binds ingredients together.
Ingredient Quantities
- 500g ricotta cheese
- 120g honey
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Zest of 1 lemon
- 40g all-purpose flour
- Butter, for greasing
- Cinnamon, for dusting (optional)
- Powdered sugar, for dusting (optional)
Instructions
1. Set your oven to 180 degrees Celsius (350 degrees Fahrenheit) to preheat. Take a baking dish or cake pan that is 23 cm (9 inches) across and round in shape. Coat the inside of the pan with softened butter.
2. In a big mixing bowl, take the ricotta cheese and the honey. Stir them together until they are one smooth and creamy mixture.
3. Combine the eggs with the ricotta mixture in a slow stream, beating at low speed to incorporate. After all eggs have been added, increase the mixing speed to medium and beat until the mixture is fluffy.
4. Combine the vanilla extract, ground cinnamon, and lemon zest, and stir until well incorporated.
5. Little by little add the flour, and mix it with the batter until it is soft and smooth without a single lump.
6. Distribute the batter evenly in the baking dish using a spatula.
7. Put the pan in the preheated oven and bake for 35-40 minutes, or until the top is a lovely golden brown and the middle is set.
8. Take the Melopita out of the oven and let it rest in the baking pan for 10-15 minutes before slicing.
9. If desired, for both flavor and looks, lightly dust the top with cinnamon and powdered sugar.
10. Warm or at room temperature, slice into wedges. Enjoy this absolutely delightful Greek treat as a dessert or snack! It’s just as good warm as it is at room temperature.
Equipment Needed
1. Oven
2. Baking dish or cake pan (23 cm / 9 inches, round)
3. Butter knife or pastry brush (for greasing)
4. Large mixing bowl
5. Mixing spoon or spatula
6. Electric mixer or whisk
7. Measuring spoons
8. Zester or grater
9. Sifter or fine mesh sieve (optional, for dusting)
10. Cooling rack (optional)
11. Knife (for slicing)
FAQ
- Can I use a different type of cheese instead of ricotta?Indeed, you can use a fresh cheese such as farmer’s cheese or mascarpone in place of ricotta, yet it may affect the flavor and texture slightly.
- What type of honey should I use?To achieve the best results, select a honey that is light and mildly flavored, such as clover or wildflower honey.
- Can I make this recipe gluten-free?Certainly! Replace the all-purpose flour with a gluten-free flour blend to make Melopita a gluten-free dessert.
Here’s how to accomplish that with the rest of the recipe left intact.
1. Use a gluten-free flour blend in place of the all-purpose flour.
- How should I serve Melopita?Chill it or serve at room temperature, and dust with cinnamon or powdered sugar for an extra flavor boost.
- How should I store Melopita after baking?To keep it fresh, store in the refrigerator, covered, for up to 3 days.
- Can I prepare Melopita in advance?Certainly! You may prepare it a day earlier and store it in the fridge until it’s time to dish up.
Substitutions and Variations
Substituting ricotta cheese: Use equal amounts of either creamed cottage cheese or mascarpone.
Honey: Replace with maple syrup or agave nectar in equal amounts.
Lemon zest. Substitute with orange zest or lime zest.
Use cornstarch or almond flour as a substitute for all-purpose flour to obtain a gluten-free recipe.
Vanilla extract: Substitute with almond or lemon extract, using only 1/2 teaspoon, as they have more flavor than vanilla.
Pro Tips
1. Draining Ricotta: To achieve a smoother texture, consider draining the ricotta before using it. Place the ricotta in a fine mesh sieve lined with cheesecloth for about 30 minutes to remove excess moisture. This will help prevent the dessert from becoming too wet during baking.
2. Beat Eggs Separately: For a lighter and fluffier texture, try beating the eggs separately until frothy before incorporating them into the ricotta mixture. This can introduce more air into the batter.
3. Lemon Zest Enhancement: For a more pronounced lemon flavor, add the zest in two stages: half while mixing the batter and the other half as a garnish just before serving. This will provide a fresh citrus aroma.
4. Alternative Toppings: Experiment with additional toppings like toasted nuts or dried fruit for added texture. Almonds or pistachios complement the honey and ricotta beautifully.
5. Resting Time: Allow the baked dessert to cool completely and rest for several hours, or ideally overnight in the refrigerator. This resting period enhances the flavors and allows the texture to firm up, making it easier to slice.
Melopita Recipe
My favorite Melopita Recipe
Equipment Needed:
1. Oven
2. Baking dish or cake pan (23 cm / 9 inches, round)
3. Butter knife or pastry brush (for greasing)
4. Large mixing bowl
5. Mixing spoon or spatula
6. Electric mixer or whisk
7. Measuring spoons
8. Zester or grater
9. Sifter or fine mesh sieve (optional, for dusting)
10. Cooling rack (optional)
11. Knife (for slicing)
Ingredients:
- 500g ricotta cheese
- 120g honey
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Zest of 1 lemon
- 40g all-purpose flour
- Butter, for greasing
- Cinnamon, for dusting (optional)
- Powdered sugar, for dusting (optional)
Instructions:
1. Set your oven to 180 degrees Celsius (350 degrees Fahrenheit) to preheat. Take a baking dish or cake pan that is 23 cm (9 inches) across and round in shape. Coat the inside of the pan with softened butter.
2. In a big mixing bowl, take the ricotta cheese and the honey. Stir them together until they are one smooth and creamy mixture.
3. Combine the eggs with the ricotta mixture in a slow stream, beating at low speed to incorporate. After all eggs have been added, increase the mixing speed to medium and beat until the mixture is fluffy.
4. Combine the vanilla extract, ground cinnamon, and lemon zest, and stir until well incorporated.
5. Little by little add the flour, and mix it with the batter until it is soft and smooth without a single lump.
6. Distribute the batter evenly in the baking dish using a spatula.
7. Put the pan in the preheated oven and bake for 35-40 minutes, or until the top is a lovely golden brown and the middle is set.
8. Take the Melopita out of the oven and let it rest in the baking pan for 10-15 minutes before slicing.
9. If desired, for both flavor and looks, lightly dust the top with cinnamon and powdered sugar.
10. Warm or at room temperature, slice into wedges. Enjoy this absolutely delightful Greek treat as a dessert or snack! It’s just as good warm as it is at room temperature.
