Description
This creamy, sweet Greek Honey Pie is the perfect indulgence with a delicate balance of honey, ricotta, and a buttery crust.
Ingredients
Scale
- 120 grams flour (about 3/4 cup all-purpose flour)
- 1/2 teaspoon salt (for balance)
- 1 teaspoon sugar (adds slight sweetness)
- 80 grams butter (about 1/3 cup cold and cubed)
- 350 grams ricotta (12.40 ounces well-drained)
- 2 tablespoons milk (for a smoother filling)
- 2 medium eggs (room temperature)
- 4 tablespoons honey (plus more for serving)
- 1 tablespoon lemon zest (grated only the yellow part)
- 2 tablespoons sugar (for sweetness)
- Pinch of salt (to enhance flavor)
- Ground cinnamon (for dusting and serving)
Instructions
- In a food processor, combine chilled butter, flour, sugar, and salt. Add 1 to 2 tablespoons of cold water and pulse until clumps form and the texture resembles sand.
- Form the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes.
- In a medium bowl, combine the drained ricotta, eggs, sugar, honey, milk, lemon zest, and salt. Mix until smooth and creamy.
- Preheat the oven to 180°C (350°F).
- Remove the dough from the fridge. On a flat surface, roll the dough to fit a 7-inch pie pan. Place the dough into the pan, trimming any excess hanging over the sides.
- Pour the ricotta filling into the crust and smooth the top using an angled spatula.
- Bake in the lower part of the oven for 45 to 50 minutes, or until the top turns golden.
- Remove from the oven, dust with ground cinnamon, and allow the pie to cool. Once cooled, drizzle with honey before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 213
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 70 mg