Melopita Greek Honey Pie: 7 Reasons to Love This Delight

A delicious Greek ricotta pie, light and fluffy, perfect for any occasion.

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Preheat and Prepare: Begin by preheating your oven to 180°C (350°F). Lightly grease a 22cm (9-inch) round baking dish or pie pan. You don’t need a crust, but you can line the base with parchment for easier removal if desired.
Mix the Base: In a large mixing bowl, add the ricotta cheese and eggs. Use a hand whisk or electric beater to combine until smooth and lump-free. The mixture should be light and airy, similar to a thick pancake batter.
Add the Flavor: Stir in the honey, vanilla extract, lemon zest, and cinnamon. Give everything a good mix until the batter is golden and fragrant.
Bake the Melopita: Pour the mixture into your prepared baking dish and gently tap to even out the top. Bake in the middle rack for about 40–45 minutes or until the top is lightly golden and a skewer inserted comes out clean.
Cool and Drizzle: Let the melopita cool in the pan for at least 20 minutes. This helps it set further. Once slightly cooled, drizzle generously with honey and dust with a touch of extra cinnamon before serving.