Golden Greek Honey Pie with Ricotta – Pie Filling Recipes
Let me tell you, if sunshine had a flavor, it would taste like this Golden Greek Honey Pie. This recipe is everything I love about baking: it’s simple, cozy, and absolutely packed with that golden, sticky-sweet magic only honey can deliver. And it comes together in no time, which means you can go from craving to pie-in-your-mouth in under an hour.
Melopita is a traditional dessert from the Greek island of Sifnos, but I gave it my own little twist with ricotta cheese instead of the usual mizithra. It’s still soft, creamy, and delicately sweet—think cheesecake, but lighter and fluffier. You can serve it plain, or if you're like me and can't resist a good topping, spoon some peach or apple pie filling on top for a fruity punch.
Whether you’re a seasoned pie-lover or just here for something that won’t make your kitchen look like a flour bomb went off, this honey pie recipe is pure joy. It fits right into my collection of fruit pie recipes and is a go-to for anyone who loves easy pie recipes with a Greek twist. Perfect for holidays, brunches, or just because.
Servings: 8 slices
Ingredients
- 2 cups ricotta cheese
- 4 large eggs
- 1/2 cup honey
- 1/2 teaspoon cinnamon
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Powdered sugar, for dusting (optional)
- Peach or apple pie filling (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
- In a large bowl, whisk the eggs until smooth. Add the ricotta cheese and stir until combined.
- Pour in the honey, cinnamon, flour, vanilla extract, and lemon zest. Mix everything until the batter looks silky and smooth.
- Pour the mixture into your prepared pie dish and smooth out the top.
- Bake for 40 minutes or until the center is just set and the edges are lightly golden.
- Let the pie cool completely. Dust with powdered sugar if using, and top with peach or apple pie filling for a fruity twist.