Golden Greek Honey Pie (Melopita): The Cycladic Treasure

While the Salted Honey Pie is a modern custard marvel from Brooklyn, the Golden Greek Honey Pie (known traditionally as Melopita) is a centuries-old “crustless cheesecake” hailing from the island of Sifnos.

The beauty of the Greek version is its minimalist structure. Unlike a custard pie held up by heavy cream and cornmeal, Melopita relies on the unique protein structure of Anthotyro or Mizithra cheese (often substituted with Ricotta). When baked, these cheeses create a delicate, “weeping” texture that absorbs honey like a sponge, resulting in a golden, dense, yet surprisingly light dessert.

The Essential Ingredients List

For a truly authentic “Golden” result, use the highest quality floral honey you can find—Greek Thyme honey is the traditional gold standard.

The Cheese Base:
- 2 lbs (approx. 900g) Anthotyro, Mizithra, or Whole-Milk Ricotta: Critical Step: If using Ricotta, you must strain it in cheesecloth for at least 2 hours. Excess water is the enemy of the Melopita’s structure.
The Sweetener & Binder:
- 3/4 cup Greek Thyme Honey: Plus extra for drizzling.
- 1/2 cup Granulated Sugar: To help create the “golden” caramelized exterior.
- 5 Large Eggs: Room temperature.
The Aromatics:
- 1 tsp Vanilla Extract or Vanilla Bean Paste.
- Zest of 1 Lemon or Orange: To provide an acidic “lift” to the heavy honey.
- 1 tbsp Cornstarch (or Fine Semolina): To act as a stabilizer.
The Garnish:
- Ground Cinnamon: A non-negotiable Greek finishing touch.

Timing: The “Set and Cool” Windows

Melopita is a “low and slow” bake. Because it is crustless, it relies entirely on the egg-and-cheese proteins coagulating into a solid mass.

Task	Duration	Context
Mixing	10 Minutes	Homogenizing the cheese and eggs.
Baking	45–55 Minutes	At 175°C (350°F) until golden-brown.
Setting	3 Hours+	Must be served chilled or at room temperature.
Total Time	~4 Hours	Classic island-style hospitality.

Step-by-Step Instructions

1. The Cheese “Breakdown”

In a large bowl, mash the cheese with a fork or a hand mixer until it’s broken into small, uniform pieces. Insight: You don’t want it perfectly liquid; a little texture is part of the traditional charm.

2. The Honey Infusion

Whisk in the honey, sugar, citrus zest, and vanilla. Once incorporated, add the eggs one at a time. Whisk until the batter is creamy and pale yellow.

3. The Stabilizer

Sift the cornstarch (or semolina) over the batter and fold it in. This prevents the pie from “weeping” moisture after it is sliced.

4. The “No-Crust” Prep

Grease a 9-inch round cake pan or springform pan heavily with butter or olive oil. Actionable Tip: Dust the greased pan with a little flour or semolina and tap out the excess. This creates a “micro-crust” that allows the pie to be easily removed once cooled.

5. The Golden Bake

Pour the batter into the pan and smooth the top. Bake for 45–55 minutes. The pie will puff up slightly and turn a deep, burnished gold. The center should be set but have a very slight jiggle.

6. The Finish

Let the pie cool in the pan for 30 minutes, then carefully invert it onto a plate. Drizzle with a generous amount of fresh honey and a heavy dusting of cinnamon while still slightly warm.

Nutritional Information (Per Slice)

Nutrient	Amount	Daily Value (%)
Calories	280 kcal	14%
Protein	12g	24%
Total Fat	15g	19%
Sugars	24g	27%

Common Mistakes to Avoid

Wet Cheese: If you don’t drain your ricotta/anthotyro, the pie will be “soupy” and never truly set. The drier the cheese, the better the cake.
Serving Hot: Like a cheesecake, Melopita tastes best after the fats have had time to re-solidify. If you eat it hot, it will taste “eggy.”
Low-Quality Honey: In a dish with so few ingredients, the honey is the flavor. Avoid “clover” blends; look for Thyme, Wildflower, or Orange Blossom.

Conclusion

The Golden Greek Honey Pie is a testament to the simplicity of Aegean cooking. It’s a dense, fragrant, and rustic dessert that bridges the gap between a cheesecake and a custard.