Sifnos Honey Pie (Melopita)

Name: Sifnos Honey Pie (Melopita)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Greece
Ingredients: 2 lb (900 g) fresh mizithra cheese (or ricotta, well drained); 3/4 cup (150 g) granulated sugar; 1/2 cup (170 g) Greek thyme honey, plus extra for serving; 4 large eggs; 1/2 cup (60 g) all-purpose flour; 1 tsp (3 g) ground cinnamon, plus extra for dusting; 1/4 tsp salt; 1 tbsp (15 g) unsalted butter, for greasing the pan

Μελόπιτα MelopitaSay it: meh-LOH-pee-tah

By the Passport Plate editors. Published November 8, 2026.

Jump to recipe Pin it

Melopita is a soft, golden honey pie from the island of Sifnos, built on fresh unsalted mizithra cheese rather than on pastry. Eggs, sugar and thyme honey are folded into the cheese with a little flour and cinnamon, then the whole thing is baked until just set and glossy. It tastes like a cross between a baked cheesecake and a honey-scented custard, and it is usually cut into squares and served with an extra drizzle of honey and strong coffee.

Sifnos Honey Pie (Melopita)

Μελόπιτα, Melopita

Pronounced meh-LOH-pee-tah

Serves: 8
Prep: 15 min
Cook: 45 min
Total: 1 hr
Level: Easy

Vegetarian

Also nut-free.

Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.

Ingredients

8 servings

2 lb (900 g)900 g (2 lb) fresh mizithra cheese (or ricotta, well drained)
3/4 cup (150 g)150 g (3/4 cup) granulated sugar
1/2 cup (170 g)170 g (1/2 cup) Greek thyme honey, plus extra for serving
4 large eggs
1/2 cup (60 g)60 g (1/2 cup) all-purpose flour
1 tsp (3 g)3 g (1 tsp) ground cinnamon, plus extra for dusting
1/4 tsp salt
1 tbsp (15 g)15 g (1 tbsp) unsalted butter, for greasing the pan

Method

Heat the oven to 350°F (175°C) and butter a 9 x 13-inch (23 x 33 cm) baking pan. If your mizithra or ricotta looks wet, tip it into a fine sieve and let it drain for 30 minutes first, then press it dry with a spoon.
Beat the drained cheese with the sugar in a large bowl until smooth and no longer grainy, about 2 minutes with an electric mixer or 4 minutes by hand.
Beat in the honey, then add the eggs one at a time, mixing well after each so the batter stays glossy and even.
Sift the flour, cinnamon and salt over the cheese mixture and fold gently with a spatula just until no dry streaks remain. The batter should be thick but pourable, with no lumps.
Pour the batter into the buttered pan and smooth the top with the back of a spoon. Tap the pan once on the counter to knock out large air bubbles.
Bake for 40–45 minutes, until the surface is deep golden and slightly puffed, the center is set with only a faint wobble, and a knife inserted in the middle comes out clean.
Set the pan on a rack and cool for at least 1 hour; the pie firms up considerably as it cools. Do not cut it while hot or the slices will collapse.
Cut into squares, lift onto plates and finish each piece with a spoonful of warm honey and a light dusting of cinnamon.

Regional variants

Some cooks add grated orange zest or a spoonful of brandy to the batter for a brighter aroma, and on other islands a semolina-based version with fewer eggs is made, which bakes into a firmer, more sliceable sweet.

Cook's notes

Drain the cheese properly — excess moisture is the main reason melopita turns out heavy or watery.
Pull the pie out as soon as the center is just set; a few extra minutes in the oven dries out its custardy texture.
Warm the honey slightly before drizzling so it spreads thinly and soaks into the top instead of pooling.

Serve with

Strong Greek coffee or a glass of cold milk; often offered as a sweet at the end of a festive meal.

Make ahead and storage

Keeps covered in the fridge for up to 3 days; bring to room temperature and add the honey just before serving.

Sifnos Honey Pie (Melopita)