Melopita: The Greek Honey Pie Made with Thyme Honey

Few Greek desserts capture the spirit of an island summer like melopita — literally "honey pie." It comes from the Cyclades, most famously the island of Sifnos, where it has been baked for Easter and for high days for generations. There is no pastry to fuss over and no long list of ingredients: just fresh cheese, eggs, a whisper of cinnamon and, above all, good honey. The honey is not a background note here. It is the heart of the dish, which is exactly why a fragrant Greek thyme honey makes such a difference.

This is a soft, barely-set cheesecake with a delicate, almost custard-like centre and a gently caramelised top. Serve it just warm or fully chilled, cut into slim wedges, with an extra drizzle of honey over each slice. Below you will find the story, the method and the little tricks that keep it silky rather than dry.

What is melopita?

Melopita (μελόπιτα) is a traditional Greek honey and cheese pie. Classic versions from Sifnos use myzithra, a soft, mild whey cheese similar to Italian ricotta. The cheese is beaten with eggs and honey, poured into a thin pastry shell (or, in the simplest home versions, baked with no crust at all), then dusted with cinnamon and baked until just set. The result sits somewhere between a baked cheesecake and a set custard tart — light, fragrant and not too sweet.

Because the recipe is so short, quality matters more than technique. The cheese should be fresh and the honey should be one you would happily eat by the spoonful. That is where thyme honey earns its place.

Why thyme honey belongs in melopita

Greek thyme honey is prized across the Mediterranean for its intense, aromatic character. It carries a warm, resinous, herbal note from wild thyme flowers and a lingering, gently peppery sweetness that ordinary blossom honey simply does not have. In a dessert built almost entirely around honey, that depth comes through in every bite — it perfumes the cheese and gives the pie its signature amber glow.

Jegit's thyme honey is raw and unheated, so its aroma stays vivid. You will fold most of it into the filling, then keep a little back to drizzle over the finished pie, where its floral scent is at its most expressive.

Ingredients

Makes one 24 cm pie (about 10 slices).

• 500 g fresh myzithra (or ricotta, or well-drained quark)
• 150 g Greek thyme honey, plus extra for drizzling
• 3 medium eggs
• 1 tablespoon fine semolina or plain flour (to help it set)
• Zest of 1 unwaxed lemon
• ½ teaspoon ground cinnamon, plus more for dusting
• A pinch of sea salt
• 1 short-crust or filo pastry base for a 24 cm tin (optional — the pie is lovely crustless)

A light brush of extra virgin olive oil or butter keeps the tin from sticking if you bake it without a crust.

How to make melopita

1. Heat your oven to 175 °C (fan 155 °C). Butter or oil a 24 cm tart tin, or line it with pastry and prick the base.
2. If your cheese is grainy, beat it in a bowl until smooth. Add the thyme honey and whisk well so the honey is fully dissolved into the cheese.
3. Beat in the eggs one at a time, then stir through the semolina, lemon zest, cinnamon and salt. You should have a loose, pourable batter.
4. Pour the filling into the tin and smooth the top. Tap it once on the counter to release air bubbles.
5. Bake for 35–45 minutes, until the top is set with a light golden colour and only the very centre still has a gentle wobble.
6. Turn off the oven and leave the pie inside with the door ajar for 10 minutes — this stops the top from cracking.
7. Cool completely, then dust generously with cinnamon and drizzle with a little more warm thyme honey just before serving.

Tips for a silky melopita

Do not overbake: melopita firms up as it cools, so a slight wobble in the middle when it leaves the oven is exactly right. Drain wet cheeses like quark or ricotta in a sieve for an hour first, or the filling can weep. And warm the drizzle honey for a few seconds so it flows into a glossy ribbon rather than a thick blob.

How to serve it

Melopita is happiest with something to cut its richness: a spoon of thick Greek yoghurt, a few fresh figs or berries, or simply a strong coffee. For entertaining, finish each slice at the table with a thread of honey poured from a natural olive wood honey dipper — it catches the honey cleanly and looks beautiful next to the amber pie. Leftovers keep, covered, in the fridge for up to three days and are arguably even better on day two.

Frequently asked questions

Which honey is best for melopita?

An aromatic Greek thyme honey is the traditional and most flavourful choice, because its herbal, peppery notes define the whole pie. If you cannot find thyme honey, use another strong, single-origin honey rather than a mild, blended one — the honey flavour needs to carry the dessert.

Can I make melopita without a crust?

Yes. Many island cooks bake it crustless in a well-buttered tin, which keeps it light and naturally gluten-free-friendly. The filling sets on its own thanks to the eggs and a spoon of semolina.

What cheese can I use instead of myzithra?

Fresh ricotta is the closest and easiest substitute. Well-drained quark also works and gives a slightly tangier result. Whichever you choose, make sure it is fresh and not too wet.

A sweet taste of the islands

Melopita is proof that the simplest Greek recipes are often the finest — a little cheese, a few eggs and a jar of truly good honey. Bake one this weekend, drizzle it with fragrant thyme honey, and bring a slice of the Cyclades to your own table. Pour La Vie.