Homemade Greek Melopita

If we were sitting at my kitchen table right now, I would hand you a warm slice of melopita and tell you how I first baked it after bringing home a jar of Greek honey that leaked all over my bag. It smelled amazing though. Sticky fingers, totally worth it. This Homemade Greek Melopita is my lazy day dessert that looks fancy, tastes like sunshine, and asks for almost nothing in return. I make it when I want something sweet but not too sweet, creamy but light, and I do a little happy dance when that golden top comes out of the oven.

Quick detour, sorry. I once tried to balance the cooling pie on the balcony rail so I could take a picture in good light. A pigeon stared at me like I was the entertainment. Lesson learned. Countertop is fine.

Why I keep making this on slow Sundays

I make this when I have friends coming over and I do not feel like rolling dough. My family goes a bit bonkers for this because it is honey forward and not cloying, and it sets into this dreamy creamy not quite cheesecake texture. Also, it comes together fast, which means less time fussing and more time nibbling the edges. The only tricky part used to be getting it to set nicely without cracking, but I figured out a few tweaks and now it is smooth sailing. Mostly. Sometimes I open the oven too soon and it pouts at me, but we move.

What you will need, plus my little swaps

500 g ricotta or fresh mizithra cheese, well drained. I sometimes use ricotta because it is easy to find; if you get mizithra, that is a treat.
3 large eggs, room temp if you remember. If not, put them in warm water for 10 minutes.
120 g good honey, plus extra for drizzling. Use a floral one if you can. My grandmother always insisted on thyme honey, but honestly any decent jar works fine.
40 g sugar, optional. I add it when my honey is very robust, otherwise I skip.
1 tbsp lemon zest and 1 tsp lemon juice. Orange zest works too, different vibe though.
1 tsp vanilla extract. A splash more if you are me.
20 to 30 g all purpose flour or 2 tbsp cornstarch. I reach for flour when I want a slightly firmer slice.
Pinch of fine salt. Do not skip, it makes the honey sing.
Soft butter for the pan, plus a spoon of semolina or sugar for dusting the sides.
Cinnamon for serving, optional but lovely.

If you want a second opinion on honey types, this guide is handy: Serious Eats Honey Guide. And if your ricotta is a bit watery, this draining method is simple and reliable: King Arthur notes on ricotta.

Let us bake the melopita already

Heat the oven to 170 C. Butter a 20 cm springform pan and dust the sides lightly with semolina or sugar. If you do not have springform, a regular 20 cm cake tin works, just line it well with parchment up the sides for an easier lift. I said springform is essential once, but actually, this workaround is fine.
Drain the cheese. If it looks wet, wrap it in a clean towel and squeeze gently or let it sit in a sieve for 15 minutes. You want it on the dry side for best texture.
In a large bowl, whisk the eggs for about 30 seconds until a bit foamy. Add honey, sugar if using, vanilla, lemon zest and juice, and the pinch of salt. Whisk until smooth. This is where I usually sneak a taste.
Add the ricotta and whisk or use a hand mixer on low until mostly smooth. A few tiny curds are okay, do not overthink it. On second thought, if you like ultra smooth, blend for 20 seconds.
Sprinkle in the flour or cornstarch and fold until just combined. No streaks, no big lumps. The batter will be pourable, a touch thicker than heavy cream.
Pour into the pan, wiggle to level. If a bubble pops up, poke it with a toothpick. Cute.
Bake for 35 to 45 minutes, until the edges are lightly bronzed and the center has a gentle wobble. Do not be alarmed if it puffs slightly, it will settle. And do not worry if it looks a bit weird at this stage, it always does.
Turn off the oven, crack the door, and let it sit inside for 15 minutes. Then cool on a rack until room temp. Chill at least 1 hour for clean slices, although warm slices with dripping honey are a vibe.

For a little background on Greek cheeses if you are curious, I like this overview: Greek Cheeses Guide.

Notes from my messy notebook

If your honey is very thick, warm it briefly so it mixes easily. I once added cold crystallized honey and the batter looked freckled for a minute, then it smoothed out.
Actually, I find it works better if the eggs are not fridge cold. The batter stays silkier.
When I used only cornstarch, the texture was extra tender but a bit delicate. Flour gives slightly firmer slices, which I like for lunchbox leftovers.
A tiny sprinkle of salt on top right before serving makes the honey brightness pop. It is subtle, but I notice.

Variations I have tried, for better or for oops

Lemon and thyme: add another half tablespoon of lemon zest and a pinch of dried thyme. Surprisingly elegant.
Orange blossom: use orange zest and a few drops of orange blossom water. Lovely with pistachios on top.
Yogurt mix: swap one third of the ricotta for thick Greek yogurt. Tangier, softer set. I liked it, my brother said it tasted like breakfast and then ate two slices anyway.
The one that did not work: I tried swirling fig jam into the top and it made a sunken crater. Tasted fine, looked like the moon. Next time I will serve jam on the side.

Gear I use, but do not stress if you do not have it

20 cm springform pan for easy slicing. No springform? Line a regular cake tin with parchment up the sides and lift it out slowly.
Fine mesh sieve for draining ricotta. A clean tea towel works too.
Microplane for zest. Or use a small knife to shave thin strips and chop them. A bit rustic, still tasty.
Hand mixer if you want very smooth batter. A whisk and some elbow grease do the job, promise.

How to store it without losing the magic

Keep your Homemade Greek Melopita covered in the fridge for up to 3 days. I think it tastes even better the next day when the flavors have a chat, but let it come to room temp for 20 minutes before serving so the honey aroma lifts. Though honestly, in my house it never lasts more than a day. If you want to freeze slices, wrap well and thaw overnight in the fridge. The edges stay nicer if you avoid the microwave, but if you must, short bursts are fine.

How I like to serve it

A drizzle of honey, a soft snowfall of cinnamon, and sometimes roasted figs if I am feeling a bit fancy. For a weekday treat, a spoon of thick yogurt on the side is spot on. My aunt adds chopped walnuts and a tiny splash of ouzo to the plate for special occasions, which sounds odd but it works. Tea or strong coffee is non negotiable at my place.

Hard earned pro tips

I once tried rushing the cooling step and regretted it because the center collapsed. Give it the oven rest, then the counter rest, and it will reward you.
I overbaked it once waiting for zero wiggle. Dry edges. Pull it when the center still has a gentle shimmy so the cheesecake keeps it’s gentle wobble after cooling.
Do not skip salting. Without it, the flavor can read flat. With it, boom, honey is the star.
Use parchment on the base even in a nonstick pan; it makes slicing calmer.

FAQ I actually get

Can I make melopita without a springform pan
Yes. Line a regular cake tin with parchment that goes up the sides and lift carefully. It might not be picture perfect, but it works a treat.

Is this super sweet
Not really. Honey forward, yes, but balanced. If your honey is intense, add the sugar, or serve with unsweetened yogurt to keep it chill.

Can I use cottage cheese
Short answer, probably. Blend it smooth and drain it well. I prefer ricotta or mizithra for flavor, but cottage cheese can be a clever swap if that is what you have.

How do I prevent cracks
Bake at a moderate temp, do not overmix, and let it rest in the warm oven at the end. If it cracks anyway, drizzle more honey and call it rustic. Nobody complains.

What size pan again
Twenty centimeter works best for this quantity. You can do 23 cm, just reduce bake time by a few minutes and expect a thinner slice.

Can I make it ahead
Yes. Bake the day before, chill, then bring to room temp for twenty minutes before serving. The texture sets and the flavor relaxes. Straight form the oven is lovely too, just a bit looser.

Do I need to use fancy honey
Nope. Use what you like. If it tastes good off the spoon, it will be great here. If it is very dark and strong, consider the extra sugar or a dollop of cream when serving.