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Golden Greek Honey Pie (Melopita)

Traditional Greek honey custard pie with rich, creamy filling and golden honey glaze, perfect for special occasions and authentic Mediterranean desserts.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert, Sweet
Cuisine: Greek, Mediterranean
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Custard Filling
  • 4 large eggs room temperature
  • 1 cup ricotta cheese or Greek anthotyro
  • 0.75 cup honey plus extra for drizzling
  • 0.5 cup semolina flour
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 1 orange zest from 1 large orange
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 pinch salt
  • 2 tbsp melted butter
Optional
  • 6 sheets phyllo dough for crust
  • 0.25 cup chopped walnuts for garnish
  • powdered sugar for dusting

Equipment

  • 9-inch round baking dish
  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9-inch round baking dish with butter.
  2. Beat eggs for 3-4 minutes until pale and fluffy.
  3. Add ricotta cheese and whisk until completely smooth.
  4. Gradually pour in honey while stirring continuously.
  5. Fold in semolina, flour, cinnamon, nutmeg, and salt gently.
  6. Stir in vanilla extract, orange zest, and melted butter.
  7. If using phyllo, layer sheets in pan with butter between each layer.
  8. Pour custard mixture into prepared pan and spread evenly.
  9. Fold phyllo edges over filling if using and brush with butter.
  10. Bake for 40-45 minutes until golden and center is just set.
  11. Drizzle with honey immediately after removing from oven.
  12. Cool for 30 minutes before serving.

Notes

Best served warm or at room temperature. Can be stored in refrigerator for up to 5 days. Flavors improve after resting overnight.