Melopita (Μελόπιτα) tastes just as good as it looks, maybe ever more.
This simple, light dessert originated on the Cycladic island of Sifnos.
The word ‘melopita’ basically translates to ‘honey pie’.
- 225g flour
- 1/2 teaspoon of salt
- 225g of butter
- 500g of ricotta cheese
- 4 eggs
- 2 teaspoons of cinnamon
- 1/2 cup of honey
- caramelised nuts (optional)
Steps to make Melopita
- To prepare the crust, first sift the flour and salt.
- Cut the butter into tiny pieces and rub with fingertips until mixture resembles fine crumbs.
- Gradually add just enough water to make the dough hold together in a soft ball, about 2 tablespoons. Cover and rest for 30 minutes.
- Heat the oven to 180°C.
- Press the dough into the sides and bottom of a 25cm pie dish and place in the oven for 10 minutes.
- In the meantime, make the filling: Mix together the cheese, eggs, 1 teaspoon of cinnamon and the honey. Blend well together.
- Take out the empty baked shell from the oven and allow to cool.
- Turn the oven to 200°C.
- Pour the cheese mixture gently into the baked case and place in the oven for 15 minutes.
- Reduce to 170°C and bake for an additional 30 minutes until set.
- Remove the dish from the oven and allow to cool.
- When completely cool, sprinkle the melopita with cinnamon, honey and caramelised nuts.
- Serve, cut in wedges