Ingredients
- Ricotta cheese (full-fat): 500g
- Eggs (large): 4
- Greek honey: 1/2 cup (plus extra for drizzling)
- Vanilla extract: 1 teaspoon
- Lemon zest: 1 teaspoon
- All-purpose flour: 1/4 cup
- Olive oil (for greasing): 1 tablespoon
- Cinnamon: 1/4 teaspoon (optional)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9-inch pie dish with olive oil.
- Step 2: In a large bowl, whisk together the ricotta cheese, eggs, honey, vanilla extract, and lemon zest until smooth.
- Step 3: Gradually whisk in the flour until just combined. Be careful not to overmix. Add cinnamon if desired.
- Step 4: Pour the mixture into the prepared pie dish and spread evenly.
- Step 5: Bake for 35-45 minutes, or until the top is golden brown and the filling is set but still slightly wobbly in the center.
- Step 6: Let the pie cool completely before serving. Drizzle with extra honey before serving, if desired.
Notes
- Store leftover Melopita in the refrigerator, covered, for up to 3 days to maintain its creamy texture.
- A gentle reheat in a low oven (around 250°F/120°C) for 10-15 minutes will bring back the pie's warmth without drying it out.
- Serve this delightful pie chilled or at room temperature with a dollop of Greek yogurt or a sprinkle of chopped nuts for added texture.
- For a richer honey flavor, gently warm the honey before adding it to the ricotta mixture; this will also help it incorporate more easily.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American