I had heard and then read a lot about the famous ‘Honey Pie” from the Greek island of Sifnos. Some folks will tell you that it tastes like cheesecake, and possibly — as a cheese — maybe that is the closest it comes. If you make this pie thinking you are making a ‘cheesecake’ you are bound to be disappointed; however, it is a very special dessert none-the-less!
Back to the Greek Honey Pie called Melopitta, the traditional Easter treat of the island of Sifnos! Searching for authentic ingredients for “Melopitta” is challenging. Most of the knock-off recipes substitute the Greek cheese Myzithra (μυζήθρα, pronounced mee-ZEETH-rah) with Ricotta, Mascarpone or even Cottage cheese… but it is far closer to cream cheese in practical use. There are also many ‘cheesecake’ variations utilizing Myzithra with brandy, fruit and nuts.
The basic recipe is fairly standard: the filling is of grated Myzithra cheese, eggs, sugar and honey placed in a simple crust. I have seen this dessert baked in a variety of pans, but one of the most appealing presentations is baked in a shallow quiche pan with a removable bottom. Most of the recipes add only 2 or maybe four eggs per pie, but if you do this the pie will have a lot of body ( think ‘hockey puck’). I eventually added many more eggs (8) to fluff it up and it is quite enjoyable.
Myzithra is made from the milk and whey of sheep and/or goats. Recognizing the inherent strong flavors in this cheese, then I like to add some fruit or nuts (some like to bake on sliced almonds, but I most enjoy caramelized pecans).
bon appetite!