Description
A warm, sweet dessert infused with honey and wrapped in flaky phyllo dough, perfect for any occasion. This Greek-inspired pie is creamy, comforting, and easy to make.
Ingredients
Scale
- Phyllo dough (6 sheets for base, 3 sheets for top)
- 2 cups (500g) ricotta cheese
- 3/4 cup (180ml) honey
- 2 large eggs
- 1 teaspoon vanilla extract
- Cinnamon (optional, for sprinkling)
- Butter (melted, for brushing phyllo)
Instructions
- Thaw the phyllo dough according to the package instructions. Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together ricotta cheese, honey, eggs, and vanilla extract until smooth.
- Brush your pie dish with melted butter. Lay one sheet of phyllo, letting the edges hang over the sides, and brush with butter. Repeat with 5 more sheets, crisscrossing them to cover the dish evenly.
- Pour the ricotta-honey mixture into the pie dish, smoothing it out with a spatula.
- Fold the overhanging edges of phyllo over the filling and layer 3 more sheets on top, brushing each with butter. Tuck the edges inside the dish to seal.
- Place the pie in the oven and bake for 40-45 minutes, or until the phyllo is golden brown and the filling is set.
- Let the pie cool for 15 minutes before drizzling with extra honey and sprinkling with cinnamon (if desired). Slice and enjoy!
Notes
Keep phyllo sheets covered with a damp cloth to prevent drying. Brush each layer generously with butter for maximum flakiness. If the filling looks too runny, whisk in a tablespoon of flour to thicken it.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15
- Sodium: 100
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 24
- Protein: 6
Keywords: Greek Honey Pie, Melopita, Greek dessert, honey dessert, phyllo pie, ricotta pie