Part custard, part cheesecake, a Honey Pie or Melopita (meh-LOH-peeta) is so versatile that you will find yourself trying it many ways. You can make this like a pie with a bottom and/or top crust. You can try it as a tart as I make it. Or you can make it without a crust entirely as it is enjoyed on the island of Sifnos in Greece. Either way, it is sure to please.

Traditionally this is made with soft Myzithra (mee-ZEEthra) cheese, but if that is not readily available, use Ricotta cheese as a great substitute. You can substitute the crust with a prepared pie shell.

I’ve made this recipe several times and it’s always the first dessert to disappear. I’ve brought it to meeting twice so far and thought I’d share it this time with other members. I make it as a bottom crust pie with ricotta; very quick and easy using a pie shell! Καλή όρεξη (Bon Appertit) in Greek

FRANK MACERA

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