Name: Melopita Sifnou (Μελόπιτα Σίφνου)
Prep time: 20 min
Cook time: 40 min
Total time: 3 h
Yield: 8 servings
Cuisine: Greek
Ingredients: 600g fresh unsalted mizithra (μυζήθρα), drained if wet and brought to room temperature; 180g Greek thyme honey, plus 25g more for finishing; 3 large eggs, room temperature; 20g all-purpose flour; 3g ground cinnamon, divided; 10g unsalted butter, softened, for the pan

Question 1

What cheese do I use for Melopita Sifnou?

Accepted Answer

Use 600g fresh unsalted mizithra for Melopita Sifnou. The cheese should taste milky, mild, and not salty or sour-sharp. If fresh unsalted mizithra is unavailable, use unsalted anthotyro or very mild fresh ricotta drained overnight, but salty mizithra, feta, and cream cheese change the dish.

Question 2

How do I know when Greek melopita is done baking?

Accepted Answer

Greek melopita is done after 35 to 42 minutes at 170C, or 160C with fan, when the edges are set, the top is lightly freckled, and the center moves as one soft piece when nudged. Carryover heat finishes the set during cooling.

Question 3

Why did my Melopita Sifnou turn grainy?

Accepted Answer

Melopita Sifnou turns grainy when the crustless honey cheesecake is baked until the center is firm or the filling is whipped full of air. Bake only until the center wobbles as one soft piece, and fold the honey-egg mixture gently into the smoothed mizithra.

Question 4

Can I make Melopita Sifnou ahead of time?

Accepted Answer

Yes, bake Melopita Sifnou 1 day ahead and refrigerate it in the pan or covered after unmolding. For clean slices, chill the pie for at least 2 hours after the first hour of cooling. Add the final cinnamon dusting and 25g honey drizzle just before serving.

Question 5

How should I store Greek honey cheesecake?

Accepted Answer

Store Greek honey cheesecake in the refrigerator for up to 2 days, covered to protect the fresh mizithra filling. Bring Melopita Sifnou out 20 minutes before serving so the honey softens and the cheese tastes milky again. Serve cool or at room temperature.

Question 6

Do I need a special pan for Melopita Sifnou?

Accepted Answer

Use a 24cm shallow round metal tapsi or cake pan for Melopita Sifnou. Butter the pan, line the base with a 24cm parchment circle, and butter the parchment. Leave the sides unfloured so the crustless mizithra pie bakes with a clean, soft edge.

Ingredient	Quantity
fresh unsalted mizithra (μυζήθρα)drained if wet and brought to room temperature	600g
Greek thyme honey25g held back for finishing	180g + 25g
large eggsroom temperature	3

Culinary Explorer

Melopita Sifnou (Μελόπιτα Σίφνου)

Ingredients

fresh unsalted mizithra (μυζήθρα)

Greek thyme honey

large eggs

Where cooking meets culture.