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  Greek Recipes

Island Cheese and Honey Pie"Melopita Nissiotiki"


The Greek version of Cheesecake, this is a very nice change for us Westerners.


Crust: Filling:
1 cup all purpose flour 1 lb. Greek Mizithra or Ricotta Cheese
1 tbs. Sugar 1/2 cup sugar
5 tbs. Butter 1/2 cup honey
2 tbs. Ice water 3 eggs, beaten
  1 tsp. Grated lemon peel

Make the crust by sifting the flour into a bowl and adding the sugar and the butter. Work it together with your fingers until you have small beads of dough. Add the ice water and work it into a dough, picking up all the small particles. Form it into a ball, wrap it tightly and refrigerate for 1/2 hour.

Preheat your oven to 350°F.

Roll out the dough on a lightly floured board until it is about 1 inch bigger on each side than a 9-inch pan. Fold it in half and gently move it to your baking pan. Fold the edges under, and press against the sides to make a fluted rim about 1/2 inch higher than the pan to hold the filling when it rises. Line the crust with a sheet of aluminum foil and add some beans to weight it down (baking blind). Partially bake the crust for 15 minutes, until it is slightly golden. Let it cool before you remove the beans and foil.

Put the cheese, sugar and honey in a bowl and mix well. Add the eggs and lemon peel and mix again. Pour the mixture into the cooled shell and bake for 45 minutes or until the surface is golden brown and cracks appear on it.

Susie’s note: This pie can be eaten hot, while it is still light and fluffy or when it’s cold and more the consistency of a Western Cheesecake. Either way, it’s wonderful.


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