Greek Honey Pie.

Melopita is a delightful regional specialty of Sifnos, one of the most beautiful Greek isles, in an island group known as the Cyclades.

Fresh, light, creamy and with just the right amount of sweetness, this traditional Greek dessert recipe is perfect for all occasions.

Ingredients

olive oil
660g Greek anthotyro or ricotta (1 lb, 7 1/4 oz), at room temperature
100ml Greek honey, (5 1/2 tbsp), plus extra for drizzling
4 large eggs, at room temperature
1 1/2 tbsp cornflour
1 tbsp vanilla extract
zest 1/2 lemon
ground cinnamon

Directions

Pre-heat the oven to 160C (320F). Grease a round loose bottomed 18cm (7 inch) cake tin with a little olive oil before lining both the bottom and the sides with baking parchment.
In a large bowl, use a wooden spoon or a whisk to beat the ricotta until smooth. Beat in the honey, followed by the eggs, one by one, the cornflour, the vanilla, and the lemon zest.
Scrape the mixture into the prepared tin, smoothing the top with the back of your spoon.
Bake for 50-60 minutes, until the middle is set not jiggly, and it has started to colour around the sides.
Leave to cool in the tin before transferring to a plate and drizzling with just enough honey to cover the top, and sprinkling with a generous amount of cinnamon.