In Greek: μελόπιτα, say: meh-LOH-peetah
This pan sized cheese and honey pie is made with fresh (sweet) Greek myzithra cheese, a favorite on the Greek island of Crete and other islands where it is made. The pie is cut into 16 pieces, but may not serve that many since it's hard to eat just one piece!
This recipe calls for a pan measuring 10 1/2 X 14 inches (roaster) or 24 X 36 cm.
Cook Time: 40 minutes
Ingredients:
- FOR THE PHYLLO DOUGH CRUST
- 2 1/2 cups of all-purpose flour
- 1/2 cup of confectioner's sugar
- 1/2 teaspoon of baking powder
- 1 cup of unsalted butter cut in cubes
- 2 large eggs, beaten
- 1/4 cup of brandy
- ----------
- FOR THE FILLING
- 1 2/3 pounds of sweet (fresh) myzithra cheese (or ricotta)
- 1 cup of honey
- 2 eggs, beaten
- 4-5 tablespoons of all-purpose flour
- 1 teaspoon of ground cinnamon
- ----------
- FOR BAKING
- baking parchment paper
- melted butter
Preparation:
Make the crust:
In a large bowl, combine the flour, confectioner's sugar, and baking powder, and whisk together to combine. Add the butter and work it into the flour with fingers until fully combined (it will be crumbly). Add eggs and brandy and knead to create a smooth dough (15 to 20 minutes).
Divide the dough in half and form into two balls. Flatten with hands to create two round pieces of dough. Wrap each in foil and refrigerate for 30 minutes.
Make the filling:
Use a fork and break up the cheese into small pieces (or mash). Add honey, beaten eggs, cinnamon and flour, and mix well to combine.
Make the pie:
Line the bottom of the baking pan with baking parchment paper brushed lightly with melted butter.
On a floured work surface, roll out one piece of dough to a size large enough to cover the bottom and sides of the pan, with a 1 to 2 inch overlap. Place in the pan (photo) and add filling, using a spoon or spatula to create a smooth level surface.
Preheat oven to 355°F (180°C).
Roll out the second piece of dough to cover the top of the pan, and place on top of the filling. Starting with the overlap from the bottom piece of dough, pinch over the top with the top crust and crimp all the way around the edges to seal (photo).
Using a razor blade or sharp knife, gently score the top (do not cut into the pie itself) into 16 pieces (photo).
Brush the top lightly with melted butter and bake at 355°F (180°C) for 40 minutes or until golden and cooked through.
Yield: 16 pieces of cheese and honey pie