Ingredients
- Feta cheese, crumbled – 500g
- Eggs – 4 large
- Greek yogurt – 200g
- All-purpose flour – 100g
- Honey – 150g, plus extra for drizzling
- Olive oil – 50ml
- Lemon zest – 1 teaspoon
- Cinnamon – 1/2 teaspoon
Instructions
- Step 1: Preheat oven to 180°C (350°F). Grease a 23cm (9 inch) baking dish with olive oil.
- Step 2: In a large bowl, whisk together the feta cheese, eggs, Greek yogurt, honey, lemon zest and cinnamon until well combined and relatively smooth. Some lumps of feta are fine.
- Step 3: Gradually whisk in the flour until just combined. Be careful not to overmix.
- Step 4: Pour the mixture into the prepared baking dish and drizzle with a little olive oil.
- Step 5: Bake for 35-40 minutes, or until golden brown and set. A toothpick inserted into the center should come out clean.
- Step 6: Let cool slightly before drizzling with additional honey and serving. Serve warm or at room temperature.
Notes
- Store leftover Melopita in the refrigerator, well-covered, for up to 3 days.
- To reheat, gently warm slices in a low oven or microwave until just heated through, being careful not to dry it out.
- Melopita is delicious served with a dollop of extra Greek yogurt or a sprinkle of chopped walnuts for added texture.
- Don't overmix the batter after adding the flour; gentle mixing ensures a tender, not tough, pie.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American