BM# 97: Week
Theme : Flavors of Greece
Now a days, I prefer books over internet for recipe searches for the simple reason that the book won’t turn itself off when I am half way through making a dish. I leave the book open and keep coming back to it whenever needed as opposed to asking my son or husband to unlock my phone if my hands are wet or dirty. For this theme, I had taken two books from the library. It’s easier to cook from a book when it comes to new cuisines. And the irony is that I had to depend on the internet for the recipe here.
The Reason? I didn’t do my grocery shopping this week and as a result the last onion and tomato went into making a very Indian lunch. So with the vegetable tray empty, I started looking at recipes that would cater to my pantry contents. Inevitably I was looking at recipes online and ended up choosing Melopita or Honey pie.
This recipe is from the Greek island of Sifnos. The recipe uses a local cheese Mizithra, but ricotta is a close substitute. The recipe can be made with or without a pie base. I had a ready made pie base that I wanted to use up, but you can bake the filling directly in a greased cake pan as well. I may not have onions and tomatoes at home, but I have honey, I have eggs and even ricotta cheese! It takes like a light cheese cake. I served it with some honey on top.
Read on for the recipe.
Recipe source: The spruce eats
Makes: One 10″ pie
- 1 lb(450gms) Ricotta cheese
- 1/2 cup honey
- 1/4 cup sugar
- 3 eggs, lightly beaten
- 3 tablespoons flour
- 1 readymade pie crust or homemade crust, optional
- Honey for glaze
- Pre heat the oven to 350F.
- In a mixing bowl, add the ricotta cheese, honey, sugar, eggs and flour.
- Grease a 10″ pie dish with butter and line with the pie crust. Press the dough into sides and bottom of the pan so that there is no gap in between the pan and crust.
- Add the filling to the crust and bake until the filling sets and doesn’t jiggle in the middle. It might take somewhere around 40-50 minutes.
- Once the pie is cooked, take off the oven and let it cool. Serve with honey or cinnamon sugar drizzled on top.