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Translated as honey pie, this light Greek dessert is traditionally associated with the island of Sifnos, but its varieties can be found in other Greek regions as well. The pie combines fresh cheese, preferably mizithra based on sheep or goat milk, eggs, and honey, and it is usually baked as a round, crustless cake.
It is recommended to garnish melopita with a sprinkle of cinnamon and an additional drizzle of honey.
Tirenia is a traditional cheese pie hailing from the island of Kimolos. The dough is typically cut into rectangles or squares which are then topped with a portion of cheese before the edges are folded over the filling, leaving the center open. Once assembled, the cheese pies are baked until they develop a nice color and crispy crust on the outside while remaining soft and fluffy on the inside.
The cheese filling usually consists of beaten eggs, freshly ground black pepper, and crumbled local cheese such as the Kimolian manouri. This savory Greek pie often calls for using a type of yeast dough, although some versions are made with a combination of flour, warm water, olive oil, eggs, and salt.
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Karpouzopita is a sweet summer specialty of the Greek island of Milos, consisting of watermelon flesh, sugar, local thyme honey, flour, cinnamon, and olive oil. This dish derives its name from the Greek words karpouzi, meaning watermelon, and pita, which means pie or flat.
The watermelon mixture is poured into a baking tray, smoothened out into a flat pie or cake, and topped with plenty of white sesame seeds before baking. The pie should be baked until it develops a nice color and crispy crust on the top and bottom, but remains soft and pudding-like in the middle.
MOST ICONIC Karpouzopita
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