Island of Sifnos Honey Bread

This honey bread (melopita) is a traditional sweet from Sifnos, one of the Cycladic islands in Greece known for its thyme honey and rich baking tradition. A simple dough lines the pan, and the filling is a generous mix of 2 ½ pounds of ricotta (or the traditional unsalted mizithra), 10 eggs, sugar, three full cups of honey, and cinnamon.

The result is somewhere between a cheesecake and a custard pie, baked until set with a final dusting of cinnamon on top. Cut it in diamond shapes the traditional way and serve it at room temperature.

The quality of the honey matters enormously here. Three cups is a lot, and it’s the dominant flavor. Greek thyme honey is ideal, but any good-quality, strongly flavored honey will work. Mild clover honey will taste flat by comparison.

Kitchen Tips

• Mix the ricotta filling by hand for a rustic texture; a mixer makes it too smooth and loses character
• Let the dough hang over the pan edges; it frames the filling and keeps it from sticking
• The bread is done when the filling is set and lightly golden on top; it firms further as it cools
• Aim for about 2 inches total height for the right ratio of dough to filling

Variations

• Use fresh mizithra if you can find it for the most authentic Sifnos flavor
• Add a tablespoon of orange zest to the filling for a citrus note
• Drizzle extra honey over the warm diamonds before serving for a glistening finish