Those of you who read the previous post, will surely look forward to the recipe for healthy honey pies, or, melopites. Inspired by the famous melopita from the island of Sifnos, these honey pies are very tasty and easy, filled with mizithra cheese, honey, cinnamon and eggs. I garnished them with extra honey and a piece of honeycomb.
A brunch with Greek recipes
These healthy honey pies, or, melopites were one of the two recipes I made at the “Greek Brunch” that we organized with Kalliopi aka Madame Gâteaux and Athena aka Blissbuzz, in the beautiful garden of Madame Gâteaux’s tearoom. In this gorgeous garden, we set our tables, decorated our dishes and enjoyed a delicious “Greek Brunch”, and all these in a vintage mood!
As I told you in the previous post, my suggestions for a brunch with Greek recipes are whole wheat fennel greens pies and these healthy melopites.
Kalliopi prepared a leafless spinach pie, semolina halva with milk chocolate ganache and a brunch board with a variety of yogurts, fresh fruit, fig jam and homemade granola.
Athena made individual cheesecakes with anthotiro cheese and grape must cookies, sandwiches with whole wheat bread, roasted zucchini and manouri and colorful smoothies with almond mylk.
The photos are by Konstantinos Tzemis. I publish many of them, so that you can get in the mood and in our party! 😉 I hope you enjoy them!
Healthy Honey Pies (Melopites)
Healthy honey pies, or, melopites, inspired by the famous melopita from the island of Sifnos. These honey pies are filled with mizithra cheese, honey, cinnamon and eggs. I garnished them with extra honey and a piece of honeycomb.
- 100gr. all purpose flour
- 70gr. all purpose whole meal flour
- 70gr. butter, cubed
- a pinch of salt
- 3 tablespoons brandy
- 2 egg yolks
- 70gr. brown sugar
- 230gr. fresh mizithra cheese
- 100gr. honey
- 2 large eggs
- ½ teaspoon of cinnamon
- 1 tablespoon all purpose flour
- extra honey and cinnamon, for garnish
Put the 2 flours, salt and sugar in the food processor and mix.
Add the butter and while the food processor is running, add brandy (or water) and the yolks one by one. Once a ball is made the dough is ready. It will be soft and pliable.
Divide it into 6 individual tart tins, * spread it evenly and pierce it with a fork. Put the tart tins in the refrigerator for about 20 minutes.
Bake in a preheated oven at 180o C for about 12-13 minutes. Set aside to cool slightly.
Meanwhile, prepare the filling, mixing with a mixer all the ingredients except the eggs on medium speed, for 2-3 minutes. Then add 1-1 the eggs and mix for another 2-3 minutes. Divide the filling in the tarts and bake for another 20 minutes or so.
Unmold carefully after the tarts have cooled and garnish with extra honey and cinnamon. If you want, decorate with a piece of honeycomb.
11.7g Saturated fat
10.3g Unsaturated fat