This watermelon pie captures the essence of Greek cuisine! A harmonious balance between the natural sweetness of watermelon and the warm, earthy notes of cinnamon and sesame, all wrapped in a tender, slightly crunchy crust. A delightful burst of sweet sunshine in a flat pie.
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What is Greek watermelon pie
Greek watermelon pie is called “karpouzopita” and it is a flat pie. Flat pies are a special pie subcategory, characterized by their thin shape. They usually contain a simple dough, often without yeast, and can be filled with various ingredients such as cheese, herbs, fruits, vegetables, or meat.
This special flat sweet pie comes from the amazing island of Milos and it is the best of its kind. There is a reason for that.
The soil of the island of Milos, as well as the rest of the Cyclades, is dry beyond belief. How anything green can survive the day's dryness and heat is amazing. However, the outcome is the sweetest watermelon (and tomatoes. You have to make this tomato-garlic pasta from Milos) you have ever tasted.
Don't skip this flat pie (and the garlic pasta) when you visit this beautiful island.
In a nutshell, the secrets behind that traditional recipe. The sweetness of the watermelon and the crispiness of the pie. Crusty on the outside, soft on the inside. Mix the watermelon with honey, sugar (if needed), cinnamon, and olive oil, pour in a pan full of sesame seeds and bake. Heaven!
Why this recipe works
Watermelon is indisputably the king of the summer fruits. Tasty? Yes! Thirst-quenching? You bet! Nutritional? Of course! The effects on our body make it a nutritional standout and a great addition to a balanced summer menu.
The sweet, juicy watermelon pairs perfectly with the nutty, crunchy sesame seeds, creating a delightful contrast of flavors. Furthermore, the pie offers a mix of textures—chewy sesame seed base, juicy watermelon filling, and caramelized, toffee-like sides.
What I love the most is that watermelon provides natural sweetness, reducing the need for excessive added sugar. Honey addition helps too. With watermelon as the main ingredient, the pie offers a lighter, fruit-based dessert option.
Needless to say, the recipe uses basic, readily available ingredients. Accordingly, it is so easy that a child could effortlessly make it. It is mostly baking time.
Finally, you are going to love the versatility of this pie. Enjoy it as a dessert or a sweet snack, perfect for various occasions. I’ll give you a tip here: it can be an excellent breakfast too. Greek breakfast is unique because of treats like this pie.
The recipe's story
Not interested in food traditions and stories? No problem…Jump to Recipe
The rest of you …..
Imagine you live in the 1960s on the beautiful Greek island of Milos (men, the landscape of that island is out of this world. Check it out!). Your garden is full of juicy, sweet watermelons. Your family, friends, and neighbors have already consumed a few dozen. Ok, enough! What else could you do to enjoy it and not waste anyone? Watermelon with feta cheese (checked), watermelon jam (checked), spoon watermelon sweet (checked), and… watermelon pie … YES!
Key ingredients
As already mentioned, this is an easy and straightforward recipe. The ingredients are simple and you can find them everywhere.
Watermelon: The star of the dish, fresh watermelon provides natural sweetness, juiciness, and a vibrant color that defines this pie.
Flour: Use all-purpose flour or whole wheat flour or a mix sifted. It is used to bind the watermelon together and give structure to the pie.
Sugar and/or honey: These are optional ingredients and their addition depends on the watermelon's ripeness and the desired sweetness intensity of the pie. I always prefer honey to sugar, so my recipe uses only 1 tablespoon of honey and no granulated sugar at all.
BUT I usually purchase ripe watermelons that are so deliciously sweet in August. If the watermelon you have purchased isn’t that sweet you have to add sugar/honey, as much as you like.
Alternatively, skip sugar and drizzle honey over the pie after baking. This is the perfect version because you can enjoy the nutrients of raw honey and its amazing flavor combined with the watermelon pie.
Olive oil: It adds richness and moisture along with a tender texture.
Sesame seeds: A mix of black and white sesame seeds sprinkled over the bottom and on top before baking adds a nutty flavor and a pleasant crunch to contrast the semi-soft texture of the filling.
Cinnamon: Ground cinnamon adds a warm, aromatic flavor that complements the sweetness of the watermelon and depth to the pie.
How to make watermelon pie
Time needed: 50 minutes
Milo’s watermelons are the best first material for top-notch watermelon pies. For us, the unfortunate who don’t live in Milos, have to improvise and replicate the flavor. The best way we can. Boy, it was not easy at all. Two epic-failed testing recipes (two organic watermelons wasted). Finally, I nailed it the third time!
Without further ado, ladies and gentlemen, I present you the ultimate, authentic Greek Mediterranean summer pie, made by the king of summer fruits, right from the island of Milos.
- Prepare the watermelon
Remove seeds and rind from watermelon. Cut into pieces and place in a large bowl. Use your hand to smash/cut the pieces into smaller ones.
- Make the watermelon batter
Add olive oil, honey, and cinnamon. If the watermelon is sweet, don’t add any sugar. If not, add one tablespoon and taste. Add as many tablespoons as you like. Alternatively, skip the sugar and drizzle honey over the baked pie before serving.
Add gradually the sifted flour. Toss to combine and dissolve the flour. You should have a batter not very thick. - Prepare for baking
Grease the baking pan/dish, and sprinkle half the sesame seeds over the bottom. Pour the watermelon batter over the seeds. It should be about MAX 1 inch (2,5cm) thick. Sprinkle the remaining sesame seeds over the top and cinnamon (optional).
- Bake
Bake for 40 minutes to 50 minutes in a preheated oven. It is ready when golden and crispy around the edges. Use a spatula to lift gently the pie. The base should not be wet or soft but well-baked, almost crispy. Allow to cool completely before slicing.
Meal prepping this recipe
You can save time by assembling the pie the day before.
Make the watermelon batter and pour it into the baking pan. Keep the pan covered with plastic wrap in the fridge and the following day bake it in a preheated oven.
Alternatively, make the batter and keep it in a sealed food container in the fridge. The following day, prepare the baking pan and bake following the instructions.
Keep in mind that you need about an hour for the pie to cool to room temperature.
Expert tips
- If your watermelon is sweet don’t use sugar. Its natural sweetness and the honey will do the work. I used only one tablespoon and then I called my oldest son to taste the sweetness. Approved and good to go with only one tablespoon! Taste after every tablespoon of sugar.
- Keep in mind that this is a flat (thick/shallow) pie. The watermelon batter should be up to 1 inch (2.5cm) MAX (half-inch recommended). Otherwise, the pie will not be baked in the center and come out too runny. You will have a delicious watermelon mash/jelly.
- The pie is ready when the edges are golden. Check the baking on the bottom by gently lifting the pie with a spatula. The base should not be wet or soft but well-baked, almost crispy. Don’t panic if it is too watery in the center. It will come out just fine once it is cooled enough.
How to serve watermelon pie
Look at that amazing pie. Well, done, guys! Allow your karpouzopita to cool to room temperature after baking. This helps the flavors to settle and makes it easier to slice a presentable piece.
Cut the pie into square or triangular pieces, depending on the shape of the baking dish and your preference.
Serve by drizzling honey and sprinkling cinnamon (optional). Yogurt or ice cream are good companions as well. However, you can be like me and eat it plain. I need to experience this unique watermelon aftertaste.
Place the slices on a serving platter and offer them as a dessert or snack …or breakfast! Yes, you read right. This pie is perfect for breakfast and it goes so well with coffee.
How to store and freeze
Store: Cut the pie into pieces and place them in an airtight food container. You can also cover the baking pan tightly with plastic wrap. Store in the refrigerator for up to 3 days.
Freeze: Wrap each slice tightly in plastic wrap to prevent freezer burn. Arrange the wrapped slices in a single layer in a freezer-safe container or a ziplock bag. If you prefer stacking the slices, place parchment paper between layers to prevent them from sticking. Label the container with the date and freeze for up to 2 months.
Thaw: Transfer the slices to the refrigerator and let them thaw overnight. Once thawed, the pie can be served chilled or brought to room temperature. If you prefer, you can warm it slightly (I repeat slightly) in the oven before serving.
More Greek flat pie recipes
If you want to taste more Greek flat pies, I would recommend:
This zucchini pie called kolokithopita is popular (over 7.7k shares).
The famous Greek flat flour pie is called alevropita. So easy to make.
This variation of alevropita with herbs.
This milk pie called galatopita with or without phyllo, is an excellent dessert for a dinner party, potluck, pick nick.
This pumpkin pie, is perfect for fall and winter time.
If you make my recipe, you have to let me know! I absolutely love your feedback. This is a huge motivation for me and keeps 30daysofgreekfood’s kitchen alive. Bookmark this recipe and leave your rate and comment below, or take a photo with your Watermelon Pie and tag me on Instagram with #30daysofgreekfood and Facebook with @30daysofgreekfood.
Recipe
Traditional Greek Watermelon Pie
Ingredients
- 5-6 cups (1kg) watermelon, without the rinds, seeds cut into cubes
- 0-5 tablespoons sugar (optional)
- 1 tablespoon olive oil
- 3 teaspoons olive oil (for greasing the pan)
- 1 tablespoon honey
- 1 +⅓ cup (215g) all-purpose flour or whole wheat flour or a mix, sifted
- ⅔ cup (100g) white and black sesame
- 1 teaspoon cinnamon
For toping or/and serving (optional)
- Honey
- Cinnamon
- Yogurt, ice cream
Instructions
- Preheat the oven to 374° F (190°C) Fan.
- Place the watermelon cubes in a large bowl. Use your hand to smash/cut the pieces into smaller ones. We want a pulp with small watermelon pieces.
- Stir in olive oil, honey, and cinnamon. Taste the pulp. If it is sweet, don’t add sugar. If not, stir in one tablespoon and taste again. Add as many tablespoons according to taste.
- Add gradually the sifted flour. Toss to combine and dissolve the flour. You should have a loose batter, neither too watery nor too thick.
- Use up to 3 tablespoons olive oil to grease an 11-inch (28cm) pie plate or baking pan/dish, and sprinkle half of the sesame seeds over the bottom. Pour the watermelon batter over the seeds. The mixture should be about MAX 1 inch (2,5cm) thick. Sprinkle the remaining sesame seeds over the top and more cinnamon (optional).
- Bake for 40 to 50 minutes in the preheated oven. It is ready when golden and crispy around the edges. Check the baking on the bottom by gently lifting the pie with a spatula. The base should not be wet or soft but well-baked, almost crispy. It remains soft in the center.
- Allow to cool completely before slicing. Drizzle some honey or/and cinnamon (both optional) or serve with yogurt or ice cream. Refrigerate leftovers to be even cooler the following day.
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