Instructions:
Prepare the crust:
Preheat your oven to 350°F (175°C).
In a bowl, combine the ground oats or almond flour, olive oil, and honey until the mixture resembles a moist crumble.
Press the mixture into a 9-inch pie dish to form a crust. Bake for 10 minutes, then let cool completely.

Make the filling:
In a mixing bowl, whisk together Greek yogurt, ricotta cheese, honey, vanilla extract, and lemon zest until smooth and creamy.
Spread the filling evenly into the cooled crust. Cover and refrigerate for 3-4 hours, or until set.

Prepare the blueberry topping:
In a saucepan, combine blueberries, honey, and orange juice. Cook over medium heat until the berries soften and release their juices.
Stir in the cornstarch mixture and cook for 1-2 minutes until thickened. Remove from heat and cool completely.

Assemble the pie:
Once the filling is set, spoon the cooled blueberry topping over the yogurt-ricotta layer.
Garnish with fresh mint leaves if desired.

Serve:
Serve chilled as a light, refreshing Mediterranean dessert. Pair it with herbal tea or a glass of water infused with lemon and mint.
This recipe stays true to Mediterranean diet principles by using whole grains, olive oil, honey, fresh fruits, and low-fat dairy. It’s a guilt-free treat packed with flavor and nutrients!