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Golden Greek Honey Pie: Easy & Amazing Recipe

Golden Greek Honey Pie
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Experience the delightful Golden Greek Honey Pie (Melopita), a traditional dessert from Greece. This recipe features a flaky phyllo crust filled with a creamy, custard-like semolina mixture, all drizzled with sweet honey and sprinkled with sesame seeds. It’s an easy yet impressive dessert perfect for any occasion.

Ingredients

Scale
  • 8 sheets phyllo dough
  • 1 cup unsalted butter, melted
  • 1 cup semolina flour
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 2 cups whole milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Pinch of salt
  • 1/2 cup honey, warmed
  • 2 tablespoons sesame seeds, toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Layer the phyllo dough into the prepared dish, brushing each sheet generously with melted butter. Use 7 sheets in total for the base.
  3. In a separate bowl, whisk together the semolina flour, eggs, granulated sugar, whole milk, ground cinnamon, ground nutmeg, and salt until you have a smooth mixture.
  4. Pour the semolina mixture evenly over the layered phyllo base in the baking dish.
  5. Top with the remaining phyllo sheet(s), brushing each with butter between layers.
  6. Lightly score the top layer of phyllo in a diamond or square pattern to help the honey seep in later.
  7. Bake for 40-45 minutes, or until the top is golden brown and the filling is set.
  8. Let the Golden Greek Honey Pie rest for about 10 minutes after baking.
  9. While the pie is still warm, drizzle the warmed honey over the scored lines, allowing it to penetrate the pie.
  10. Sprinkle the toasted sesame seeds over the honey glaze.
  11. Slice your Golden Greek Honey Pie and serve warm or at room temperature.

Notes

  • For a vegan or dairy-free option, use plant-based milk and swap butter with vegan butter or coconut oil. Replace honey with maple syrup or agave nectar.
  • Add finely chopped nuts like walnuts or almonds between phyllo layers for extra texture.
  • Incorporate orange zest or vanilla extract into the filling for added aroma.
  • Reduce sugar or honey if you prefer a less sweet pie.
  • If phyllo is unavailable, consider filo-style wrappers or puff pastry, but be aware the texture will differ.
  • Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slices in the oven to restore crispness.
  • Freeze individual slices wrapped tightly for up to 1 month. Thaw and warm gently before serving.
  • If you don’t have semolina, fine polenta or a mix of all-purpose flour and cornstarch can be used, though the texture will be different.
  • You can make this Golden Greek Honey Pie ahead of time. Bake, store, and warm before serving.
  • If the filling is runny, ensure the semolina is fully cooked, your oven temperature is correct, and use finely ground semolina.
  • Scoring the top phyllo layer is optional but helps with honey penetration and easier slicing.
  • Keep phyllo covered with a damp towel to prevent drying and tearing; work gently.
  • Use high-quality, mild honey such as clover, wildflower, or thyme for the best flavor in your Greek honey pie.
  • You can reduce sugar by up to 1/4 cup, adjusting honey drizzle accordingly.
  • This Golden Greek Honey Pie can be baked in a round or square pan; adjust bake time as needed.
  • Sesame seeds are optional for added crunch.
  • Reheat leftovers in a preheated oven (325°F/160°C) for 5-10 minutes; avoid microwaving.

Nutrition

Find it online: https://bakerslider.com/golden-greek-honey-pie/

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