Golden Greek Honey Pie
A delightful dessert that combines rich flavors of honey and spices with light, flaky phyllo dough, perfect for any gathering.
Ingredients
For the pie crust
- 8 sheets phyllo dough
- 1 cup unsalted butter, melted
For the filling
- 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
- 1 pinch salt
- 1/2 cup honey, warmed
- 2 tablespoons sesame seeds, toasted
Instructions
Preparation
- Preheat the oven to 175°C. Grease a 23x33 cm baking dish with melted butter.
- Place one sheet of phyllo in the dish and brush with melted butter. Repeat with six additional sheets, brushing each with butter as you stack.
Making the Filling
- In a bowl, whisk semolina flour, eggs, granulated sugar, whole milk, ground cinnamon, ground nutmeg, and a pinch of salt until smooth and well combined.
- Pour the semolina custard over the prepared phyllo base.
Baking
- Place the remaining phyllo sheet on top, brushing with melted butter.
- Lightly score the top layer with a sharp knife. Bake for 40–45 minutes or until the surface is golden brown and the custard is set.
- Cool for 10 minutes. Drizzle the pie with warmed honey and sprinkle with toasted sesame seeds.
- Slice and serve warm or at room temperature.
Notes
Pairs beautifully with whipped cream or vanilla ice cream. You can store it covered in the refrigerator for up to three days or freeze slices for up to two months. Reheat individual portions for the best texture.