Golden Greek Honey Pie Dessert

Golden Greek Honey Pie delivers a taste of Mediterranean magic with each flaky slice. Tender layers of buttery phyllo cradle a creamy semolina custard filling, and a drizzle of warm honey with toasted sesame seeds crowns every piece. This pie has graced my autumn table for years when the air is crisp and I want something a little special but easy.

I fell in love with this honey pie during a chilly fall evening. One sweet bite transported me straight to a Greek island taverna and now my whole family asks for it whenever we crave something golden and nostalgic.

Ingredients

• Phyllo dough sheets: create a signature crispy topping and bottom Look for ones that are not cracked or dried out for best flakiness
• Unsalted butter: melted for layering ensures rich flavor Choose fresh high-quality butter for the best results
• Semolina flour: thickens the custard and gives it a soft creamy structure Check the date for freshness and a fine grind
• Large eggs: bring binding power and create a silky custard
• Granulated sugar: sweetens the pie and balances the honey drizzle
• Whole milk: provides a luxurious texture Full fat milk keeps it creamy
• Ground cinnamon and nutmeg: infuse the pie with warmth Use freshly ground if possible for more aroma
• Pinch of salt: brightens and sharpens the softer flavors
• Honey: warmed for drizzling on top after baking Go for local or Greek honey with a floral depth
• Sesame seeds: toasted add crunch and a rich nutty note Sprinkle while still warm to stick

Step-by-Step Instructions

Prepare the Baking Dish:

Grease a rectangular baking dish thoroughly to ensure nothing sticks and your pie releases easily when serving

Build the Phyllo Base:

Layer a sheet of phyllo dough onto the dish then brush completely with melted butter Repeat with six additional sheets making sure each is well-buttered and smooth to avoid tearing

Mix the Filling:

Combine semolina flour eggs sugar milk cinnamon nutmeg and salt in a bowl Whisk until there are no lumps and the mixture is smooth and silky

Fill and Layer:

Pour the custard filling evenly over the phyllo base Let it settle so it reaches all corners for even baking

Finish the Top Layer:

Add your last phyllo sheet on top brushing generously with butter Score lightly with a sharp knife to make slicing easy after baking

Bake to Golden Perfection:

Slide the dish into a preheated oven Bake around forty five minutes until the top is golden and the filling is set The pie should have a slight wobble in the center Let it cool for ten minutes so the custard sets

Glaze and Garnish:

Drizzle warm honey across the baked pie letting it soak into the crust Sprinkle with freshly toasted sesame seeds Cut into pieces and serve warm or at room temperature for the best flavor

Pin

My favorite part is the honey drizzle It creates a glistening finish and sweetness that lingers I remember making this with my grandmother who always used wildflower honey from her backyard hives The aroma brings back all those happy kitchen moments with her

Storage Tips

Keep leftovers tightly covered in the fridge where the pie stays delicious for three days For crispy layers rewarm slices in a low oven instead of the microwave so the phyllo remains flaky and fresh

Ingredient Substitutions

If you cannot find semolina flour plain farina or fine cream of wheat offers a similar texture Dairy free milk can be swapped for whole milk just choose a creamy variety to maintain the custard’s richness

Serving Suggestions

Pair golden Greek honey pie with a dollop of thick Greek yogurt or a scattering of fresh berries For a festive touch grate a little orange zest over the top with the honey

Pin

Cultural Note

This pie is inspired by Melopita a traditional Greek dessert deeply connected to local honey and hospitality Families often serve it after celebratory meals or alongside afternoon coffee It captures the simple beauty of rural baking when ingredients shine

FAQs About the Recipe

→ Can I make this if I don’t have semolina flour?

While semolina flour gives a unique texture, you can substitute with fine farina or a combination of all-purpose flour and a bit of cornmeal for a similar effect.

→ What’s the best way to keep phyllo dough crisp?

Brush each phyllo sheet thoroughly with melted butter as you layer, and bake until golden. Serve soon after baking for best crispness.

→ Is it possible to make this dessert ahead of time?

Yes, you can prepare it a few hours in advance. Allow it to cool completely and cover loosely at room temperature. Add the honey glaze just before serving.

→ Can this dessert be served cold?

It’s delicious both warm and at room temperature. If you prefer, you can chill it for a firmer custard texture, though phyllo will soften slightly.

→ How do I prevent the custard from curdling?

Mix all custard ingredients thoroughly and bake at the recommended temperature. Avoid overbaking, which could cause separation.