Golden Greek Honey Pie (Melopita) Recipe

Introduction

Golden Greek Honey Pie, or Melopita, is a delightful dessert combining the crispness of buttery phyllo with a creamy semolina custard. Drizzled with honey and topped with toasted sesame seeds, this pie offers a perfect balance of sweet and aromatic flavors.

Ingredients

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

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly.
2. Step 2: Place one sheet of phyllo dough in the dish and brush it generously with melted butter. Repeat this process with six more sheets, stacking them neatly and brushing each with butter.
3. Step 3: In a mixing bowl, whisk together the semolina flour, eggs, sugar, whole milk, ground cinnamon, ground nutmeg, and a pinch of salt until the mixture is smooth.
4. Step 4: Pour the semolina custard mixture over the layered phyllo base evenly.
5. Step 5: Top the custard with the remaining phyllo sheet, brushing melted butter between each layer. Lightly score the top with a knife to help with serving.
6. Step 6: Bake the pie for 40 to 45 minutes, until it is golden brown and set. Remove from the oven and let it cool for 10 minutes.
7. Step 7: Drizzle the warmed honey evenly over the pie and sprinkle with toasted sesame seeds. Slice and serve warm or at room temperature.

Tips & Variations

• Use fresh phyllo dough sheets and keep unused sheets covered with a damp cloth to prevent drying out during assembly.
• For a richer flavor, substitute half the milk with cream or add a teaspoon of vanilla extract to the custard mixture.
• Try sprinkling chopped walnuts or almonds along with sesame seeds for added texture.
• If you prefer a less sweet pie, reduce the sugar to 1/2 cup or drizzle less honey at the end.

Storage

Store leftover honey pie covered tightly in the refrigerator for up to 3 days. Reheat individual slices gently in the oven or microwave to restore warmth. Avoid letting it sit out at room temperature for extended periods to maintain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour instead of semolina?

Semolina gives the pie its unique texture and slight graininess; substituting with all-purpose flour may result in a softer, less authentic custard. If necessary, use fine cornmeal as a closer alternative.

How do I keep phyllo dough from tearing during assembly?

Phyllo is delicate and dries out quickly, so work fast and keep unused sheets covered with a damp kitchen towel. Brushing each sheet generously with melted butter also helps prevent tearing and adds crispness.

Golden Greek Honey Pie (Melopita) Recipe

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Golden Greek Honey Pie, or Melopita, is a traditional Greek dessert featuring layers of crisp phyllo dough filled with a smooth, spiced semolina custard. Baked to a golden perfection and finished with a drizzle of warm honey and toasted sesame seeds, this pie balances a rich, creamy texture with aromatic spices for a delightful treat perfect for any occasion.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Greek

Ingredients

Scale 1x2x3x

Phyllo Base

• 8 sheets of phyllo dough
• 1 cup unsalted butter, melted

Filling

• 1 cup semolina flour
• 3 large eggs
• 3/4 cup granulated sugar
• 2 cups whole milk
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Pinch of salt

Topping

• 1/2 cup honey, warmed
• 2 tbsp sesame seeds, toasted

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to ensure the pie does not stick.
2. Layer Phyllo Dough: Place one sheet of phyllo dough into the baking dish and brush it generously with melted butter. Continue layering and buttering each of the next six sheets, stacking them neatly for a crisp, golden base.
3. Make the Filling: In a mixing bowl, whisk together the semolina flour, eggs, sugar, whole milk, ground cinnamon, ground nutmeg, and a pinch of salt until the mixture is smooth and well combined.
4. Assemble the Pie: Pour the semolina custard mixture evenly over the layered phyllo base. Then cover with the final phyllo sheet on top, brushing melted butter between each layer to ensure a golden crust. Lightly score the surface with a knife to allow steam to escape during baking.
5. Bake: Place the pie in the preheated oven and bake for 40 to 45 minutes, or until the pie is set and the top is a beautiful golden brown. Once baked, allow it to cool for about 10 minutes.
6. Finish with Honey and Sesame: Drizzle the warmed honey evenly over the warm pie, then sprinkle with toasted sesame seeds for added flavor and texture. Slice into portions and serve warm or at room temperature.

Notes

• Ensure the phyllo dough is covered with a damp cloth to prevent it from drying out while assembling.
• Warming the honey helps it drizzle smoothly over the pie.
• Use fresh, high-quality honey and butter for the best flavor.
• Serving the pie slightly warm enhances the honey aroma and texture.
• You can toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes until fragrant, stirring constantly to avoid burning.

Keywords: Greek honey pie, Melopita, semolina custard pie, phyllo dessert, Greek dessert, honey and sesame pie