Golden Greek Honey Pie (Melopita)
A luscious Greek honey pie made with crisp phyllo layers, creamy semolina filling, and a warm honey glaze. Easy to make, rich in flavor, and perfect for holidays or cozy nights in.
Ingredients
- 8 sheets phyllo dough
- 1 cup unsalted butter melted
- 1 cup semolina flour
- 3 large eggs
- ¾ cup granulated sugar
- 2 cups whole milk
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Pinch of salt
- ½ cup honey warmed
- 2 tablespoons sesame seeds toasted
Instructions
Prepare the Pan:
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
Layer the Phyllo Base:
- Lay one sheet of phyllo dough in the dish and brush generously with melted butter. Repeat with six more sheets, buttering each layer thoroughly.
Make the Semolina Filling:
- In a large bowl, whisk together semolina flour, eggs, sugar, milk, cinnamon, nutmeg, and salt until smooth and lump-free. Pour this custard mixture evenly over the phyllo base.
Top the Pie:
- Layer the final sheet of phyllo on top, brushing with melted butter. Lightly score the top with a sharp knife to create even slices.
Bake:
- Bake for 40–45 minutes, or until the top is golden brown and the custard is set. Remove from the oven and let cool for about 10 minutes.
Finish and Serve:
- Drizzle warmed honey generously over the pie and sprinkle with toasted sesame seeds. Slice and serve warm or at room temperature.
Notes
Phyllo Tips: Keep phyllo sheets covered with a damp towel while working to prevent drying.
Filling Variations: Add a splash of orange blossom water or lemon zest for a citrusy twist.
Make Ahead: Bake and cool completely, then refrigerate for up to 3 days. Warm gently before serving.
Serving Suggestion: Pair with Greek yogurt, whipped cream, or extra honey drizzle.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Freezing: Freeze slices individually for up to 2 months; thaw in the fridge and reheat before serving.