Golden Greek Honey Pie Recipe

Introduction

Golden Greek Honey Pie is a delightful dessert featuring crispy layers of phyllo dough filled with a creamy semolina custard. Drizzled with warm honey and toasted sesame seeds, this pie brings a perfect balance of textures and flavors that will impress any guest.

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 to prevent sticking.
2. Step 2: Lay 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 to form the base.
3. Step 3: In a mixing bowl, whisk together the semolina flour, eggs, sugar, milk, ground cinnamon, nutmeg, and a pinch of salt. Mix until the custard is smooth and well combined.
4. Step 4: Pour the custard mixture evenly over the buttered phyllo base in the baking dish.
5. Step 5: Top the custard with the remaining phyllo sheet, brushing each layer with melted butter as before. Score the top layer lightly with a knife to help with even baking and portioning.
6. Step 6: Bake in the preheated oven for 40 to 45 minutes, until the pie is golden brown and the custard is set. Remove from the oven and let it cool for 10 minutes.
7. Step 7: Drizzle the warmed honey over the pie and sprinkle with toasted sesame seeds. Slice and serve warm or at room temperature for the best flavor and texture.

Tips & Variations

• Use fresh phyllo dough for the best crispiness, and cover unused sheets with a damp towel to prevent drying.
• For a nutty twist, add chopped walnuts or almonds to the custard mixture before baking.
• If you prefer a lighter sweetness, reduce the sugar slightly or use a mild honey for drizzling.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to maintain the crisp phyllo layers, or enjoy cold as a chilled dessert. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the semolina flour?

Semolina gives the custard its unique texture, but you can use fine cornmeal or a combination of all-purpose flour and cornmeal in a pinch, though the texture will be slightly different.

How do I keep the phyllo dough from drying out?

Phyllo dough is very delicate and dries out quickly. Keep it tightly wrapped in plastic and cover with a damp kitchen towel while working to prevent it from cracking or breaking.

Golden Greek Honey Pie Recipe

Print Recipe

★★★★★

4.8 from 55 reviews

Golden Greek Honey Pie is a luscious dessert featuring layers of crispy phyllo dough filled with a creamy semolina custard, scented with cinnamon and nutmeg, then drizzled with warm honey and topped with toasted sesame seeds. This pie delivers a delightful balance of textures and a warm, sweet flavor profile typical of traditional Greek pastries.

• Author: Tara
• 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 Layers

• 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 the baking dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent the phyllo from sticking.
2. Layer the phyllo dough: Place one sheet of phyllo into the baking dish and brush it generously with melted butter. Repeat this process with 6 more sheets, layering and buttering each sheet carefully to build a crispy, golden base.
3. Prepare the custard filling: In a mixing bowl, whisk together the semolina flour, eggs, granulated sugar, whole milk, ground cinnamon, ground nutmeg, and a pinch of salt until the mixture is smooth and well combined.
4. Pour the filling over phyllo base: Slowly pour the creamy semolina custard over the layered phyllo sheets, ensuring an even spread.
5. Top with remaining phyllo sheets: Place the remaining phyllo sheet on top of the filling. Brush with melted butter between each additional phyllo layer if more than one top layer is used. Score the top lightly with a knife to allow steam to escape and for easier cutting after baking.
6. Bake the pie: Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until the pie is golden brown and the custard is set.
7. Cool and finish: Allow the pie to cool for about 10 minutes to set further. Then drizzle the warmed honey evenly over the top and sprinkle with toasted sesame seeds for added flavor and crunch.
8. Serve: Slice the pie and serve it warm or at room temperature to enjoy its full flavor.

Notes

• Ensure phyllo sheets are covered with a damp towel while working to prevent them from drying out and tearing.
• Use whole milk for a creamier texture, but you can substitute with a lower-fat option if desired.
• To toast sesame seeds, heat them in a dry skillet over medium heat for a few minutes until golden and fragrant.
• Score the phyllo top before baking to make slicing easier and to allow steam escape, preventing sogginess.
• This pie is best served warm but can be enjoyed at room temperature as well.
• Leftovers can be stored covered in the refrigerator for up to 3 days and gently reheated before serving.

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