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Golden Greek Honey Pie

Golden Greek Honey Pie – Indulge in Sweet Mediterranean Bliss

This Golden Greek Honey Pie, or Melopita, is a sensational dessert bringing Mediterranean sweetness to your table.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Mediterranean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Phyllo Base
  • 1 package phyllo dough Keep covered to prevent drying out.
  • 1/2 cup unsalted butter Melted for brushing.
For the Creamy Filling
  • 1 cup semolina flour Forms the creamy base.
  • 3 eggs
  • 3/4 cup granulated sugar Sweetens the filling.
  • 2 cups whole milk Can substitute with almond milk.
  • 1 teaspoon ground cinnamon Warm spice notes.
  • 1/4 teaspoon ground nutmeg Aromatic flavor.
  • 1/4 teaspoon salt Enhances flavor.
For the Topping
  • 1/2 cup honey For drizzling.
  • 1/4 cup toasted sesame seeds Optional but recommended.

Equipment

  • 9x13 inch baking dish
  • Mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with unsalted butter.
  2. Unroll phyllo dough and cover it with a damp towel. Layer seven sheets in the dish, brushing each with melted butter.
  3. Combine semolina flour, eggs, sugar, milk, cinnamon, nutmeg, and salt in a bowl. Whisk until smooth.
  4. Pour the filling over the phyllo and top with the remaining phyllo sheet brushed with butter. Score the top.
  5. Bake for 40-45 minutes until golden brown and the filling is set.
  6. Cool for 10 minutes, drizzle with honey, and sprinkle sesame seeds before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 70mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 10IUCalcium: 15mgIron: 8mg

Notes

Cover unused phyllo sheets with a damp towel. Adjust the honey sweetness to personal preference.

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