Golden Greek Honey Pie (Print Version)
Crispy phyllo pastry filled with spiced semolina custard and drizzled with warm honey for an authentic Mediterranean dessert experience.
# Ingredients:
01 -
8 sheets of phyllo dough
02 -
1 cup unsalted butter, melted
03 -
1 cup semolina flour
04 -
3 large eggs
05 -
3/4 cup granulated sugar
06 -
2 cups whole milk
07 -
1 teaspoon ground cinnamon
08 -
1/2 teaspoon ground nutmeg
09 -
Pinch of salt
10 -
1/2 cup honey, warmed
11 -
2 tablespoons sesame seeds, toasted
# Steps to Follow:
01 -
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
02 -
Lay one sheet of phyllo in the dish and brush generously with melted butter. Repeat with 6 more sheets, stacking them neatly.
03 -
In a mixing bowl, whisk together semolina, eggs, sugar, milk, cinnamon, nutmeg, and salt until smooth. Pour the mixture over the phyllo base.
04 -
Top with the remaining phyllo sheet, brushing with butter between each layer. Score the top lightly with a knife.
05 -
Bake for 40–45 minutes, or until golden brown and set. Let cool for 10 minutes.
06 -
Drizzle warmed honey over the pie and sprinkle with toasted sesame seeds. Slice and serve warm or at room temperature.
# Additional Notes:
01 -
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
02 -
Freeze individual portions wrapped tightly in plastic wrap for up to 1 month.
03 -
Toast the sesame seeds in a dry skillet for added depth of flavor.
04 -
Use a high-quality honey like wildflower or thyme honey for optimal results.
05 -
Keep unused phyllo sheets covered with a damp kitchen towel to prevent drying out.