Golden Greek Honey Pie

This traditional Greek Melopita brings together the delicate crunch of phyllo dough with a sweet, cinnamon-infused semolina custard, all crowned with warm honey. The combination creates a dessert that balances textures and flavors in the most satisfying way, making it perfect for both special occasions and weekend family dinners.

I first made this Melopita for a Mediterranean-themed dinner party, and it quickly became my signature dessert. The way the honey soaks into the warm pie creates this intoxicating aroma that fills the kitchen and never fails to bring everyone to the table.

Ingredients

• Phyllo dough: these paper-thin sheets create the delicate, crispy layers that contrast beautifully with the custard filling
• Unsalted butter: ensures the phyllo becomes golden and flaky; look for European-style butter for extra richness
• Semolina flour: provides the distinctive texture to the custard filling; use fine semolina for the smoothest results
• Eggs: bind the filling and add richness; fresh eggs at room temperature work best
• Granulated sugar: sweetens the filling without overpowering the honey flavor
• Whole milk: creates a rich custard; avoid substituting lower-fat versions
• Ground cinnamon: adds warm aromatic notes; use Ceylon cinnamon for a more delicate flavor
• Ground nutmeg: complements the cinnamon with subtle earthiness; always grate fresh if possible
• Honey: forms the signature sweet topping; choose a good quality Greek honey for authenticity
• Toasted sesame seeds: add nutty flavor and visual appeal; toast them yourself for maximum fragrance

Step-by-Step Instructions

Prepare the Base:

Carefully layer seven sheets of phyllo in the baking dish, brushing each generously with melted butter. Work quickly as phyllo dries out fast, and ensure each sheet is fully covered with butter to achieve that perfectly crisp texture. The multiple layers create a sturdy foundation that will hold the custard filling without becoming soggy.

Mix the Filling:

Combine semolina flour, eggs, sugar, milk, spices, and salt, whisking vigorously until completely smooth. The mixture should have no lumps and appear somewhat thin; this is correct, as the semolina will absorb liquid and thicken during baking. Make sure to whisk thoroughly to incorporate air into the custard for a lighter texture.

Assemble the Pie:

Pour the semolina mixture over the phyllo base, ensuring it spreads evenly to all corners. The liquid will seep slightly into the top phyllo layer; this creates that perfect zone between crisp and custardy. Top with the final phyllo sheet, brushing generously with butter, and score the top gently with a sharp knife to allow steam to escape and make serving easier.

Bake to Perfection:

Place in the preheated oven and bake until the top is golden brown and the filling is set but still has a slight wobble in the center. This usually takes about 40-45 minutes, but start checking at 35 minutes as oven temperatures vary. The custard will continue to set as it cools, so don’t worry if it seems slightly underdone.

Finish with Honey:

After allowing the pie to cool for exactly 10 minutes—still warm but not piping hot—drizzle with warmed honey in a generous layer. The warm pie will absorb some of the honey, creating that signature sweet finish. Sprinkle with toasted sesame seeds while the honey is still warm so they adhere properly.

Save

The secret to this recipe lies in the quality of honey you use. I discovered this when a Greek neighbor gifted me a jar of thyme honey from her homeland. The floral notes completely transformed the dessert, creating layers of flavor that store-bought honey simply can’t match. Now I source specialty honey specifically for this recipe.

Recipe FAQs

→ Can I make Greek Honey Pie ahead of time?

Yes, you can prepare this Melopita up to 24 hours in advance. Store it covered at room temperature, but wait to drizzle the honey and add sesame seeds until shortly before serving for the best texture and flavor.

→ What can I substitute for semolina flour?

If you don't have semolina flour, you can substitute with fine farina or cream of wheat. In a pinch, all-purpose flour can work, though the texture will be slightly different and less authentic.

→ Is phyllo dough the same as puff pastry?

No, phyllo (or filo) dough is much thinner than puff pastry and doesn't contain leavening agents. Phyllo creates crisp, delicate layers while puff pastry rises and becomes fluffy when baked, resulting in a completely different texture.

→ What type of honey works best for Melopita?

Traditional Greek honey varieties like thyme honey or pine honey offer authentic flavor, but any good quality honey works beautifully. Choose a honey with a flavor profile you enjoy - lighter varieties provide subtle sweetness while darker honeys add more robust flavor.

→ How do I prevent my phyllo dough from drying out?

Keep unused phyllo sheets covered with a slightly damp kitchen towel while working. Work quickly when brushing each sheet with butter, and don't leave the phyllo exposed to air for extended periods as it dries out rapidly.

→ Can I freeze leftover Melopita?

Yes, you can freeze portions for up to 1 month. Wrap individual slices tightly in plastic wrap and foil. Thaw overnight in the refrigerator and warm slightly in the oven before serving for best results.