Cozy Greek Honey Pie Dessert

Bite into some sun-soaked Mediterranean flavor with Greek Honey Pie. Flaky layers of buttery phyllo surround a soft custard made with semolina, all finished off with gooey, warm honey and a sprinkle of crispy sesame seeds. I always go for this treat when it gets chilly and I need something that feels both fancy and simple to make.

The first time I tasted honey pie, it was a cold autumn night. Just one forkful took me straight to a cozy Greek café. Now, my family begs me to make it any time we want a sweet taste of warmth and nostalgia.

Luscious Ingredients

• Sesame seeds: toast them up so they get crunchy and nutty Sprinkle while hot so they actually stick
• Honey: pour it on while it’s warm after baking For dreamy flavor, use a local or Greek kind if you can
• Pinch of salt: perks up all the gentle flavors
• Ground cinnamon and nutmeg: brings a touch of seasonal warmth Go for freshly ground if you want extra aroma
• Whole milk: gives the custard its dreamy, silky character Full fat is best for the creamy feels
• Granulated sugar: keeps things sweet but doesn’t overshadow the honey
• Large eggs: helps set up the custard so it’s smooth and rich
• Semolina flour: thickens everything and creates that classic creamy bite Look for fine, fresh semolina
• Unsalted butter: melt it to brush between each phyllo sheet Only fresh, good-quality butter makes the layers shine
• Phyllo dough sheets: what gives crispiness on top and bottom Grab a package that looks smooth, not dry or cracked

Simple Step-by-Step

Glaze and Garnish:

Once your pie is baked, pour the honey all over while it’s still warm Let it soak in and then shake on some toasted sesame seeds Slice and eat warm or after it cools—either way, awesome

Bake to Golden Perfection:

Pop the dish into your oven (already hot) and bake about 45 minutes The top turns nicely golden and the filling will jiggle a bit in the center Let it stand for at least 10 minutes out of the oven

Finish the Top Layer:

Top with the last piece of phyllo. Brush extra butter on there. Score the top for neat slices later

Fill and Layer:

Pour your whisked custard right onto the phyllo base. Let it spread out so every bit gets even

Mix the Filling:

In a bowl, whisk eggs, sugar, milk, semolina, a pinch of salt, cinnamon, and nutmeg Mix until it’s all smooth with no clumps left

Build the Phyllo Base:

Start by laying a sheet of phyllo in your dish Smother with melted butter Stack on six more, brushing butter in between them all (the more, the crispier)

Prepare the Baking Dish:

Grease your pan well so nothing sticks when you serve a slice

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I can’t get enough of the honey on top. It makes the pie sparkle and gives each bite a sweet finish. My grandma always drizzled her homemade wildflower honey and the whole kitchen would smell amazing. That’s still my favorite part.

Easy Storage Advice

Stick leftovers in the fridge with a tight cover—it’ll keep tasty for three days. For crispy phyllo, skip the microwave; toss slices in a low oven to warm up and give those layers some crunch back

Handy Ingredient Swaps

No semolina? Grab some farina or instant cream of wheat for a similar feel. Dairy-free milk is fine—just pick one that’s rich enough so your custard stays creamy

Serving Ideas

Spoon on some thick Greek yogurt or pile on fresh berries for a little contrast. When you want to go all out, grate a bit of orange zest over the sticky honey topping

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Quick Cultural Peek

This dessert comes from Melopita, a classic treat in Greece that’s all about the honey and a warm welcome. Folks usually serve it after big family dinners or with a cup of coffee in the afternoon. It makes simple ingredients sing and reminds you of country kitchens

Common Recipe Questions

→ What if I don’t have semolina flour on hand?

Semolina gives the pie its signature bite, but if you’re out, you can swap in fine farina or mix regular flour and a pinch of cornmeal to get a close texture.

→ How do I keep the phyllo layers crunchy?

Make sure you brush every layer of phyllo really well with melted butter, then bake until it’s nicely browned. For the crispiest texture, enjoy it soon after baking.

→ Can I prep this sweet ahead of time?

Go ahead and make it several hours before you want to eat. Let it cool all the way, put a loose cover on it, and leave it out at room temp. Add the honey just before you bring it to the table.

→ Is it good served from the fridge?

It tastes awesome either warm or at room temp. If you stick it in the fridge, the custard gets a bit firmer, but the phyllo won’t be as crunchy.

→ How can I make sure the custard stays silky and smooth?

Stir the custard mix really well and bake at the right heat. Don’t bake it too long or it might split.