Greek Honey Pie (Printable Version)
# What You'll Need:
→ Phyllo
01 -
1 cup melted unsalted butter
02 -
8 phyllo pastry sheets
→ Filling
03 -
1/2 teaspoon ground nutmeg
04 -
1 cup semolina flour
05 -
Pinch of salt
06 -
3/4 cup white sugar
07 -
1 teaspoon cinnamon
08 -
2 cups whole milk
09 -
3 eggs
→ Toppings
10 -
2 tablespoons toasted sesame seeds
11 -
1/2 cup honey, warmed
# Steps to Follow:
01 -
Keep phyllo covered with a slightly damp cloth so it doesn't dry up while you put things together.
02 -
Spread some melted butter on a 23 by 33 cm pan. Crank up your oven to 175°C so it's good to go.
03 -
Lay seven sheets of phyllo one by one, brushing them each with butter, to make your bottom layer nice and flaky.
04 -
Mix eggs, flour, cinnamon, nutmeg, all the sugar, a bit of salt, and milk in a bowl. Whisk until it looks totally smooth.
05 -
Spread your creamy mixture right on top of the buttery phyllo base. Make it even all over.
06 -
Pop the final phyllo sheet on, give it a butter brush, then gently slice lines on the top so you get pretty pieces later.
07 -
Slide your dish into the oven. Bake for about 40 to 45 minutes. You want the top golden and not wiggly in the center. Let it cool for ten minutes after you pull it out.
08 -
Give your pie a honey drizzle and scatter on toasted sesame seeds. Cut it up and dig in, either warm or after it cools down.
# Additional Tips:
01 -
Phyllo dough rips easy and dries out fast, so always cover it with a wet towel until you’re ready for it.