Golden Greek Honey Pie

This Golden Greek Honey Pie blends flaky phyllo pastry with a creamy semolina custard sweetened by honey and warm spices. The combination creates a dessert that feels indulgent yet light with a crisp, buttery finish. If you love treats that balance texture and flavor beautifully, this one's for you.

I first made this pie during a cozy weekend with friends and everyone kept reaching for second helpings. It has since become my go-to dessert when I want something impressive but not complicated.

Ingredients

• Phyllo dough: look for fresh or frozen sheets that are pliable to prevent cracks while layering
• Unsalted butter: melts evenly to give phyllo its characteristic flakiness without overpowering
• Semolina flour: provides a creamy custard texture and subtle nutty flavor unmatched by regular flour
• Eggs: act as a binder for the custard to hold its shape after baking
• Granulated sugar: balances the warmth of the cinnamon and nutmeg with sweetness
• Whole milk: for richness and silkiness in the filling
• Ground cinnamon: adds warmth and a classic Greek dessert aroma
• Ground nutmeg: complements cinnamon with a hint of earthiness
• Salt: sharpens overall flavors
• Honey: used warm to drizzle over the pie for glossy sweetness and balance
• Sesame seeds: toasted to add crunch and nutty accents on top

Instructions

Savour the Phyllo Base:

Preheat your oven to 175 degrees Celsius and butter a 23 by 33 centimeter baking dish thoroughly. Gently layer the phyllo sheets one at a time, brushing each generously with melted butter. Take care to cover unused sheets with a damp cloth so they don’t dry out.

Mix the Custard Filling:

In a medium bowl, whisk together the semolina flour, eggs, sugar, milk, cinnamon, nutmeg, and a pinch of salt until the mixture is silky smooth. Make sure all the semolina is fully incorporated with no lumps remaining for a perfect custard.

Assemble the Pie:

Pour the semolina custard over the buttered phyllo layers in your dish. Then place the final phyllo sheet on top and brush it with plenty of melted butter. Lightly score the surface with a sharp knife to allow steam to escape as it bakes.

Bake to Perfection:

Place the dish on the middle oven rack and bake for 40 to 45 minutes. You want the top to be golden brown and the custard firmly set when you gently shake the dish.

Finish with Honey and Sesame:

Once out of the oven, let the pie cool for 10 minutes. While still warm, drizzle the honey evenly over the surface and sprinkle with toasted sesame seeds. Slice it up and enjoy warm or room temperature for the best flavor and texture.

My favorite ingredient has to be the semolina which gives the filling its subtly grainy texture and nutty complexity. I have fond memories of making this pie with my grandmother who always said taking time with the phyllo layering was key to a golden crust that melts in your mouth.

Storage Tips

Store leftover honey pie covered tightly in the refrigerator for up to three days. To revive the crispiness of the phyllo, reheat slices in a 175 degrees Celsius oven for about 10 minutes rather than microwaving which can make it soggy.

Ingredient Substitutions

If you don’t have sesame seeds, chopped toasted almonds or pistachios work beautifully for a nutty topping. For a dairy-free version, substitute butter with vegan margarine and use almond or oat milk but expect a slightly different flavor and texture. Maple syrup can replace honey for drizzling if you prefer a less floral sweetness.

Serving Suggestions

Serve slices warm or at room temperature with a dollop of Greek yogurt or whipped cream to add richness. A sprinkle of fresh orange zest over the honey drizzle adds a bright, citrusy lift which complements the spices perfectly. Pair with a mint tea or robust coffee for a complete dessert experience.

This Golden Greek Honey Pie is an impressive yet approachable dessert that pairs creamy semolina with crisp buttered phyllo. Share it warm for the best contrast of textures and flavors.

Common Questions About Recipes

→ What type of phyllo dough works best?

Use fresh or thawed phyllo sheets kept covered to prevent drying. Thinner, crisp sheets enhance flakiness and layering.

→ How is the semolina custard prepared?

Whisk semolina flour with eggs, sugar, milk, cinnamon, nutmeg, and salt until smooth and combined before pouring over the phyllo base.

→ Can I substitute any spices in the filling?

Cinnamon and nutmeg bring warm notes, but alternatives like allspice or cloves can also complement the custard nicely.

→ Why is the honey warmed before drizzling?

Warming honey makes it more fluid and easier to evenly coat the pie, enhancing both flavor and presentation.

→ What is the purpose of scoring the top phyllo layer?

Light scoring guides slicing and helps steam escape, preventing sogginess while baking to maintain a crisp texture.