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–+ servings

Greek Melopita (Honey Pie)

A heavenly dessert featuring layers of buttery phyllo dough and a rich, spiced semolina custard filling, all soaked in a luscious honey glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12

Equipment

Ingredients
  

  • Phyllo dough: 8 sheets
  • Unsalted butter: 1 cup melted
  • Semolina flour: 1 cup
  • Large eggs: 3
  • Granulated sugar: 3/4 cup
  • Whole milk: 2 cups
  • Ground cinnamon: 1 teaspoon
  • Ground nutmeg: 1/2 teaspoon
  • Salt: Pinch
  • Honey warmed: 1/2 cup (for glaze)
  • Sesame seeds toasted: 2 tablespoons (for garnish)

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  • Build the Base: Lay one sheet of phyllo in the dish and brush generously with melted butter. Repeat with 6 more sheets, stacking them neatly.
  • Make Filling: In a mixing bowl, whisk together the semolina flour, eggs, sugar, milk, cinnamon, nutmeg, and salt until smooth.
  • Pour Filling: Pour the semolina mixture evenly over the prepared phyllo base.
  • Top Layer: Cover the filling with the remaining sheet of phyllo, brushing it generously with butter. Lightly score the top with a knife.
  • Bake: Bake for 40–45 minutes, or until the top is golden brown and the filling is set.
  • Cool: Let the pie cool for 10 minutes in the pan.
  • Finish and Serve: Drizzle the warmed honey evenly over the pie and sprinkle with the toasted sesame seeds. Slice and serve warm or at room temperature.

Notes

Phyllo Tip: Keep the phyllo sheets covered with a damp cloth while working to prevent them from drying out and cracking.
Warming Honey: Briefly warming the honey makes it thinner and ensures it soaks into the pie beautifully.
Doneness: The pie is set when the semolina custard is firm and the phyllo is crisp and deeply golden.
Optional Flavor: You can add 1 teaspoon of vanilla extract to the semolina filling for extra warmth.
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