Name: Golden Greek Honey Pie Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Greek
Ingredients: 8 sheets of phyllo dough; 1 cup unsalted butter, melted; 1 cup semolina flour; 3 large eggs; 3/4 cup granulated sugar; 2 cups whole milk; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; Pinch of salt; 1/2 cup honey, warmed; 2 tbsp sesame seeds, toasted

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Introduction

Golden Greek Honey Pie is a delightful dessert featuring crispy layers of buttery phyllo dough filled with a creamy semolina custard. Drizzled with warm honey and topped with toasted sesame seeds, this pie offers a perfect balance of sweetness and texture.

The image shows a thick slice of cheesecake placed on a white plate with a golden-brown crust that forms a tall edge all around. The middle layer is creamy and light beige, smooth in texture. The top layer is shiny, amber-colored syrup slowly dripping down the side of the slice. In the background, the rest of the cheesecake, with the same thick crust and smooth filling, is visible on a white plate. The setting includes a white marbled surface and soft natural light coming from a nearby window. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 sheets of phyllo dough
1 cup unsalted butter, melted
1 cup semolina flour
3 large eggs
3/4 cup granulated sugar
2 cups whole milk
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Pinch of salt
1/2 cup honey, warmed
2 tbsp sesame seeds, toasted

Instructions

Step 1: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Step 2: Lay one sheet of phyllo in the dish and brush generously with melted butter. Repeat this process with 6 more sheets, stacking them neatly and brushing each with butter.
Step 3: In a mixing bowl, whisk together the semolina, eggs, sugar, milk, cinnamon, nutmeg, and salt until the mixture is smooth. Pour this custard over the phyllo base.
Step 4: Top with the remaining phyllo sheet, brushing with butter between each layer. Lightly score the top with a knife to help with slicing after baking.
Step 5: Bake for 40–45 minutes, or until the pie is golden brown and set. Remove from the oven and let it cool for 10 minutes.
Step 6: Drizzle the warmed honey evenly over the pie and sprinkle with toasted sesame seeds. Slice and serve warm or at room temperature.

Tips & Variations

Keep the phyllo covered with a damp towel while you work to prevent it from drying out.
For a nuttier flavor, try adding chopped walnuts or almonds to the semolina mixture.
Use orange blossom or rose water in the custard to add a traditional Greek floral note.
Serve with a dollop of Greek yogurt for added creaminess.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) for about 10 minutes to restore crispness before serving.

How to Serve

The image shows a slice of creamy cheesecake with a thick light beige filling placed on a white plate. The cheesecake has a golden brown, thick, and slightly crumbly crust that forms the base and edges. A glossy layer of honey is gently dripping down one side of the slice, with some sesame seeds sprinkled on top of the honey. In the background, the rest of the cheesecake sits on a white plate with a white marbled surface nearby, next to a window with natural light shining in. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen phyllo dough for this recipe?

Yes, frozen phyllo is perfectly fine. Just thaw it in the refrigerator overnight and handle it gently to avoid tearing.

Is semolina flour essential, or can I substitute it?

Semolina provides the classic texture and flavor, but you can substitute with fine cornmeal or all-purpose flour if needed, though the texture will change slightly.