Golden Greek Honey Pie

<p>This golden Greek honey pie brings together layers of crisp phyllo, creamy semolina custard, and a warm drizzle of honey to create a dessert that feels both indulgent and comforting. It’s a perfect sweet finish for gatherings or a special treat when you want to impress with Mediterranean flavors.</p> <p>I first made this pie during a holiday season, and its golden glow and sweet aroma quickly made it a family favorite that everyone looks forward to.</p>

Ingredients

<ul><li><strong>Phyllo dough:</strong> eight sheets providing flaky, delicate layers keep covered with a damp cloth to prevent drying out</li><li><strong>Unsalted butter:</strong> one cup melted to brush the phyllo sheets ensuring a crisp and golden finish</li><li><strong>Semolina flour:</strong> one cup adds a creamy, slightly grainy texture that sets the custard apart from typical puddings</li><li><strong>Large eggs:</strong> three for binding the custard firmly yet tenderly</li><li><strong>Granulated sugar:</strong> three quarters of a cup offers balanced sweetness without overpowering the honey</li><li><strong>Whole milk:</strong> two cups for a rich and smooth custard base</li><li><strong>Ground cinnamon:</strong> one teaspoon gives warmth and depth reflecting Mediterranean flavors</li><li><strong>Ground nutmeg:</strong> half a teaspoon adds a nutty hint enhancing the spice profile</li><li><strong>Pinch of salt:</strong> to brighten the sweet notes and balance flavors</li><li><strong>Honey:</strong> half a cup warmed for drizzling, the star ingredient that finishes the dish with natural sweetness and glossy shine</li><li><strong>Toasted sesame seeds:</strong> two tablespoons for a nutty crunch topping that complements the honey</li></ul>

Instructions

<dl><dt><strong>Sauté the Aromatics:</strong></dt><dd>is not needed here instead focus on layering and custard</dd><dt><strong>Preheat and Prepare:</strong></dt><dd>Preheat your oven to 175 degrees Celsius. Grease a 23 by 33centimeter baking dish generously with melted butter to ensure the pie doesn’t stick and helps the crust turn golden.</dd><dt><strong>Build the Phyllo Base:</strong></dt><dd>Lay one sheet of phyllo dough flat in the baking dish. Use a pastry brush to coat it evenly with melted butter. Repeat this carefully with six more sheets, brushing each sheet with butter before adding the next. This layering gives the pie its delicate crispness and rich flavor.</dd><dt><strong>Mix the Custard:</strong></dt><dd>In a mixing bowl, whisk together the semolina flour, eggs, granulated sugar, whole milk, ground cinnamon, ground nutmeg, and a pinch of salt until the mixture is smooth and free of lumps. This custard will set as it bakes, becoming creamy with just the right firmness.</dd><dt><strong>Assemble the Pie:</strong></dt><dd>Pour the semolina custard evenly over the prepared phyllo layers in your baking dish. Place the final phyllo sheet on top and brush it gently with the remaining melted butter. Using a sharp knife, lightly score the surface in a crisscross or diamond pattern without cutting all the way through this helps with portioning after baking and allows steam to escape.</dd><dt><strong>Bake Until Golden:</strong></dt><dd>Put the pie in the oven and bake for forty to fortyfive minutes. You are looking for a goldenbrown top and a set custard that jiggles slightly but doesn’t look liquid. After baking, let it cool for about ten minutes this helps the custard finish setting.</dd><dt><strong>Finish and Serve:</strong></dt><dd>Drizzle the warm honey over the pie’s surface, letting it soak into the cracks for added sweetness. Sprinkle with toasted sesame seeds for texture and a subtle toasty flavor contrast. Slice carefully along your score lines and serve warm or at room temperature.</dd></dl>

<p>This pie reminds me of the time my grandmother taught me to layer phyllo carefully sheet by sheet, turning a simple ingredient into something special that brings everyone to the table.</p>

Storage Tips

<p>Once cooled, store the pie in an airtight container in the refrigerator for up to three days. Reheat slices gently in a low oven or microwave to preserve the crispness of the phyllo. To freeze, wrap tightly in plastic wrap and foil thaw overnight in the fridge and reheat before serving, adding honey after warming.</p>

Ingredient Substitutions

<p>If you prefer dairy-free options, oat or almond milk can be used but will alter the classic flavor slightly. Maple syrup can replace honey in a pinch though it changes the characteristic Mediterranean sweetness. For a nut allergy, simply omit the sesame seeds or toast sunflower seeds as a crunchy alternative.</p>

Serving Suggestions

<p>This pie pairs beautifully with a dollop of Greek yogurt or lightly whipped cream to balance sweetness. A cup of strong black coffee or mint tea alongside serves as refreshing complements. You can also add fresh figs or a few chopped nuts on top for extra texture and flavor complexity.</p>

<p>Serve warm or at room temperature with an optional dollop of Greek yogurt or lightly whipped cream. Drizzle a little extra honey just before serving for shine and extra sweetness.</p>

Your Recipe Questions Answered

→ What makes the phyllo dough crisp in this pie?

Brushing each layer of phyllo dough with melted butter ensures a crispy, golden finish after baking.

→ How do the spices affect the flavor profile?

Cinnamon and nutmeg add warm, aromatic notes that complement the sweet honey and creamy semolina filling.

→ Can this pie be served warm or cold?

It can be enjoyed warm or at room temperature, allowing the flavors to fully develop.

→ What is the role of semolina in the filling?

Semolina creates a firm yet creamy custard that holds the pie structure while adding a rich texture.

→ Why are sesame seeds added on top?

Toasted sesame seeds provide a nutty crunch and enhance the visual appeal of the honey drizzle topping.