Description
Golden Greek Honey Pie is a luscious Mediterranean dessert featuring layers of flaky phyllo dough filled with a smooth, semolina-based custard, enriched with warm spices and topped with honey and toasted sesame seeds. This sweet treat balances the nutty, crispy textures with the aromatic sweetness of cinnamon, nutmeg, and honey, making it an irresistible delicacy perfect for any occasion.
Ingredients
Scale
Phyllo Layers
- 1 package Phyllo Dough (Keep covered with a damp towel while working)
- 1/2 cup Unsalted Butter (Melted for brushing)
Custard Filling
- 1 cup Semolina Flour
- 3 large Eggs
- 3/4 cup Granulated Sugar
- 2 cups Whole Milk (or almond milk for dairy-free option)
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1/4 teaspoon Salt
Topping
- 1/2 cup Honey (Warmed for drizzling)
- 2 tablespoons Toasted Sesame Seeds
Instructions
- Preparation: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Layer Phyllo: Start by placing one sheet of phyllo dough in the baking dish and brush it evenly with melted butter. Repeat this layering and buttering process with six more sheets, building a strong, flaky base for the filling.
- Mix Filling: In a mixing bowl, whisk together the semolina flour, eggs, granulated sugar, whole milk, ground cinnamon, ground nutmeg, and salt until the mixture is smooth and well combined.
- Assemble Pie: Pour the semolina custard mixture evenly over the layered phyllo base to fill the dish.
- Top Layers: Place a final layer of phyllo sheets on top of the custard, brushing each sheet with melted butter to ensure crispiness. Once all top layers are placed, lightly score the surface with a knife to allow for easy slicing after baking.
- Bake: Place the dish in the preheated oven and bake for 40-45 minutes or until the top is beautifully golden brown and the filling is set.
- Cool and Garnish: Let the pie cool for 10 minutes to set further. Warm the honey slightly to make it easier to drizzle, then pour it generously over the pie. Finally, sprinkle toasted sesame seeds to add a nutty crunch and extra flavor.
Notes
- Keep phyllo dough covered with a damp towel at all times to prevent it from drying out while you work.
- For a dairy-free version, substitute whole milk with almond milk and use dairy-free butter or oil for brushing.
- Lightly scoring the top phyllo layer before baking helps when slicing the pie later.
- Serve warm or at room temperature for the best flavor and texture.
- Store leftovers covered in the refrigerator for up to 3 days; reheat gently before serving.
