Golden Greek Honey Pie (Melopita)

Golden Greek Honey Pie, also known as Melopita, is a delightful dessert that combines the richness of semolina custard with the sweetness of honey. I love how the flaky phyllo layers add texture while the creamy filling melts in every bite. It feels both rustic and elegant, making it perfect for any occasion.

Why You’ll Love This Recipe

I enjoy this recipe because it balances sweetness and warmth from honey and spices with the crispness of buttery phyllo. I like how simple ingredients come together to create a pie that tastes like a celebration. I can serve it warm or chilled, and either way, it’s always a crowd-pleaser.

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

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I preheat the oven to 350°F (175°C) and lightly grease a baking dish.
2. In a saucepan, I heat the milk over medium heat until warm, then gradually whisk in the semolina, stirring constantly until it thickens into a custard-like mixture.
3. I remove it from the heat, then whisk in the sugar, eggs, cinnamon, nutmeg, and salt until smooth.
4. I lay one sheet of phyllo dough in the dish, brushing it with melted butter, and repeat with four layers.
5. I spread the semolina filling evenly over the phyllo base.
6. I cover with the remaining phyllo sheets, brushing each with melted butter.
7. I bake for 40–45 minutes, until the top is golden and crisp.
8. Once slightly cooled, I drizzle warmed honey over the pie and sprinkle with toasted sesame seeds before serving.

Servings and Timing

This recipe makes about 8 servings. It usually takes 20 minutes to prepare and around 45 minutes to bake, so I can have it ready in just over an hour.

Variations

Sometimes I like adding orange zest to the filling for a citrusy twist. I’ve also swapped sesame seeds for crushed pistachios or almonds for a nutty crunch. If I want a lighter version, I use less butter on the phyllo layers.

Storage/Reheating

I keep leftovers covered in the refrigerator for up to 3 days. To reheat, I place slices in the oven at 300°F for about 10 minutes to crisp up the phyllo. I also enjoy it cold straight from the fridge since the custard sets nicely.

FAQs

Can I use store-bought phyllo dough?

Yes, I always use store-bought phyllo since it’s convenient and works beautifully.

Do I need to cook the semolina filling first?

Yes, I cook it until thickened before layering with phyllo so it sets properly when baked.

Can I make this pie without sesame seeds?

Of course, I sometimes skip them or replace with nuts.

Can I use another sweetener instead of honey?

Yes, but I prefer honey for its authentic Greek flavor. Maple syrup can work as a substitute.

Should I serve this warm or cold?

I like it both ways—warm for a softer texture, or chilled for a firmer custard.

Can I prepare this ahead of time?

Yes, I often bake it a day before and add the honey drizzle just before serving.

What type of milk works best?

I use whole milk for creaminess, but I’ve also tried it with 2% milk with good results.

Can I freeze Golden Greek Honey Pie?

I don’t recommend freezing since the phyllo can get soggy once thawed.

How do I prevent the phyllo from drying out while layering?

I keep the sheets covered with a damp towel as I work, so they don’t dry out.

What can I serve with this pie?

I like serving it with a dollop of Greek yogurt or fresh fruit on the side.

Conclusion

I love making Golden Greek Honey Pie because it brings together rich custard, crispy phyllo, and the natural sweetness of honey in a comforting dessert. Whether I bake it for a holiday table or just to enjoy with coffee, it always feels special and satisfying.

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