Golden Greek Honey Pie (Print Version)
Phyllo, semolina, and honey create a golden treat with warm spices and a crisp, buttery finish.
# Ingredients:
→ Pastry
01 -
8 sheets phyllo dough
02 -
1 cup unsalted butter, melted
→ Filling
03 -
1 cup semolina flour
04 -
3 large eggs
05 -
3/4 cup granulated sugar
06 -
2 cups whole milk
07 -
1 teaspoon ground cinnamon
08 -
1/2 teaspoon ground nutmeg
09 -
Pinch of salt
→ Finishing
10 -
1/2 cup honey, warmed
11 -
2 tablespoons sesame seeds, toasted
# Instructions:
01 -
Preheat oven to 175°C. Grease a 23x33 cm baking dish with melted butter.
02 -
Place one sheet of phyllo in the dish and brush with melted butter. Repeat with six additional sheets, brushing each with butter as you stack.
03 -
In a bowl, whisk semolina flour, eggs, granulated sugar, whole milk, ground cinnamon, ground nutmeg, and a pinch of salt until smooth and well combined.
04 -
Pour the semolina custard over the prepared phyllo base. Place the remaining phyllo sheet on top, brushing with melted butter.
05 -
Lightly score the top layer with a sharp knife. Bake for 40–45 minutes or until the surface is golden brown and the custard is set. Cool for 10 minutes.
06 -
Drizzle the pie with warmed honey and sprinkle with toasted sesame seeds. Slice and serve warm or at room temperature.
# Notes:
01 -
Phyllo dough dries quickly; cover unused sheets with a damp cloth while assembling.