Golden Greek Honey Pie with Semolina and Honey Drizzle (Print version)
Crisp phyllo holds a creamy semolina custard in this Greek honey pie, finished with a generous drizzle of honey and a dusting of cinnamon.
# Ingredients:
For the phyllo base
01 -
4 sheets phyllo pastry, thawed
02 -
4 tablespoons unsalted butter, melted
For the semolina custard
03 -
4 cups (950 ml) whole milk
04 -
1/2 cup (120 ml) honey, plus 1/4 cup (60 ml) for drizzling
05 -
3/4 cup (120 g) fine semolina
06 -
4 large eggs
07 -
1 teaspoon vanilla extract
08 -
Zest of 1 orange
09 -
Pinch of salt
For the topping
10 -
1 teaspoon ground cinnamon
11 -
2 tablespoons walnuts, finely ground
# Instructions:
01 -
Brush a 10-inch round baking pan with melted butter. Lay one phyllo sheet in the pan, brush with butter, and let the excess hang over the edge. Repeat with the remaining three sheets, rotating each slightly so the overhang covers the sides.
02 -
Warm the milk with half the honey, the vanilla, orange zest, and salt over medium heat until steaming. Beat the eggs in a bowl, then slowly whisk in a ladle of the hot milk to temper them. Pour the eggs back into the pot, add the semolina, and cook while whisking constantly until thickened to a loose pudding consistency, about 5 to 7 minutes.
03 -
Pour the hot custard into the phyllo-lined pan. Fold the overhanging phyllo inward over the top to create a ruffled edge. Brush any remaining butter over the exposed phyllo.
04 -
Bake at 350°F (175°C) for 35 to 40 minutes, until the phyllo is deeply golden and the custard is set with only a slight jiggle in the center. Tent loosely with foil if the top browns too quickly.
05 -
Let the pie cool for at least one hour so the custard firms up. Drizzle generously with the remaining honey, then dust with cinnamon and ground walnuts. Cut into wedges and serve warm or at room temperature.
# Good to know:
01 -
Best served warm or at room temperature on the day it is baked.
02 -
The pie needs at least one hour of cooling time to slice cleanly.