Name: Golden Greek Honey Pie (Melopita) Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Greek
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

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Introduction

Golden Greek Honey Pie, or Melopita, is a delightful dessert featuring layers of crisp phyllo dough filled with a smooth, fragrant semolina custard. Lightly spiced and sweetened with honey, this pie offers a perfect balance of textures and flavors that make it an irresistible treat.

A thick slice of creamy beige cheesecake sits on a white plate, topped with a shiny layer of amber syrup dripping down one side and sprinkled with light-colored sesame seeds. The cheesecake has a firm light brown crust along the bottom and edges, with a smooth and dense texture inside. Behind the slice, the rest of the cheesecake, with one slice missing, rests on a white plate. The scene is lit by warm sunlight coming from a nearby window, casting soft shadows on a wooden table with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking.
Step 2: Lay one sheet of phyllo dough into the dish and brush it generously with melted butter. Repeat this process with six more sheets, stacking them neatly and brushing each with butter.
Step 3: In a mixing bowl, whisk together the semolina, eggs, sugar, milk, cinnamon, nutmeg, and a pinch of salt until the mixture is smooth and well combined. Pour this custard evenly over the phyllo base.
Step 4: Place the final phyllo sheet on top, brushing it with butter as well. Score the top lightly with a knife to allow steam to escape while baking.
Step 5: Bake for 40 to 45 minutes, or until the pie is golden brown and the custard is set. Remove from the oven and let it cool for about 10 minutes.
Step 6: Drizzle the warmed honey evenly over the pie and sprinkle with toasted sesame seeds. Slice and serve warm or at room temperature for the best flavor.

Tips & Variations

For a richer flavor, use clarified butter to brush the phyllo layers, preventing sogginess.
You can add chopped walnuts or almonds between layers for added texture and nuttiness.
Replace whole milk with half-and-half for a creamier custard.
If phyllo sheets are large, trim them to fit your dish to avoid overhang and uneven baking.

Storage

Store any leftover pie covered with plastic wrap or in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in a low oven or microwave to restore some crispness before serving.

How to Serve

A slice of creamy pie with three layers is placed on a white plate. The bottom layer is a light brown, crumbly crust. Above it is a thick, smooth, pale beige filling that looks soft and dense. The top layer is a shiny amber caramel glaze that glistens and drips down the sides of the slice. Small white sprinkles are scattered on the caramel. In the background, the remaining pie without the slice is visible with the same layers. The setup is on a wooden surface near a window with warm, natural light. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen phyllo dough for Melopita?

Yes, frozen phyllo dough works well. Just make sure to thaw it completely in the refrigerator and keep it covered with a damp towel while working to prevent drying out.

Is Melopita traditionally served warm or cold?

Melopita is versatile and can be enjoyed warm, right after baking, or at room temperature once it has cooled. Both ways are delicious and depend on personal preference.