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–+ servings
Greek Honey Pie

Delight in Greek Honey Pie – A Simple and Indulgent Treat

This Greek Honey Pie, or Melopita, blends sweet honey and creamy custard in a flaky crust, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Greek
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 package Phyllo Dough thawed store-bought
  • ½ cup Unsalted Butter melted
For the Honey Syrup
  • 1 cup Granulated Sugar or brown sugar for deeper flavor
  • 1 cup Water
  • 1 cup Honey preferably Greek thyme honey
  • 1 stick Cinnamon Stick or ground cinnamon as an alternative
  • 1 piece Lemon Peel fresh zest preferable
  • 2 tablespoons Lemon Juice fresh
For the Custard Filling
  • 2 cups Whole Milk or 2% in a pinch
  • ½ cup Fine Semolina Flour no substitutes without adjusting moisture
  • 3 large Eggs
  • 3 large Egg Yolks
  • 1 teaspoon Vanilla Extract optional
  • 1 teaspoon Lemon Zest
For Garnish
  • 1 teaspoon Ground Cinnamon to taste
  • ½ cup Chopped Walnuts or Pistachios optional

Equipment

  • Medium saucepan
  • separate bowl
  • 9x13 inch baking dish
  • Whisk
  • spatula
  • Sharp knife

Method
 

Step‑by‑Step Instructions for Greek Honey Pie
  1. Prepare the Honey Syrup: In a medium saucepan, combine granulated sugar, water, honey, a cinnamon stick, and lemon peel. Bring to a boil over medium heat, stirring occasionally, then simmer for 8-10 minutes until thickened. Stir in lemon juice and cool completely.
  2. Make the Custard: Warm whole milk and sugar until dissolved. In a bowl, whisk semolina flour, eggs, and yolks. Gradually add hot milk to egg mixture, whisking quickly. Return to heat and stir for 5-7 minutes until thickened. Stir in butter, vanilla, and lemon zest.
  3. Prepare the Oven and Baking Dish: Preheat oven to 350°F (175°C) and butter a 9x13-inch baking dish.
  4. Layer the Phyllo Dough: Layer half the phyllo sheets in the dish, brushing each with melted butter.
  5. Add the Custard Filling: Pour cooled custard evenly over phyllo layers and spread gently.
  6. Top with Remaining Phyllo: Layer remaining phyllo, brushing each with butter. Score the top layer into squares.
  7. Bake the Pie: Bake for 45-55 minutes until golden brown and crispy. Watch carefully in the last minutes to prevent over-browning.
  8. Add the Honey Syrup: Pour cooled honey syrup over the warm pie, let cool completely at room temperature.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 400IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Keep phyllo covered with a damp towel to prevent drying. For serving, consider adding Greek yogurt or vanilla ice cream.

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