Golden Greek Honey Pie (Melopita)

Why You’ll Love This Recipe

Melopita is a warm and comforting dessert with a rich, creamy custard that has just the right amount of sweetness from the honey. The crispy phyllo dough crust adds a golden, flaky texture that contrasts beautifully with the soft filling. Cinnamon and nutmeg infuse the pie with warm, aromatic flavors, while the honey adds a luxurious sweetness that ties it all together. The toasted sesame seeds on top bring a delightful crunch and make this dessert both simple and extraordinary. Perfect for special occasions or as an everyday indulgence, this Greek Honey Pie is sure to become a favorite.

Ingredients

For the crust and filling:

• 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

For the topping:

• 1/2 cup honey, warmed
• 2 tbsp sesame seeds, toasted

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or baking pan with butter or non-stick spray.
2. Prepare the phyllo crust: Lay one sheet of phyllo dough in the pie dish, brushing it with melted butter. Repeat this process, layering and buttering each sheet of phyllo dough, until all 8 sheets are used. Make sure to leave some overhang on the edges. Set aside.
3. Make the semolina filling: In a medium saucepan, heat the whole milk over medium heat until it’s warm (but not boiling). In a separate bowl, whisk together the semolina flour, eggs, granulated sugar, cinnamon, nutmeg, and a pinch of salt. Slowly add the warm milk to the semolina mixture, whisking constantly to avoid lumps.
4. Cook the filling: Transfer the mixture back to the saucepan and cook over medium heat, whisking constantly, until it thickens into a creamy custard consistency (about 5-7 minutes). Once thickened, remove the pan from heat and allow the custard to cool slightly.
5. Assemble the pie: Pour the semolina filling into the prepared phyllo crust, spreading it evenly. Fold the overhanging phyllo dough over the top of the filling. If there are gaps, you can add more phyllo dough layers to cover the pie completely.
6. Bake the pie: Place the pie in the oven and bake for 30-40 minutes, or until the phyllo dough is golden brown and crisp, and the filling is set.
7. Finish with honey and sesame seeds: Once the pie is baked, remove it from the oven and immediately drizzle the warmed honey over the top. Sprinkle the toasted sesame seeds over the honey.
8. Serve and enjoy: Let the pie cool for a few minutes before slicing. Serve warm or at room temperature.

Servings and Timing

This recipe makes 8 servings and takes approximately 45 minutes to prepare and 30-40 minutes to bake.

Variations

1. Nutty variation: Add chopped almonds or walnuts into the semolina filling for extra texture and a nutty flavor.
2. Citrus twist: For a fresh twist, add a teaspoon of orange or lemon zest into the filling to complement the cinnamon and nutmeg.
3. Gluten-free version: Use gluten-free phyllo dough and make sure the semolina is gluten-free to adapt this dessert for gluten-sensitive diets.

Storage/Reheating

• Storage: Store any leftover pie in an airtight container at room temperature for up to 2 days. If you want to store it for longer, refrigerate it for up to 1 week.
• Reheating: Reheat slices in the microwave for 15-20 seconds or warm in the oven at 300°F (150°C) for about 10 minutes.

FAQs

Can I make this pie in advance?

Yes, you can prepare the pie a day ahead of time and store it in the refrigerator. Just reheat it before serving, adding the honey and sesame seeds after warming.

Can I use other types of flour instead of semolina?

While semolina flour gives the pie its signature texture, you can substitute it with farina (a finer version of semolina) if necessary, or try using cornstarch for a smoother filling.

What can I use instead of honey?

If you’re not a fan of honey, you can substitute it with maple syrup or agave nectar for a different kind of sweetness. However, honey provides the traditional flavor that makes this pie special.

Can I freeze this pie?

Yes, you can freeze the pie before adding the honey and sesame seeds. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator and reheat in the oven before serving.

Is this pie suitable for vegetarians?

Yes, this pie is vegetarian, as it doesn’t contain any meat-based ingredients.

Can I use a different nut for the topping?

Yes, you can substitute the sesame seeds with chopped pistachios, almonds, or walnuts for a different nutty flavor.

Can I make this pie dairy-free?

Yes, you can use dairy-free butter and non-dairy milk (such as almond or coconut milk) to make the filling dairy-free, though the texture may differ slightly.

How do I prevent the phyllo dough from getting too dry?

Phyllo dough can dry out quickly, so it’s important to cover it with a damp cloth when not in use and to make sure each sheet is well-buttered. The butter also helps keep the dough crisp and golden as it bakes.

Can I make a mini version of this pie?

Yes, you can make individual servings by using smaller tart pans or muffin tins. Just adjust the baking time, as smaller pies may bake more quickly.

How can I make this pie more fragrant?

For a more aromatic dessert, consider adding a teaspoon of ground ginger or cloves to the semolina filling for a spicier flavor.

Conclusion

Golden Greek Honey Pie (Melopita) is a stunning and delicious dessert that brings a taste of Greece into your kitchen. With its crispy phyllo dough crust, creamy semolina filling, and the sweetness of honey, this pie is the perfect balance of textures and flavors. Whether you’re serving it for a special occasion or just want to enjoy a comforting treat, this Greek classic is sure to impress. The warm honey glaze and toasted sesame seeds add a final touch of richness and crunch, making this dessert truly unforgettable.

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