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 phyllo dough; 1 cup unsalted butter, melted; 1 cup semolina flour; 3 large eggs; ¾ cup granulated sugar; 2 cups whole milk; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; Pinch of salt; ½ cup honey, warmed; 2 tablespoons toasted sesame seeds

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Introduction

Golden Greek Honey Pie, or Melopita, is a delightful dessert featuring a crisp phyllo crust with a creamy semolina filling. Drizzled with warm honey and sprinkled with toasted sesame seeds, this pie offers a perfect balance of sweetness and texture that’s sure to impress.

A thick slice of cheesecake with three layers sits on a white plate: the bottom layer is a light brown crumbly crust, the middle layer is a thick, creamy off-white filling with a smooth texture, and the top layer is a shiny, golden caramelized surface with a slightly darker edge. Golden caramel sauce drips down the sides of the cheesecake slice, pooling on the plate along with small light brown nut pieces scattered around. In the blurred background, the rest of the round cheesecake is visible on a white plate, all set on a white marbled surface with warm natural light coming from the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 sheets phyllo dough
1 cup unsalted butter, melted
1 cup semolina flour
3 large eggs
¾ cup granulated sugar
2 cups whole milk
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Pinch of salt
½ cup honey, warmed
2 tablespoons toasted sesame seeds

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
Step 2: Layer 7 sheets of phyllo dough in the dish, brushing each sheet generously with melted butter to create a flaky crust.
Step 3: In a mixing bowl, whisk together semolina, eggs, sugar, milk, cinnamon, nutmeg, and a pinch of salt until the mixture is smooth and well combined.
Step 4: Pour the semolina filling evenly over the buttered phyllo base.
Step 5: Place the remaining phyllo sheet(s) on top, brushing each layer with melted butter. Lightly score the surface to help with slicing after baking.
Step 6: Bake for 40 to 45 minutes, or until the pie is golden brown and the filling is set. Allow it to cool for about 10 minutes before serving.
Step 7: Drizzle the warm honey over the top and sprinkle with toasted sesame seeds for a traditional finishing touch. Slice and enjoy!

Tips & Variations

Use fresh phyllo sheets and keep them covered with a damp towel while working to prevent drying out.
For an extra nutty flavor, add chopped walnuts or almonds to the filling.
If you prefer a spiced honey touch, warm the honey with a cinnamon stick before drizzling.
To make this dessert gluten-free, substitute semolina with fine almond meal or a gluten-free flour blend, adjusting liquid as needed.

Storage

Store leftover Melopita covered in the refrigerator for up to 3 days. Reheat slices gently in a warm oven or microwave before serving to restore crispness. Honey drizzle is best added fresh before serving to maintain its flavor and texture.

How to Serve

A slice of cheesecake with three visible layers sits on a white plate with a smooth finish; the bottom layer is light brown and crumbly crust, the middle layer is thick, creamy, and pale yellow, and the top layer is a shiny caramel glaze dripping golden sauce down the sides onto the plate, sprinkled with small nut pieces around it. In the background, a whole cheesecake with a golden top and thick crust rests on another white plate, all placed on a white marbled textured surface illuminated by warm sunlight through a window. 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 this recipe?

Yes, frozen phyllo dough works perfectly. Just thaw it overnight in the refrigerator and keep the sheets covered with a damp towel while assembling to prevent them from drying out.

Is it necessary to brush each phyllo sheet with butter?

Brushing each sheet with melted butter ensures a flaky, golden crust and prevents the layers from sticking together. It’s an essential step for the best texture and flavor.