Golden Greek Honey Pie Melopita (Print)
Buttery phyllo and warm honey combine in this Greek melopita for a sweet, creamy treat with toasted sesame crunch.
# Ingredients:
→ For the Pastry
01 -
8 sheets phyllo dough, thawed if frozen
02 -
1 cup (225 g) unsalted butter, melted
→ For the Semolina Filling
03 -
1 cup (160 g) semolina flour
04 -
3 large eggs
05 -
3/4 cup (150 g) granulated sugar
06 -
2 cups (480 ml) whole milk
07 -
1 teaspoon ground cinnamon
08 -
1/2 teaspoon ground nutmeg
09 -
Pinch of salt
→ For the Topping
10 -
1/2 cup (120 ml) honey, warmed
11 -
2 tablespoons sesame seeds, toasted
# Steps:
01 -
Preheat the oven to 175°C. Grease a 23x33 cm baking dish thoroughly.
02 -
Place one sheet of phyllo in the prepared baking dish and brush generously with melted butter. Repeat with six more sheets, stacking each and brushing with butter.
03 -
In a mixing bowl, whisk together semolina flour, eggs, sugar, milk, ground cinnamon, ground nutmeg, and a pinch of salt until the mixture is smooth and fully combined.
04 -
Pour the semolina mixture evenly over the phyllo base. Top with the last sheet of phyllo, brushing again with melted butter, and lightly score the surface with a sharp knife.
05 -
Bake for 40 to 45 minutes until golden brown and set. Allow to cool in the pan for 10 minutes.
06 -
Drizzle the warmed honey evenly over the warm pie and sprinkle with toasted sesame seeds. Slice and serve warm or at room temperature.
# Notes:
01 -
Score the top layer of phyllo before baking to facilitate neat slicing after baking.
02 -
Thaw phyllo dough fully before use and handle gently to prevent tearing.
03 -
Adjust the quantity of honey according to desired sweetness.
04 -
Nutrition values provided are estimates and may vary depending on product brands and quantities.