Golden Greek Honey Pie Melopita

The Golden Greek Honey Pie known as Melopita brings a bit of sun and sweetness to any table with its soft custard nestled in crisp phyllo and a luscious drizzle of warm honey. This is a recipe I cherish for its irresistible textures and classic Mediterranean aromas — perfect when you want something special without hours in the kitchen.

When I first baked Melopita for my neighbors they called it sunshine on a plate. We now make it for spring gatherings and it disappears in minutes.

Ingredients

• Phyllo dough: creates a signature crisp layered pastry base. Choose fresh dough from the refrigerated section for the best texture
• Unsalted butter: lends richness and browns beautifully. Use a good quality butter for flavor
• Semolina flour: gives the filling structure and a delicate bite. Look for fine semolina at Mediterranean or larger grocery stores
• Large eggs: act as the binder for the custard. Select fresh eggs for a creamier filling
• Granulated sugar: adds the sweetness. Select cane sugar for a nice clean taste
• Whole milk: keeps the filling luxurious. Always go for whole milk over low fat for the best texture
• Ground cinnamon: brings warm aromatic depth. Use a fresh spice from a good source for the brightest flavor
• Ground nutmeg: boosts the complexity with its fragrant edge. Use whole nutmeg and grate as needed for the freshest result
• Salt: balances the sweetness and sharpens the spices. Try sea salt for a clean finish
• Honey: provides the essential Greek note. Choose a floral honey such as thyme or orange blossom to lift the finish
• Sesame seeds: toast them for extra crunch and a classic Greek accent. Look for golden seeds without dark specks

Step-by-Step Instructions

Prepare the Pan:

Grease a nine by thirteen inch baking dish thoroughly with butter to prevent sticking and to help the phyllo crisp beautifully along the edges

Build the Phyllo Base:

Lay down one sheet of phyllo dough into the pan gently pressing it up the sides. Then brush generously with melted butter. Repeat this step six more times stacking and brushing each sheet to ensure every layer becomes flaky and golden

Mix the Filling:

In a large mixing bowl combine the semolina flour large eggs granulated sugar whole milk ground cinnamon nutmeg and a pinch of salt. Whisk the mixture thoroughly until perfectly smooth which makes sure the custard bakes up without lumps

Pour and Top with Phyllo:

Pour the semolina custard mixture evenly over your buttery phyllo base. Gently lay the final sheet of phyllo over the top brush with more melted butter and lightly score the top with a sharp knife to aid even baking

Bake Until Golden:

Place the dish in your preheated oven and bake for forty to forty five minutes. Watch for a deep golden brown top and a set custard middle. Remove and allow the pie to cool for ten minutes so it firms up before slicing

Finish with Honey and Seeds:

Warm the honey until fluid and drizzle it liberally over the slightly cooled pie. Finish by scattering toasted sesame seeds over the glistening top then cut into squares or diamonds and serve warm or at room temperature

Save it

Perfect for making ahead for brunch or gatherings. The honey you use makes all the difference. I love using fragrant wildflower honey from the local market. It reminds me of summers in my grandmother’s kitchen where the scent of warm pastry and honey filled the entire house.

Storage Tips

Store leftover Melopita covered in the refrigerator for up to three days. The phyllo will soften slightly but the creamy center stays delicious. To enjoy the crispest texture reheat gently in a low oven just until warmed through.

Ingredient Substitutions

You can substitute orange blossom or acacia honey for the classic thyme honey for a slightly different floral note. If you do not have semolina look for fine cornmeal or use an equal amount of cream of wheat in a pinch. Almond milk can stand in for whole milk though the final texture will be a bit softer.

Serving Suggestions

Serve slices warm on their own or pair them with a scoop of vanilla ice cream for a truly decadent treat. A sprinkle of extra cinnamon or a few shards of candied citrus peel on top adds something special at the table. This pie is wonderful with Greek coffee or strong black tea.

Cultural and Historical Context

Melopita is traditional on the Greek islands especially Sifnos where honey is a mainstay of local cuisine. The layers of phyllo and gentle custard filling carry a festive feeling like many Mediterranean desserts. It feels both homey and celebratory always sharing a taste of hospitality and sunshine.

Save it

Enjoy every golden bite, and let the aromas remind you of a Mediterranean summer, wherever you are.

Common Questions

→ Can I use store-bought phyllo dough?

Yes, store-bought phyllo dough works perfectly and offers convenience while preserving the delicate texture.

→ What type of honey is best for drizzling?

Choose a mild, floral Greek honey for authentic flavor, though any high-quality pure honey suits the dish.

→ Can the pie be made in advance?

Yes, it can be made ahead and kept at room temperature or refrigerated. Warm slightly before serving if desired.

→ Is it necessary to toast the sesame seeds?

Toasting the seeds intensifies their flavor and adds a satisfying crunch to the final topping.

→ Can semolina flour be substituted?

Fine semolina yields the best texture, though cream of wheat can be a substitute with minor texture changes.