Golden Greek Honey Pie Melopita (Printable Version)
# What You'll Need:
→ Dough and Assembly
01 -
8 sheets phyllo dough
02 -
1 cup (225 g) unsalted butter, melted
→ Filling
03 -
1 cup (170 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
→ Finishing
10 -
1/2 cup (120 ml) honey, warmed
11 -
2 tablespoons (18 g) sesame seeds, toasted
# Preparation Steps:
01 -
Preheat oven to 175°C. Grease a 23x33 cm baking dish evenly with butter.
02 -
Place a sheet of phyllo dough in the dish and brush thoroughly with melted butter. Repeat with six more sheets, stacking each one after brushing.
03 -
In a large bowl, whisk together semolina flour, eggs, granulated sugar, whole milk, ground cinnamon, ground nutmeg, and salt until the mixture is smooth and homogeneous.
04 -
Pour the prepared semolina custard evenly over the layered phyllo sheets.
05 -
Lay the last sheet of phyllo over the custard, brushing it with melted butter. Score the top lightly with a sharp knife.
06 -
Transfer the dish to the oven. Bake for 40–45 minutes, or until the top is golden brown and the filling is set.
07 -
Allow to cool for 10 minutes. Drizzle warmed honey evenly over the surface and sprinkle with toasted sesame seeds. Slice and serve warm or at room temperature.
# Additional Tips:
01 -
Work quickly with phyllo sheets to prevent drying; keep unused sheets covered with a damp towel.