Golden Greek Honey Pie Melopita

Golden Greek Honey Pie also known as Melopita is a dessert that instantly transports me to summer evenings in the Greek islands crisp layers of buttery phyllo hold a creamy semolina custard scented with honey and warm spices With just a drizzle of golden honey and a scattering of toasted sesame seeds this pie is simple to prepare yet truly elegant enough for any gathering

When I first tried Melopita at a tiny bakery in Athens I was blown away by how humble ingredients could create such a memorable dessert My family now requests this pie every holiday

Ingredients

• Phyllo dough: Eight sheets create shatteringly crisp layers Look for fresh well-sealed sheets in the refrigerated section to avoid cracks
• Unsalted butter: Brushed between the phyllo sheets for richness Use high quality butter for best flavor
• Semolina flour: Forms the base of the creamy custard Choose fine semolina for a smooth texture
• Large eggs: Bind the filling and add structure Use the freshest eggs for a rich color
• Granulated sugar: Sweetens the custard Look for pure white sugar to avoid off flavors
• Whole milk: Gives a luscious creamy consistency Full fat is best for authentic taste
• Ground cinnamon: Adds sweetness and a hint of spice Opt for fresh ground for more fragrance
• Ground nutmeg: A pinch deepens the flavor Buy whole nutmeg and grate it yourself if you can
• Salt: A small amount sharpens and balances all the sweetness
• Honey: Drizzled on top for floral sweetness Go for Greek honey if available for real depth
• Sesame seeds: Toasted lightly and sprinkled on just before serving Bright flavor and a hint of crunch

Step-by-Step Instructions

Prepare the Baking Dish:

Grease a nine by thirteen inch baking dish well with butter to prevent sticking and to add richness to the crust

Layer the Phyllo Base:

Lay one sheet of phyllo in the dish brush generously with melted butter then repeat with six more sheets stacking neatly and brushing each layer with butter This creates a flaky sturdy base

Mix the Custard Filling:

In a large mixing bowl whisk together semolina eggs sugar milk cinnamon nutmeg and salt until smooth and free of lumps Take your time so the custard is silky

Assemble the Pie:

Pour the custard mixture over your phyllo base making sure it spreads evenly to the edges

Finish the Phyllo Top:

Top with the last phyllo sheet brushing with butter before and after layering Score the top lightly with a sharp knife which will make slicing easier later

Bake the Pie:

Place the dish in your preheated oven at three hundred fifty degrees Fahrenheit Bake for forty to forty five minutes until the top is deeply golden and the filling has set The pie should jiggle just slightly in the center

Cool and Finish:

Let the pie cool for about ten minutes then drizzle with warm honey and sprinkle the toasted sesame seeds across the top Slice and serve either warm or at room temperature

Save

I especially adore the deep flavor Greek honey brings It reminds me of gathering around the table with cousins in Crete all of us fighting for the extra sticky golden corners of the pie

Storage Tips

Leftover Melopita keeps well in the fridge for up to four days Cover the baking dish tightly or transfer slices to an airtight container To rewarm heat gently in a low oven for five to ten minutes for the crispiest phyllo Avoid microwaving as this will soften the layers

Ingredient Substitutions

If you cannot find fine semolina use cream of wheat or another finely ground wheat cereal in the custard Almond milk can be swapped for whole milk but the result will be a little less creamy If you are out of sesame seeds try a sprinkle of poppy seeds for a different nutty crunch

Serving Suggestions

Serve Melopita with strong Greek coffee or herbal mountain tea A dollop of Greek yogurt on the side is divine During festive occasions I sometimes add a sprinkle of orange or lemon zest on top for a burst of freshness

Cultural Context

Melopita has roots on the island of Sifnos where honey is a prized ingredient and desserts are meant to be shared with family Traditional versions sometimes use a ricotta like cheese called myzithra as the base but the semolina custard version is just as beloved This simple dessert showcases the Greek appreciation for quality ingredients and rustic technique

Recipe FAQs

→ Can I prepare Melopita in advance?

Yes, you can bake and cool it ahead of time. Store covered at room temperature and drizzle with honey just before serving.

→ Can I substitute the semolina flour?

Fine cornmeal or cream of wheat can work in place of semolina, though texture will vary slightly.

→ How do I prevent phyllo from drying out?

Keep unused phyllo covered with a damp towel while you work, and brush each layer with melted butter.

→ Is this dessert best served warm or cold?

Melopita tastes wonderful both warm and at room temperature. The honey drizzle soaks in nicely when served warm.

→ What can I use instead of sesame seeds?

Try slivered almonds or omit them entirely if you prefer a simpler finish.