Greek Honey Pie Recipe

Introduction

Greek Honey Pie, or Melopita, is a delightful dessert that combines crispy phyllo layers with a rich semolina custard and a fragrant honey syrup. This authentic recipe brings the true taste of Greece into your kitchen with its perfect balance of sweetness and texture.

Ingredients

• 1 pound phyllo dough, thawed overnight in the refrigerator
• 1 cup (2 sticks) unsalted butter, melted
• 1 ½ cups granulated sugar (for syrup)
• ¾ cup water
• ½ cup honey (Greek thyme honey ideal)
• 1 cinnamon stick
• 1 strip of lemon peel (about 2 inches)
• 2 tablespoons lemon juice
• 4 cups whole milk
• 1 cup granulated sugar (for custard)
• ½ cup fine semolina flour
• 4 large eggs
• 2 large egg yolks
• 2 tablespoons unsalted butter (for custard)
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• Ground cinnamon (for garnish)
• Chopped walnuts or pistachios (optional garnish)

Instructions

1. Step 1: In a medium saucepan, combine 1 ½ cups sugar, water, honey, cinnamon stick, and lemon peel. Bring to a boil over medium heat, stirring occasionally until sugar dissolves.
2. Step 2: Reduce heat and simmer for 8-10 minutes until syrup thickens slightly. Remove from heat, stir in lemon juice, then remove cinnamon stick and lemon peel. Pour into a heatproof bowl and cool to room temperature.
3. Step 3: In another saucepan, heat milk and 1 cup sugar over medium heat, stirring until sugar dissolves and milk is steaming but not boiling.
4. Step 4: In a bowl, whisk semolina flour, eggs, and egg yolks until smooth. Slowly temper the egg mixture by gradually whisking in about ½ cup hot milk.
5. Step 5: Gradually whisk in the remaining hot milk into the egg mixture until warmed through, then pour back into the saucepan.
6. Step 6: Cook over medium-low heat, stirring constantly, until custard thickens and coats the back of a spoon (8-12 minutes). Remove from heat and stir in butter, vanilla extract, and lemon zest. Cover and let cool slightly.
7. Step 7: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter.
8. Step 8: Unwrap phyllo dough, keep covered with a damp towel. Brush one sheet with melted butter, place in dish. Repeat with half the sheets, layering and brushing each with butter.
9. Step 9: Pour the cooled custard evenly over the phyllo base.
10. Step 10: Layer the remaining phyllo sheets over the custard, brushing each with melted butter.
11. Step 11: Score the top phyllo layer into diamond shapes or squares. Brush with remaining butter.
12. Step 12: Bake for 45-55 minutes until phyllo is golden and custard is set. Let cool slightly for 10-15 minutes.
13. Step 13: While warm, pour the cooled honey syrup evenly over the pie. Let cool completely before serving.

Tips & Variations

• Use Greek thyme honey for the most authentic flavor, or substitute with any high-quality honey you prefer.
• Keep phyllo covered with a damp towel at all times to prevent it from drying out.
• Add a sprinkle of ground cinnamon and chopped nuts on top for extra texture and aroma.
• For a lighter version, try using low-fat milk instead of whole milk, although the custard may be less rich.

Storage

Store Greek Honey Pie covered in the refrigerator for up to 3 days. To reheat, warm gently in a low oven for 10-15 minutes to restore crispness. Avoid microwaving, as the phyllo may become soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen phyllo dough?

Yes, just make sure it is fully thawed in the refrigerator overnight before using and keep it covered while working to prevent drying out.

How do I know when the custard is properly cooked?

The custard is ready when it thickens enough to coat the back of a spoon and leaves a clear line when you run your finger through it. This usually takes about 8-12 minutes over medium-low heat.

Greek Honey Pie Recipe

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★★★★★

4.8 from 144 reviews

• Author: Hailey
• Total Time: 1 hour 55 minutes
• Yield: 12 servings 1x

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Description

Greek Honey Pie is a luxurious dessert combining delicate layers of phyllo dough with a rich, creamy semolina custard, all drenched in a fragrant honey syrup infused with cinnamon and lemon. This authentic Greek recipe offers a perfect balance of textures and flavors, making it an impressive yet approachable treat for any special occasion.

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Ingredients

Scale 1x2x3x

For the Honey Syrup

• 1 ½ cups granulated sugar
• ¾ cup water
• ½ cup honey (Greek thyme honey preferred)
• 1 cinnamon stick
• 1 strip of lemon peel (about 2 inches long)
• 2 tablespoons lemon juice

For the Custard Filling

• 4 cups whole milk
• 1 cup granulated sugar
• ½ cup fine semolina flour
• 4 large eggs
• 2 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• Zest of 1 lemon

For the Phyllo Layers and Garnish

• 1 pound phyllo dough, thawed overnight in the refrigerator
• 1 cup (2 sticks) unsalted butter, melted
• Ground cinnamon, for dusting
• Chopped walnuts or pistachios, for garnish

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Instructions

1. Prepare the Honey Syrup: In a medium saucepan, combine sugar, water, honey, cinnamon stick, and lemon peel. Bring to a boil over medium heat, stirring occasionally until sugar dissolves. Reduce heat and simmer for 8-10 minutes until syrup thickens slightly. Remove from heat, stir in lemon juice, then take out the cinnamon stick and lemon peel. Pour syrup into a heatproof bowl and cool completely to room temperature or refrigerate to speed cooling.
2. Heat Milk for Custard: In a separate medium saucepan, combine milk and sugar. Heat over medium heat, stirring occasionally, until sugar dissolves and milk is steaming but not boiling.
3. Mix Eggs and Semolina: In a bowl, whisk together semolina flour, eggs, and egg yolks until smooth.
4. Temper the Eggs: Slowly pour about ½ cup of hot milk into the egg mixture, whisking constantly to temper the eggs and avoid curdling. Gradually add the remaining hot milk, continuing to whisk until the egg mixture is warmed through.
5. Cook the Custard: Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly with a whisk, for 8-12 minutes, until thickened and coats the back of a spoon.
6. Finish the Custard: Remove from heat and stir in butter, vanilla extract, and lemon zest until butter melts and mixture is homogeneous. Pour custard into a bowl, cover surface with plastic wrap directly to prevent skin formation, and let cool slightly.
7. Preheat Oven and Prepare Baking Dish: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter.
8. Prepare the Phyllo Dough: Unwrap thawed phyllo dough and keep covered with a damp towel to prevent drying.
9. Layer Bottom Phyllo Sheets: Place one phyllo sheet in the baking dish and brush generously with melted butter. Repeat layering and buttering with about 8-10 sheets, covering bottom and sides thoroughly.
10. Add Custard Filling: Pour the slightly cooled custard evenly over the phyllo base in the baking dish.
11. Layer Top Phyllo Sheets: Layer the remaining 8-10 phyllo sheets over the custard, brushing each with melted butter.
12. Score the Top Layer: Using a sharp knife, score the top phyllo layer into diamond shapes or squares for easy slicing later.
13. Brush Top with Butter: Generously brush the surface with remaining melted butter.
14. Bake the Pie: Place the pie in the preheated oven and bake for 45-55 minutes, until golden brown, crispy, and the custard is set.
15. Cool Slightly: Remove from oven and let cool for 10-15 minutes.
16. Apply Honey Syrup: While pie is still warm but not hot, slowly pour cooled honey syrup evenly over the surface to soak in.
17. Final Cooling: Allow the pie to cool completely to room temperature before serving, optionally garnish with ground cinnamon and chopped walnuts or pistachios.

Notes

• Use good quality Greek thyme honey for the most authentic flavor.
• Tempering the eggs carefully prevents scrambling and ensures a silky custard texture.
• Keep phyllo dough covered with a damp towel during assembly to prevent drying out and tearing.
• Scoring the top phyllo before baking helps with neat slicing and presentation.
• Allow the pie to cool completely to fully absorb the honey syrup and set the custard.

• Prep Time: 45 minutes
• Cook Time: 1 hour 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Greek

Keywords: Greek honey pie, galaktoboureko, semolina custard pie, phyllo dessert, Greek dessert recipe, honey syrup pie, traditional Greek sweets