Golden Greek Honey Pie (Melopita)

Why You’ll Love Golden Greek Honey Pie (Melopita) Recipe

• The contrast between flaky, buttery phyllo and a smooth, custard-like center is irresistible.

• Honey glaze adds natural sweetness and a sticky finish without needing a heavy frosting.

• Easy enough for a beginner to tackle, yet impressive enough for guests.

• Versatile — you can serve it warm or at room temperature, and it pairs beautifully with coffee or tea.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 8 sheets of phyllo dough

• 1 cup unsalted butter, melted

• 1 cup semolina flour

• 3 large eggs

• ¾ cup granulated sugar

• 2 cups whole milk

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• Pinch of salt

• ½ cup honey, warmed

• 2 tablespoons sesame seeds, toasted

Directions

1. Preheat the oven to 350 °F (175 °C). Grease a 9×13‑inch baking dish.

2. Layer the phyllo: place one sheet in the dish and brush generously with melted butter. Continue layering 6 more sheets, brushing each with butter.

3. In a bowl, whisk together semolina, eggs, sugar, milk, cinnamon, nutmeg, and salt until smooth.

4. Pour the semolina mixture over the layered phyllo base, spreading it gently and evenly.

5. Top with the remaining phyllo sheet(s), brushing with butter between layers. Lightly score the top layer with a knife (diamond or square shapes) to ease slicing later.

6. Bake for 40–45 minutes, or until the top is golden brown and the filling is set. Let the pie rest and cool for about 10 minutes.

7. While still warm, drizzle the warmed honey over the pie, allowing it to seep into the scored lines. Sprinkle with toasted sesame seeds.

8. Slice and serve warm or at room temperature.

Servings and timing

• Servings: 6

• Prep time: 20 minutes

• Cook time: 45 minutes

• Resting / cooling time: 10 minutes

• Total time: 1 hour 15 minutes

Variations

• Vegan / dairy-free option: Use plant‑based milk (such as almond or oat) and swap melted butter with vegan butter or coconut oil. Replace honey with maple syrup or agave nectar.

• Nut inclusion: Sprinkle finely chopped nuts (like walnuts or almonds) between phyllo layers for extra texture.

• Flavor twists: Add a hint of orange zest or a drop of vanilla extract to the filling for additional aroma.

• Sweetness adjustment: Use less honey or sugar if you prefer a milder sweetness.

• Phyllo alternatives: If phyllo is unavailable, consider filo‑style wrappers or puff pastry, though texture will vary.

Storage/Reheating

• Store leftovers in an airtight container at room temperature for up to 2 days.

• For longer storage, refrigerate for up to 5 days; reheat slices in the oven to bring back crispness.

• You can freeze individual slices wrapped tightly in plastic wrap or foil for up to 1 month. Thaw and warm gently before serving.

FAQs

What if I don’t have semolina flour?

You can substitute with fine polenta or a mix of all‑purpose flour and cornstarch, though the texture will be slightly different and less traditional.

Can I make this ahead of time?

Yes. Bake the pie fully, then store (covered) at room temperature or refrigerated. Warm it before serving for best texture.

Why is my filling too runny?

If the filling remains runny, the semolina may be undercooked or your oven temperature is too low. Make sure to bake until the edges bubble and the center is set. Also ensure semolina is finely ground.

Can I skip scoring the top?

You can, but scoring helps the honey penetrate and makes serving cleaner and easier.

Why is my phyllo tearing?

Phyllo dries out quickly. Keep unused sheets covered with a slightly damp kitchen towel. Also work gently and brush with butter to keep them pliable.

What type of honey is best?

Use a high‑quality, mild honey (such as clover, wildflower, or thyme) so it complements rather than overwhelms the flavors.

Can I reduce the sugar?

Yes — you may reduce sugar by up to ¼ cup, but the pie will be less sweet. Balance with how much honey you drizzle.

Can I bake this in a round pan?

Yes, you can adjust to a round or square pan. Just keep an eye on depth and bake time; you may need slight adjustments.

Is it okay to skip the sesame seeds?

Yes, the sesame seeds are optional and add a nutty crunch. The dessert is still delicious without them.

How should I reheat leftovers?

Warm slices in a preheated oven (about 325 °F / 160 °C) for 5–10 minutes until crisp. Avoid microwaving, as it can make the phyllo soggy.

Conclusion

Golden Greek Honey Pie (Melopita) is a beautiful balance of textures and flavors—crispy, creamy, warm spices, and honey glaze all working together. It’s deceptively simple but feels luxurious, and it’s sure to impress at any gathering or as a cozy treat. Let me know if you’d like step‑by‑step photos or tips!

Golden Greek Honey Pie (Melopita)

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Melopita, or Greek honey pie, is a light and creamy traditional dessert from the island of Sifnos. Made with ricotta-like cheese, honey, and a hint of lemon, it’s a simple, naturally sweet, and satisfying treat, often served chilled with a dusting of cinnamon.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 6-8 servings
• Category: Dessert
• Method: Baking
• Cuisine: Greek
• Diet: Gluten Free

Ingredients

• 2 cups ricotta or anthotyro cheese (or a mix of ricotta and cream cheese)
• 3 large eggs
• 1/2 cup honey (plus more for drizzling)
• 1 tsp vanilla extract
• Zest of 1 lemon
• Pinch of salt
• Ground cinnamon, for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a 9-inch pie or tart pan.
2. In a large mixing bowl, combine the ricotta (or cheese mix), eggs, honey, vanilla extract, lemon zest, and salt.
3. Whisk until smooth and well combined.
4. Pour the mixture into the prepared pan and smooth the top with a spatula.
5. Bake for about 40–45 minutes, or until the top is golden and the center is set.
6. Allow to cool completely, then refrigerate for at least 1–2 hours before serving.
7. Serve chilled or at room temperature, drizzled with extra honey and a sprinkle of cinnamon.

Notes

• Use high-quality honey for the best flavor.
• You can substitute part of the ricotta with cream cheese for a richer texture.
• Best enjoyed cold after being chilled in the fridge.
• This pie does not contain a crust, making it naturally gluten-free.

Nutrition

• Serving Size: 1 slice
• Calories: 220
• Sugar: 15g
• Sodium: 80mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 0g
• Protein: 8g
• Cholesterol: 90mg