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Golden Greek Honey Pie

Golden Greek Honey Pie: A Sweet Slice of Heaven

Indulge in the delightful Golden Greek Honey Pie, a sweet dessert that celebrates simplicity and tradition.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Greek
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Phyllo Base
  • 1 package Phyllo Dough Keep covered with a damp towel
  • 1/2 cup Unsalted Butter Melt to brush between layers
For the Filling
  • 1 cup Semolina Flour Thickens as it bakes
  • 3 large Eggs Whisk well to avoid lumps
  • 1/2 cup Granulated Sugar Can substitute with a sugar alternative
  • 2 cups Whole Milk Almond milk is a dairy-free alternative
  • 1 teaspoon Ground Cinnamon Can substitute with allspice
  • 1/4 teaspoon Ground Nutmeg Optional but recommended
For the Topping
  • 1/2 cup Honey Or use maple syrup for vegan option
  • 2 tablespoons Sesame Seeds Toast lightly before use

Equipment

  • 9x13 inch baking dish
  • Mixing Bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish lightly with butter.
  2. Cover phyllo dough with a damp towel and layer 7 sheets in the baking dish, brushing each with melted unsalted butter.
  3. In a mixing bowl, whisk together semolina flour, eggs, granulated sugar, whole milk, ground cinnamon, ground nutmeg, and salt until smooth and creamy.
  4. Pour the filling over the phyllo base, spread evenly, and layer remaining phyllo on top, brushing each with butter, and lightly score the top.
  5. Bake for 40-45 minutes until golden brown and filling is set.
  6. Drizzle honey over the baked pie and sprinkle with toasted sesame seeds. Allow to cool slightly before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 300IUCalcium: 100mgIron: 1mg

Notes

Always cover unused phyllo sheets with a damp towel to prevent them from drying out. Allow the pie to cool for at least 10 minutes after baking for easier slicing.

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