Name: Golden Greek Honey Pie (Melopita) Recipe
Prep time: 20 min
Cook time: 45 min
Total time: PT-488844H58M56S
Cuisine: Mediterranean Magic
Ingredients: 8 sheets of phyllo dough; 1 cup unsalted butter, melted; 1 cup semolina flour; 3 large eggs; 3/4 cup granulated sugar; 2 cups whole milk; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; Pinch of salt; 1/2 cup honey, warmed; 2 tbsp sesame seeds, toasted

Golden Greek Honey Pie (Melopita) is a dreamy Mediterranean dessert that’s both comforting and surprisingly simple to make. Imagine golden, crisp layers of buttery phyllo encasing a creamy semolina filling, scented with cinnamon and nutmeg, then drenched with warm, fragrant honey and finished with a sprinkle of toasted sesame. It’s a sweet treat that feels like a hug from a Greek grandmother, perfect for cozying up during the colder months or dazzling friends at your next dinner party.

Golden Greek Honey Pie (Melopita) Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Golden Greek Honey Pie (Melopita) lies in its simplicity: a handful of honest ingredients, each carefully chosen for the flavor and texture they bring. Get ready for a delightful balance of creamy, crunchy, and aromatic that will make this pie an instant favorite.

Phyllo dough (8 sheets): Ultra-thin and flaky, phyllo gives the pie its signature golden, crisp layers—handle gently and keep covered to prevent drying.
Unsalted butter (1 cup, melted): Adds richness and helps each sheet of phyllo turn beautifully golden in the oven.
Semolina flour (1 cup): The star of the filling, semolina thickens the custard and gives the center its tender bite.
Large eggs (3): Bind and enrich the filling, ensuring a creamy set that holds its shape when sliced.
Granulated sugar (3/4 cup): Sweetens the filling just enough—feel free to tweak if you like it less (or more) sweet.
Whole milk (2 cups): Creates that luscious, creamy base for the semolina mixture—don’t skimp on the fat here!
Ground cinnamon (1 tsp): A warm, aromatic spice that perfumes the entire pie—it’s not Melopita without it.
Ground nutmeg (1/2 tsp): Subtle and spicy, nutmeg rounds out the flavor profile beautifully.
Pinch of salt: Just a little to enhance all the sweet, spiced flavors.
Honey (1/2 cup, warmed): The golden crown—choose a good Greek or wildflower honey for best results.
Sesame seeds (2 tbsp, toasted): The final, nutty flourish that brings a gentle crunch and toasty aroma.

How to Make Golden Greek Honey Pie (Melopita)

Step 1: Prep the Oven and Pan

Begin by preheating your oven to 350°F (175°C); you want it fully hot before you slide in your pie. Grease a 9×13-inch baking dish with a bit of your melted butter or non-stick spray. This ensures every slice lifts out clean, with all the phyllo layers intact.

Step 2: Build the Phyllo Base

Place one delicate sheet of phyllo into the bottom of your baking dish and brush it generously with melted butter. Repeat this with six more sheets, buttering each one as you go. Don’t worry if the sheets overlap or crinkle a little—that’s part of the charm and creates irresistible texture.

Step 3: Make the Semolina Filling

In a mixing bowl, combine the semolina flour, eggs, sugar, milk, cinnamon, nutmeg, and a pinch of salt. Whisk these together until the mixture is smooth, creamy, and speckled with golden spice. This aromatic batter is what gives Golden Greek Honey Pie (Melopita) that trademark custardy middle.

Step 4: Assemble the Pie

Pour the semolina mixture gently over your buttery phyllo base—tilt the pan slightly if needed, so it spreads into every corner. Top with your final sheet of phyllo, brushing on more butter between layers if you’d like an extra-luxe finish. Use a sharp knife to lightly score the top (not all the way through) into squares or diamonds to make slicing easier after baking.

Step 5: Bake to Golden Perfection

Bake the pie for 40 to 45 minutes, until the top is deeply golden and the filling is gloriously set with a gentle wobble. Let the pie cool for about 10 minutes once it’s out of the oven—this helps the custard settle and makes it easier to serve.

Step 6: Add the Finishing Touches

While the pie is still warm, drizzle over your warmed honey. The sweet nectar seeps into every nook, lightly glazing the surface. Scatter toasted sesame seeds on top for a beautiful, fragrant finish. Now all that’s left is to slice and enjoy your freshly-baked Golden Greek Honey Pie (Melopita)!

How to Serve Golden Greek Honey Pie (Melopita)

Garnishes

The classic finishing touch for Golden Greek Honey Pie (Melopita) is a final drizzle of honey just before serving and a light shower of toasted sesame seeds. For an extra flourish, add a sprinkle of powdered sugar or even a small spoonful of Greek yogurt on the side. A twist of lemon zest can brighten things up if you like a little citrus.

Side Dishes

Pair your Melopita with a plate of fresh figs, cherries, or citrus wedges to echo the pie’s golden Mediterranean flavors. A demitasse of Greek coffee or strong black tea is a lovely, traditional companion, balancing the honeyed sweetness. If you’re serving at a gathering, consider adding some roasted nuts or dried apricots for contrasting textures.

Creative Ways to Present

Try serving Golden Greek Honey Pie (Melopita) in individual ramekins for a special dinner party, or cut the cooled pie into elegant diamond shapes for easy sharing. For a brunch, top each slice with a dollop of whipped cream and a drizzle of extra honey. You can even make a “pie bar” with bowls of toasted nuts, citrus zest, and fresh fruit, letting guests build their dream bites.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any Golden Greek Honey Pie (Melopita) left, store it tightly covered in the fridge for up to three days. The flavors actually deepen as it sits, and the semolina filling stays creamy without becoming soggy.

Freezing

Melopita is surprisingly freezer-friendly. Cool the baked pie completely, then wrap individual slices in plastic wrap and foil. Freeze for up to one month. Thaw overnight in the fridge before serving for a near-perfect texture.

Reheating

For that just-baked experience, reheat slices in a 300°F (150°C) oven for about 10 minutes. This revives the phyllo’s crispiness and gently warms the filling—just watch closely to prevent over-browning. A quick microwave zap works in a pinch, but the pastry will soften a bit.

FAQs

Can I use store-bought phyllo dough for Golden Greek Honey Pie (Melopita)?

Absolutely! Most Melopita recipes rely on store-bought phyllo for convenience. Just be sure to thaw it gradually in the fridge and keep it covered while working so the sheets don’t dry out.

What type of honey is best for this pie?

Any good-quality honey will work, but for the most authentic flavor, reach for Greek or wildflower honey. Its floral notes perfectly complement the semolina and spices in Golden Greek Honey Pie (Melopita).

Can I make Melopita ahead for a party?

Yes! In fact, Golden Greek Honey Pie (Melopita) tastes just as wonderful the next day. Assemble and bake, then cover tightly once cooled. Drizzle on the honey and add sesame seeds just before serving for maximum appeal.

Is there a gluten-free substitute for semolina?

While traditional Melopita uses semolina, you can experiment with fine cornmeal or a gluten-free flour blend in the filling. The texture will change a bit, but you’ll still get plenty of flavor and custardy goodness.

How do I prevent the phyllo from getting soggy?

Make sure the pie is baked until deep golden and the filling is fully set. Brushing each phyllo sheet with melted butter creates a barrier that locks in crispness, even beneath the luscious filling.

Final Thoughts

There’s something magical about pulling a fresh Golden Greek Honey Pie (Melopita) from your oven. Each bite is a celebration of warm honey, comforting spice, and flaky pastry—guaranteed to make you (and your lucky guests) smile. If you’ve never tried Melopita, now’s your moment. Happy baking!