Name: Golden Greek Honey Pie (Melopita) Recipe
Prep time: 20 min
Cook time: 45 min
Total time: PT-488844H50M14S
Yield: 6
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

If you’re craving a dessert that balances comforting warmth with Mediterranean flair, Golden Greek Honey Pie (Melopita) is your answer. This luscious bake combines crisp phyllo, a gently spiced semolina custard, and a shimmering honey glaze that ties it all together. Every bite is a celebration of texture and taste, making this a go-to treat for cozy evenings or festive gatherings alike. Trust me—once you taste its golden layers, you’ll want to add this recipe to your repertoire.

Golden Greek Honey Pie (Melopita) Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how a handful of classic Mediterranean ingredients come together to create something so decadent. Each element here isn’t just filler; every ingredient shapes the signature flavor, creamy texture, and sun-kissed color that makes Golden Greek Honey Pie (Melopita) a standout. Let’s take a look at what you’ll need:

Phyllo dough (8 sheets): This forms the shatteringly crisp pastry layers, offering a delicate crunch that’s simply irresistible.
Unsalted butter (1 cup, melted): Butter gives richness to every fold, ensuring each bite melts in your mouth.
Semolina flour (1 cup): The heart of the filling, semolina thickens into a velvety custard with a satisfyingly subtle grain.
Large eggs (3): Eggs bind everything together, creating a smooth, silky interior.
Granulated sugar (3/4 cup): Just enough to sweeten the filling without overshadowing the honey topping.
Whole milk (2 cups): Milk brings creaminess, balancing the structure and flavor of the custard.
Ground cinnamon (1 tsp): Adds a cozy, aromatic warmth that’s pure comfort with every forkful.
Ground nutmeg (1/2 tsp): This pinch of spice whispers of tradition and elevates the Greek vibes.
Pinch of salt: Essential to highlight all those sweet and spicy notes.
Honey (1/2 cup, warmed): The star that provides shine and an alluring floral sweetness on top.
Sesame seeds (2 tbsp, toasted): A lovely nutty finish, their crunch and aroma is traditional and delightful.

How to Make Golden Greek Honey Pie (Melopita)

Step 1: Prep Your Baking Dish

First things first: Preheat your oven to 350°F (175°C) and grab a trusty 9×13-inch baking dish. Give it a thorough greasing—this not only prevents sticking but also encourages that beautiful golden crust on your Golden Greek Honey Pie (Melopita). Have your phyllo and melted butter ready to go, as assembly moves quickly!

Step 2: Layer the Phyllo Base

Lay your first sheet of phyllo in the dish and brush it generously with melted butter. Repeat this delicious process with six more sheets, always brushing between layers. These buttery sheets will become the irresistible, flaky foundation of your honey pie.

Step 3: Whip Up the Semolina Filling

In a large mixing bowl, whisk together the semolina flour, eggs, sugar, milk, cinnamon, nutmeg, and that tiny yet mighty pinch of salt. Mix until everything is smooth—no lumps allowed! This mixture is about to become the creamy core that makes Melopita stand out from any ordinary pie.

Step 4: Fill and Finish the Layers

Pour your custard mixture gently over the phyllo base, letting it nestle in. Then, place the final sheet of phyllo on top, brushing with butter as you go. Before it heads to the oven, lightly score the surface with a sharp knife—not all the way through, just deep enough to guide serving slices and help the pie bake evenly.

Step 5: Bake to Golden Perfection

Slide your pie into the oven. Let it bake for 40–45 minutes, watching as it turns beautifully golden and the filling sets firmly when you give the dish a nudge. Once done, let it cool for at least 10 minutes to allow the custard to settle and slice easily.

Step 6: Honey Glaze and Finishing Touches

As a grand finale, drizzle the warmed honey over the top, letting it soak into the cracks and folds. Finish with a generous sprinkling of toasted sesame seeds—this is when your Golden Greek Honey Pie (Melopita) truly shines. Slice, serve, and let the dessert magic begin!

How to Serve Golden Greek Honey Pie (Melopita)

Garnishes

The finishing touches make a big difference! A light drizzle of extra honey just before serving enhances the pie’s floral aroma and gives it a glossy, inviting finish. Sprinkle on a few more toasted sesame seeds for that authentic Greek flair, and if you like a pop of color, a dusting of cinnamon or a few edible flowers never hurt.

Side Dishes

This pie loves company! Enjoy it alongside a scoop of thick Greek yogurt or a handful of ripe figs for a refreshing contrast. If you’re serving it for a holiday spread or a cozy tea, a cup of strong coffee or a pot of herbal tea brings out the spices beautifully.

Creative Ways to Present

Try slicing Golden Greek Honey Pie (Melopita) into dainty bars for an elegant dessert platter, or serve generous wedges with a dollop of mascarpone, ricotta, or even vanilla ice cream. For a showstopper look, fan out slices slightly on a large round platter and drizzle with extra honey at the table.

Make Ahead and Storage

Storing Leftovers

Once cooled, any leftovers of your Golden Greek Honey Pie (Melopita) can be covered and kept in the refrigerator for up to 4 days. The phyllo will soften a bit, but the flavors meld together beautifully and become even more pronounced with each passing day.

Freezing

Want to save some for later? You absolutely can! Let the pie cool completely, then wrap individual slices in parchment and plastic wrap. Store in an airtight container in the freezer for up to a month. Thaw overnight in the fridge before reheating for best results.

Reheating

To reawaken that out-of-the-oven magic, place slices on a baking sheet and warm in a 300°F (150°C) oven for about 10 minutes. Microwaving works too, but you’ll lose a bit of phyllo crispness. If you like, add another light swirl of honey before serving again.

FAQs

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

Absolutely! Most of us do. Just be sure to let it thaw in the fridge overnight and keep it covered with a damp cloth as you work so it doesn’t dry out.

Is there a substitute for semolina flour?

If you can’t find semolina, cream of wheat is a decent backup, though the texture will be slightly less silky. Regular all-purpose flour is not recommended, as it just won’t capture that authentic custard feel.

How sweet is this pie—can I adjust the honey?

The beauty of Golden Greek Honey Pie (Melopita) is its flexibility. Use a little less honey for a subtler taste, or drizzle extra over the pie for more sweetness and shine. Taste as you go to find your perfect balance!

Does this dessert work for other dietary needs?

It’s naturally vegetarian. For a dairy-free version, plant-based butter and your favorite vegan milk will work; just know it may slightly change the flavor and texture.

What size pan should I use?

A 9×13-inch baking dish gives you the classic, generous squares. For thicker slices or a more rustic look, a slightly smaller dish is fine—just add a few extra minutes to the baking time and keep an eye on that golden top.

Final Thoughts

Baking up a Golden Greek Honey Pie (Melopita) is like sending a warm, sweet breeze straight from a Mediterranean kitchen into your home. Whether you’re sharing it at a family table or savoring it quietly by yourself, each slice is an invitation to simple, joyful indulgence. Go ahead—try it once and let it become your new favorite dessert tradition!