Name: Golden Greek Honey Pie (Melopita)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Greek
Ingredients: 8 sheets phyllo dough; Unsalted butter (for brushing phyllo); 1 cup semolina flour; 2 cups whole milk; 3 large eggs; ¾ cup granulated sugar; 1 tsp ground cinnamon; ½ tsp ground nutmeg; Pinch of salt; ½ cup honey (plus extra for drizzling); 2 tbsp toasted sesame seeds

A luscious Greek dessert featuring a creamy honey-ricotta custard baked to a golden finish—comforting, simple, and brimming with Mediterranean flavor.

Why You’ll Love This Recipe

I adore this melopita because it's effortlessly elegant: a creamy, custardy filling sweetened purely with honey and baked until golden. The texture sits beautifully between a cheesecake and baked custard, delivering a smooth, satisfying bite. It feels like a cozy hug in every slice.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 sheets phyllo dough
Unsalted butter (for brushing phyllo)
1 cup semolina flour
2 cups whole milk
3 large eggs
¾ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Pinch of salt
½ cup honey (plus extra for drizzling)
2 tablespoon toasted sesame seeds

directions

I preheat the oven to 175 °C (350 °F) and grease a 9×13-inch baking dish with butter.
I layer 6 sheets of phyllo dough at the bottom, brushing each with melted butter.
In a bowl, I whisk together semolina, milk, eggs, sugar, cinnamon, nutmeg, salt, and honey until smooth.
I pour the custard over the phyllo base.
Then I add the remaining phyllo sheets on top, brushing each with butter, and gently score the top with a knife.
I bake it for 40–45 minutes until the top is golden and the custard is set.
Once slightly cooled, I drizzle more warm honey on top and sprinkle with toasted sesame seeds. I serve it warm or at room temperature.

Servings and timing

Makes 6–8 servings
Prep time: 20 minutes
Bake time: 40–45 minutes
Total time: about 1 hour 15 minutes

Variations

Vegan version: I use plant-based milk, vegan butter, and egg replacer, and swap the honey for maple syrup.
Citrus twist: I sometimes add lemon or orange zest to the custard for a bright note.
Crunch boost: I layer in chopped walnuts or pistachios between the phyllo sheets.
Spice it up: Cardamom or clove brings an extra aromatic depth when I want to switch things up.

storage/reheating

I store leftover melopita in the refrigerator, covered, for up to 3 days. To reheat, I place a slice in a 150 °C (300 °F) oven for about 10 minutes. This helps restore the crispness of the phyllo and warms the custard gently without drying it out.

FAQs

1. Can I use frozen phyllo dough?

Yes, I just make sure to thaw it in the fridge overnight and keep it covered with a damp towel while working, so it doesn’t dry out.

2. Is semolina essential?

Definitely—it gives the custard its characteristic texture. I find that all-purpose flour makes it too soft and changes the overall feel of the pie.

3. What honey should I use?

I like using a rich, floral honey—something like wildflower or orange blossom. Greek thyme honey is also excellent if I can get it.

4. Can I prepare this ahead of time?

Yes, I often bake it the day before and let it chill. I drizzle the honey and add sesame seeds just before serving for the best texture and flavor.

5. How do I store leftovers?

I wrap the pie tightly and keep it in the fridge. It holds up well for up to three days, and I reheat slices gently in the oven before enjoying them again.

Conclusion

Making Golden Greek Honey Pie brings warmth and tradition into my kitchen. I love how it pairs the comforting sweetness of honey with creamy, spiced custard and crisp phyllo. It’s easy enough to make on a whim, yet impressive enough to serve guests. Every time I bake it, I feel like I’ve brought a little piece of Greece into my home.