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

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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.

Golden Greek Honey Pie (Melopita)

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Author: Sue
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 6–8 servings
Category: Dessert
Method: Baking
Cuisine: Greek
Diet: Vegetarian

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Description

A luscious Greek dessert featuring a creamy honey-ricotta custard baked to a golden finish, combining the texture of cheesecake and custard in a warmly spiced, phyllo-wrapped treat.

Instructions

Preheat oven to 175 °C (350 °F). Grease a 9×13-inch baking dish with butter.
Layer phyllo sheets, brushing each with melted butter, and stack six sheets at the bottom of the dish.
In a large bowl, whisk together semolina flour, milk, eggs, sugar, cinnamon, nutmeg, salt, and honey until smooth.
Pour the custard mixture over the layered phyllo in the baking dish.
Top with the remaining phyllo sheets, brushing each with butter and scoring the top layer gently.
Bake for 40–45 minutes or until the top is deeply golden and the custard is set.
Allow to cool for about 10 minutes, drizzle with warm honey, sprinkle with toasted sesame seeds, and serve warm or at room temperature.