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.
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
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.
Notes
- Use high-quality honey like Greek thyme or orange blossom for rich flavor.
- Keep unused phyllo covered with a damp towel to prevent drying.
- For a vegan version, substitute with plant-based ingredients and maple syrup.
- Best enjoyed freshly baked but also delicious reheated the next day.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg