Golden Greek Honey Pie (Melopita)

A golden, honey-drizzled Greek classic that’s equal parts crispy, creamy, and utterly irresistible.

There’s something magical about traditional Greek desserts — simple ingredients that transform into something truly special. This Greek Honey Pie, or Melopita, is no exception. With buttery layers of phyllo, a warm, spiced semolina custard, and a glossy drizzle of golden honey, every bite tastes like a little piece of Mediterranean sunshine.

Perfect for cozy afternoons, festive dinners, or anytime you crave something sweet and comforting, this dessert is rustic, elegant, and so easy to make.

Why You’ll Love This Greek Melopita

✨ Simple ingredients, big flavor: Just a few pantry staples come together to create a dessert that tastes like it took hours.
🍯 Honey-forward and naturally sweet: Honey shines as the hero ingredient, infusing every layer with warmth and sweetness.
🥮 Perfect texture balance: Crispy, buttery phyllo meets creamy, spiced semolina filling — a match made in dessert heaven.

How to Make Greek Honey Pie

Note: This is an overview. See the recipe card below for full ingredient amounts and instructions.

Step 1: Prepare the Phyllo Layers

Brush each phyllo sheet generously with melted butter and layer them in a greased baking dish. The butter gives that signature flaky, golden crunch. Work quickly — phyllo dries fast! Keep unused sheets under a damp kitchen towel as you work. Once your buttery base is ready, set it aside.

Step 2: Whisk the Creamy Semolina Filling

In a large bowl, whisk together semolina flour, eggs, sugar, milk, cinnamon, nutmeg, and a pinch of salt. The mixture should be smooth and slightly pourable, similar to pancake batter. It will thicken as it bakes into a velvety, custard-like filling.

Step 3: Assemble the Pie

Pour the semolina mixture evenly over your phyllo base, spreading it out with a spatula. Layer the remaining phyllo sheets on top, brushing each one with butter. Lightly score the top layer into squares or diamonds — it makes slicing easier later and gives that signature bakery look.

Step 4: Bake to Golden Perfection

Bake at 350°F (175°C) for 40–45 minutes, or until the top is beautifully golden and the filling is set. The aroma of warm spices and butter will fill your kitchen! Allow the pie to cool slightly before finishing — this helps the filling firm up and makes clean slices.

Step 5: Drizzle with Honey and Garnish

While the pie is still warm, drizzle warmed honey generously over the top, letting it seep into the scored lines. Sprinkle with toasted sesame seeds for a subtle nutty crunch and a picture-perfect finish. Serve warm or at room temperature for the ultimate Greek comfort dessert.

Pro Tips for the Best Melopita

Keep phyllo covered: Drape a damp towel over unused sheets to prevent drying out.
Toast sesame seeds: Just a few minutes in a dry skillet deepens their nutty flavor.
Use quality honey: The flavor truly matters — try wildflower, thyme, or orange blossom honey for authentic Mediterranean character.

Storage & Freezing

Room temperature: Store leftovers in an airtight container for up to 2 days.
Refrigerator: Keeps well for up to 5 days — reheat in the oven for best texture.
Freezer: Wrap slices tightly and freeze for up to 1 month. Thaw and warm before serving.

Golden Greek Honey Pie (Melopita) Recipe

Cooking Method: Baking
Cuisine: Greek, Mediterranean
Course: Dessert
Difficulty: Beginner

Prep Time: 20 mins
Cook Time: 45 mins
Rest Time: 10 mins
Total Time: 1 hr 15 mins
Servings: 6
Calories: 320

Ingredients

8 sheets phyllo dough
1 cup unsalted butter, melted
1 cup semolina flour
3 large eggs
¾ cup granulated sugar
2 cups whole milk
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Pinch of salt
½ cup honey, warmed
2 tablespoons toasted sesame seeds

Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.

Layer 7 sheets of phyllo dough in the dish, brushing each sheet with melted butter.
In a bowl, whisk semolina, eggs, sugar, milk, cinnamon, nutmeg, and salt until smooth.
Pour the filling over the phyllo base.

Top with the remaining phyllo sheets, brushing with butter between each layer. Lightly score the top.
Bake 40–45 minutes, until golden brown and set. Let cool for 10 minutes.
Drizzle with warm honey and sprinkle toasted sesame seeds on top. Slice and serve.

Nutrition Facts (Per Serving)

Recipe Notes

Score the top before baking for even portions.
Thaw store-bought phyllo completely before use.

Adjust sweetness by adding more or less honey to taste.

Final Thoughts

This Golden Greek Honey Pie (Melopita) is proof that simple ingredients can create pure magic. Buttery, crisp layers of phyllo cradle a custardy, cinnamon-kissed filling, all tied together with luscious honey. Whether it’s a cozy fall afternoon or a festive gathering, this dessert captures the warmth of Greek hospitality in every bite.