There’s something magical about Greek desserts — the golden, flaky pastry, the warm aroma of spices, and that final drizzle of honey that instantly feels like a hug in dessert form.
Today, we’re making one of the simplest yet most show-stopping treats in Greek baking: Melopita (Honey Pie).
This beauty is made with delicate layers of buttery phyllo dough, a velvety spiced semolina custard, and a glossy honey finish that makes each bite irresistible. Whether you serve it with coffee in the afternoon or as the grand finale to a dinner party, this pie is guaranteed to steal the spotlight.
Step-by-Step: How to Make Greek Honey Pie
Step 1 – Prepare the Phyllo Layers
Brush each sheet of phyllo dough generously with melted butter before layering it in your baking dish. This not only gives the pastry its rich flavor but also ensures every bite is golden and crisp.
💡 Tip: Work quickly and keep unused sheets covered with a damp towel so they don’t dry out.
Step 2 – Whisk the Creamy Semolina Filling
In a large bowl, combine semolina flour, eggs, sugar, milk, and warming spices like cinnamon and nutmeg. Whisk until smooth and lump-free — the consistency should be similar to thick pancake batter. As it bakes, the semolina thickens into a luscious, custard-like filling.
Step 3 – Assemble the Pie
Pour the semolina mixture over your phyllo base, smoothing it into an even layer. Top with the final sheets of butter-brushed phyllo, then lightly score the top into diamonds or squares for easy slicing after baking.
Step 4 – Bake Until Golden
Bake at 350°F (175°C) until the top is beautifully golden and the filling is set — about 40–45 minutes. The kitchen will smell like a Greek bakery in full swing. Let the pie rest for 10 minutes before finishing.
Step 5 – Finish with Honey & Sesame
While the pie is still warm, drizzle with plenty of warmed honey so it seeps into the scored lines. Sprinkle with toasted sesame seeds for a subtle crunch and nutty flavor. Serve warm or at room temperature.
Pro Tips for the Best Melopita
- Keep phyllo covered: Prevent it from drying out by working with one sheet at a time.
- Toast sesame seeds: A quick toast in a dry skillet brings out their nutty depth.
- Choose quality honey: Floral or thyme honey adds incredible aroma and flavor.
Storage & Make-Ahead
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps for up to 5 days — reheat in the oven to crisp up the pastry.
- Freezer: Wrap individual slices tightly and freeze for up to 1 month.
Greek Honey Pie (Melopita) – Recipe Card
Prep Time: 20 mins
Cook Time: 45 mins
Rest Time: 10 mins
Servings: 6
Ingredients:
- 8 sheets phyllo dough
- 1 cup unsalted butter, melted
- 1 cup semolina flour
- 3 large eggs
- ¾ cup sugar
- 2 cups whole milk
- 1 tsp cinnamon
- ½ tsp nutmeg
- Pinch of salt
- ½ cup honey, warmed
- 2 tbsp sesame seeds, toasted
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Layer 7 sheets of phyllo in the dish, brushing each with melted butter.
- Whisk semolina, eggs, sugar, milk, cinnamon, nutmeg, and salt until smooth. Pour over phyllo base.
- Top with the final phyllo sheet, brushing with butter between each layer. Lightly score the top.
- Bake 40–45 minutes until golden. Let cool for 10 minutes.
- Drizzle with honey, sprinkle sesame seeds, slice, and serve.