I love how this Greek Melopita transforms a few humble ingredients into a luscious dessert with warm Mediterranean spices, buttery phyllo, and a golden honey drizzle that makes each slice pure bliss.

Why You’ll Love This Recipe

I always come back to this pie because it’s both elegant and incredibly simple to make. The semolina custard bakes into a soft, lightly spiced filling that’s wrapped in crisp, flaky phyllo. I especially enjoy the way the warm honey seeps into the top, creating a sweet sheen with just the right touch of sesame crunch. Whether I’m serving it for a holiday or a casual weekend treat, it never fails to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
– 8 sheets of phyllo dough
– 1 cup unsalted butter, melted
– 1 cup semolina flour
– 3 large eggs
– 3⁄4 cup granulated sugar
– 2 cups whole milk
– 1 tsp ground cinnamon
– 1⁄2 tsp ground nutmeg
– Pinch of salt
– 1⁄2 cup honey, warmed
– 2 tbsp sesame seeds, toasted

Directions

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

2. I lay one sheet of phyllo dough in the dish, brushing it generously with melted butter, and repeat this with 6 more sheets.

3. In a mixing bowl, I whisk together semolina, eggs, sugar, milk, cinnamon, nutmeg, and a pinch of salt until the mixture is smooth.

4. I pour the semolina mixture over the layered phyllo.

5. I top it with the last sheet of phyllo, brushing between layers with butter, then lightly score the top with a knife for easy slicing later.

6. I bake the pie for 40–45 minutes until it’s set and beautifully golden.

7. After cooling for 10 minutes, I drizzle the top with warmed honey and sprinkle on the toasted sesame seeds. It’s ready to slice and enjoy warm or at room temperature.

Servings and timing

This recipe makes 6 generous servings. Prep takes 20 minutes, bake time is 45 minutes, and I let it rest for about 10 minutes—bringing the total time to around 1 hour and 15 minutes.

Variations

– Nutty finish: Sometimes I swap sesame seeds for chopped pistachios or almonds for added texture.
– Citrus twist: I like adding orange zest to the filling for a subtle brightness.
– Vegan version: I’ve used plant-based butter, almond milk, and flax eggs with good results.
– Mini pies: I portion it into muffin tins for individual servings at parties.
– Spice change: I occasionally add cardamom or clove for a different flavor profile.

storage/reheating

I keep leftovers in the fridge, covered, for up to 4 days. I reheat individual slices in the oven at 300°F for about 10 minutes to restore the crispy layers, or I enjoy it cold—it’s delicious either way.

FAQs

Can I make this ahead of time?

Yes, I bake it a day ahead and store it covered at room temperature. I just wait to add the honey and sesame until right before serving.

Can I freeze Melopita?

Yes, though I prefer freezing it before baking. I assemble the pie, wrap it tightly, and freeze. When ready, I bake straight from frozen, adding extra bake time as needed.

What can I use instead of semolina flour?

I’ve tried fine cornmeal or cream of wheat in a pinch, but semolina gives the best texture and holds up well with the custard.

Do I need to thaw phyllo dough?

Yes, store-bought phyllo should be completely thawed per package instructions, or it will tear easily and be hard to work with.

Can I make it less sweet?

Definitely. I reduce the amount of sugar in the custard or drizzle on less honey based on how sweet I want it to be.

Conclusion

This Golden Greek Honey Pie (Melopita) is one of those magical desserts I turn to when I want something comforting yet a little exotic. With its creamy filling, flaky pastry, and irresistible honey topping, it’s always a standout on my dessert table.