Greek Honey Pie: A Delicious & Authentic Recipe

Warm, golden, and irresistibly fragrant with thyme honey and cinnamon, Greek Honey Pie is the kind of dessert that makes a kitchen feel like a family celebration. Flaky layers of buttered phyllo cradle a creamy honey-scented custard, finished with a sticky honey syrup and a sprinkle of nuts — simple ingredients that combine into something truly comforting. If you enjoy Mediterranean sweets, this pie is a delightful bridge between rustic tradition and everyday baking; for another bold, easy recipe to try later, see Bang Bang Chicken recipe.

Why make this recipe

What makes Greek Honey Pie stand out is the balance of textures and flavors: the crisp, buttery phyllo contrasts with the smooth, honey-kissed custard, and the syrup ties it all together with a floral sweetness typical of Greek thyme or fir honey. It’s a dessert that feels celebratory yet homespun — perfect for dinner parties, holiday spreads, or a weekend treat that rewards a little patience with big, comforting flavors.

Step-by-Step Guide to Making Greek Honey Pie

Ingredients:

• 1 pound phyllo dough, thawed overnight in the refrigerator
• 1 cup (2 sticks) unsalted butter, melted
• 6 large eggs
• 1 cup granulated sugar
• 1/2 cup all-purpose flour
• 4 cups whole milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• Pinch of salt
• 1/2 cup Greek honey (such as thyme or fir honey), plus extra for drizzling
• For the syrup: 1 cup water, 1 cup granulated sugar, 1/2 cup Greek honey (same as filling), 1 cinnamon stick, 1 strip of lemon peel (about 2 inches long)
• To finish: Chopped walnuts or pistachios, Ground cinnamon

Directions:

1. Make the honey syrup first so it can cool completely. In a medium saucepan, combine the water, sugar, honey, cinnamon stick, and lemon peel. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar dissolves completely. Once boiling, reduce the heat to low and simmer for about 8–10 minutes, or until the syrup slightly thickens and coats the back of a spoon. Remove from heat, discard the cinnamon stick and lemon peel, and let the syrup cool completely. This aromatic syrup will soak into the pie after baking and is essential for classic melopita texture.
2. Prepare the custard filling. In a large bowl, whisk together the eggs and sugar vigorously until the mixture becomes lighter and a bit frothy (about 2–3 minutes). Gradually whisk in the flour until fully incorporated and there are no lumps.
3. Heat the milk in a separate saucepan over medium heat until it is just about to simmer — you’ll see small bubbles form around the edges but it shouldn’t reach a rolling boil. To temper the eggs and avoid scrambling, slowly pour about 1/2 cup of the hot milk into the egg mixture, whisking constantly. Continue adding the remaining hot milk in a slow, steady stream while whisking continuously until all the milk is incorporated.
4. Pour the entire mixture back into the saucepan and cook over medium-low heat, stirring constantly with a whisk or wooden spoon. The custard will gradually thicken; this takes roughly 8–12 minutes. You’ll know it’s ready when it coats the back of a spoon and leaves a clear line when you run your finger through it. Remove from heat and stir in the vanilla extract, ground cinnamon, a pinch of salt, and 1/2 cup Greek honey. Mix thoroughly so the honey is evenly distributed. Allow the custard to cool slightly while you prepare the phyllo.
5. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish generously with butter to prevent sticking and help the bottom phyllo crisp.
6. Work with the phyllo dough carefully: unwrap the thawed package and place the sheets on a clean, dry surface. Cover the stack with a damp (not wet) kitchen towel to prevent the phyllo from drying out and tearing. Have your melted butter and a pastry brush ready.
7. Build the phyllo base: take one sheet of phyllo and place it in the prepared baking dish, allowing a slight overhang if you like crisper edges. Brush it lightly and evenly with melted butter. Repeat this layering and brushing process with about half of the phyllo sheets, ensuring each sheet is brushed so the layers separate and crisp up beautifully during baking.
8. Pour the slightly cooled honey custard filling evenly over the phyllo base, smoothing the top with a spatula so it’s level.
9. Layer the remaining phyllo sheets over the custard one at a time, brushing each with melted butter as you go. When all remaining sheets are in place, brush the top layer generously with butter to encourage an even golden color and crispness.
10. Using a very sharp knife, score the top phyllo layers into diamond or square shapes. Cut through several layers of phyllo but do not slice all the way down to the custard — this helps the pie bake evenly and makes serving easier.
11. Bake the pie in the preheated oven for 45–55 minutes, or until the phyllo is deep golden brown and crisp. If the top is browning faster than the layers beneath, loosely tent the baking dish with aluminum foil to prevent burning.
12. Remove the pie from the oven and immediately pour the cooled honey syrup evenly over the hot pie. The syrup will sizzle and be absorbed into the phyllo and custard, giving the pie a sticky, honeyed finish. Let the pie cool completely in the baking dish; cooling helps the custard set and the syrup distribute properly.
13. Once completely cooled, cut the pie along the scored lines and serve. Drizzle with extra honey if desired and sprinkle with chopped walnuts or pistachios and a dusting of ground cinnamon. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Notes on technique and timing:

• Tempering the eggs is a critical step: add hot milk gradually while whisking to avoid curdling.
• Letting the syrup cool before pouring over the hot pie reduces the risk of over-softening the phyllo while still allowing good absorption.
• Scoring the top before baking not only makes serving easier but helps steam escape, which keeps the phyllo crisp.

Best Way to Store Greek Honey Pie

• Refrigerate: Keep in an airtight container or tightly covered with plastic wrap; store in the refrigerator at 40°F (4°C) for up to 3 days.
• Freeze (short term): If you need to freeze slices, wrap each piece tightly in plastic wrap and place in a freezer-safe container; freeze at 0°F (-18°C) for up to 1 month. Thaw in the refrigerator overnight before serving. Note: phyllo will soften somewhat after freezing.
• Avoid leaving at room temperature for more than 2 hours to prevent dairy spoilage, especially in warm climates.

Serving Suggestions for Greek Honey Pie
Serve slices at room temperature or slightly chilled, depending on preference. For a classic presentation, place a slice on a dessert plate, drizzle with a little extra Greek honey, and sprinkle chopped walnuts or pistachios and a pinch of cinnamon over the top. This pie pairs beautifully with robust Greek coffee, a cup of black tea, or a scoop of vanilla or cinnamon ice cream for contrast. For a lighter option, serve with a spoon of strained Greek yogurt or a dollop of lightly sweetened whipped cream.

Tips to make Greek Honey Pie

• Use room-temperature eggs for smoother custard and more even mixing.
• Work quickly with phyllo and keep the unused sheets covered with a damp towel to prevent them from drying and cracking.
• Toast the nuts briefly before sprinkling; this deepens their flavor and keeps them crunchy against the moist custard.

Variations

• Nut twist (bullet): Before adding the top phyllo layers, sprinkle a thin layer (about 1/2 cup) of finely chopped walnuts or pistachios over the custard for a nutty interior layer and extra texture.
• Honey swap (paragraph): If you don’t have Greek thyme or fir honey, you can use a good-quality wildflower or orange blossom honey for a different but complementary floral character — just be aware that the flavor profile will shift slightly. For a less sweet version, reduce the syrup sugar by 1/4 cup and balance with a bit more honey in the custard so it stays moist.

FAQs
Q: How can I prevent the phyllo from getting soggy from the syrup?
A: Pour the cooled syrup over the hot pie — this helps the top phyllo crisp while still allowing the syrup to permeate. Also, scoring the top before baking and thoroughly brushing each phyllo sheet with butter helps maintain layer separation.

Q: Can I make the custard ahead of time?
A: Yes. Cook the custard and chill it, covered, in the refrigerator for up to 24 hours. When you’re ready to assemble, gently rewarm it on very low heat while stirring, then proceed with layering. Do not reheat to boiling.

Q: Is there a vegetarian or vegan adaptation?
A: For a vegetarian version, this recipe is already suitable (it uses no gelatin or animal rennet). For vegan adaptations, you can try using a plant-based milk (full-fat soy or oat works best), a vegan butter substitute, and a cornstarch-based custard thickener instead of eggs. The texture will differ, but the honey can be replaced with a vegan syrup alternative (maple syrup or agave) if strict veganism is required.

What to watch for (bullet list):

• Overbrowning: tent with foil if the top gets too dark.
• Custard lumps: keep whisking and temper eggs properly.
• Phyllo dryness: always keep sheets covered until used.

Occasions and pairing suggestions:
Greek Honey Pie shines at holiday tables, family gatherings, or as a comforting finale to a Mediterranean-inspired meal. Pair with strong coffee or a herbal tea like mountain tea, and consider serving alongside fresh fruit or a light citrus salad to balance the sweetness.

A few serving presentation ideas:

• Host-style: Cut diamonds, sprinkle nuts, place on a platter with a small pot of extra honey for guests.
• Individual: Serve smaller wedges with a quenelle of whipped cream and a scattering of pomegranate arils for color contrast.

Final thoughts on flavor and texture
This pie is about contrasts: crunchy vs. creamy, buttery vs. floral-sweet, and lightly spiced vs. bright lemon. Using real Greek honey lends a distinctive aromatic profile that’s hard to replicate with generic honey — if you can, choose a thyme or fir honey for an authentic result. Even when simplified, this recipe rewards care with a genuinely memorable dessert.

Conclusion

Greek Honey Pie is a warm, aromatic dessert worth the effort; for a creative riff that highlights salted honey and nuts, see this delightful take on a related pie at Salted Greek Honey Nut Pie – Sprinkle Bakes. If you want to explore another traditional version and learn more about regional variations of melopita, check out this detailed write-up at Melopita (Greek Honey Pie) – Food and Journeys®.

Greek Honey Pie

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• Author: admin
• Total Time: 85 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

An authentic Greek dessert featuring flaky phyllo layers filled with creamy honey custard, topped with sticky honey syrup and nuts.

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Ingredients

Scale 1x2x3x

• 1 pound phyllo dough, thawed overnight in the refrigerator
• 1 cup (2 sticks) unsalted butter, melted
• 6 large eggs
• 1 cup granulated sugar
• 1/2 cup all-purpose flour
• 4 cups whole milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• Pinch of salt
• 1/2 cup Greek honey (such as thyme or fir honey), plus extra for drizzling
• For the syrup: 1 cup water
• 1 cup granulated sugar
• 1/2 cup Greek honey
• 1 cinnamon stick
• 1 strip of lemon peel (about 2 inches long)
• Chopped walnuts or pistachios, for finishing
• Ground cinnamon, for sprinkling

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Instructions

1. Make the honey syrup: In a medium saucepan, combine water, sugar, honey, cinnamon stick, and lemon peel. Bring to a boil, then simmer for 8–10 minutes until slightly thickened. Remove from heat and let cool.
2. Prepare the custard: In a large bowl, whisk eggs and sugar until frothy. Gradually whisk in flour. Heat milk in a saucepan until just about to simmer.
3. Tempering eggs: Slowly add hot milk to egg mixture while whisking, then pour back into the saucepan. Cook over medium-low heat, stirring constantly for 8–12 minutes until thickened. Stir in vanilla, cinnamon, salt, and honey. Cool slightly.
4. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
5. Layer phyllo: Cover sheets with a damp towel. Brush one phyllo sheet with melted butter, place in the baking dish, and repeat with half of the sheets. Pour custard filling over phyllo base.
6. Add remaining phyllo: Layer remaining sheets over custard, brushing each with butter. Score top into diamond shapes.
7. Bake for 45–55 minutes until golden brown. Pour cooled syrup over hot pie. Let cool completely in the baking dish before serving.

Notes

Tempering eggs properly is essential to avoid scrambling. Let syrup cool before pouring over pie to maintain phyllo crispness.

• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Greek

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 30g
• Sodium: 250mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 155mg

Keywords: Greek Honey Pie, Dessert, Mediterranean, Phyllo, Honey, Custard