Description
Melopita from Greece wraps sweet honey magic into a creamy cheese pie that melts smoothly on your palate. Cretan bakers share this classic dessert that turns simple ingredients into a delightful treat your family will adore.
Ingredients
Scale
Filling:
- 2 cups whole milk
- 3 large eggs
- 1 cup semolina flour
- ¾ cup granulated sugar
- ½ cup honey, warmed
Spices:
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Pinch of salt
Pastry:
- 8 sheets of phyllo dough
- 1 cup unsalted butter, melted
- 2 tablespoons sesame seeds, toasted
Instructions
- Grab a medium saucepan and whisk 1 cup semolina flour, 3 large eggs, ¾ cup granulated sugar, 2 cups whole milk, 1 tsp ground cinnamon, ½ tsp ground nutmeg, and a pinch of salt together until smooth.
- Cook the mixture over medium heat, stirring constantly, until the custard thickens and coats the back of your spoon, approximately 8-10 minutes.
- Remove the custard from heat and let it cool completely at room temperature, which should take about 20 minutes.
- Preheat your oven to 350°F and brush a 9×13 inch baking dish with melted butter.
- Take 1 sheet of phyllo dough and brush it generously with 2 tablespoons of melted butter, then carefully layer it in the baking dish.
- Repeat the buttering and layering process with 3 more phyllo sheets, creating a crisp base for your pie.
- Pour the cooled custard evenly across the phyllo layers, spreading it smoothly with a spatula.
- Layer the remaining 4 phyllo sheets on top, brushing each with butter and ensuring they’re gently pressed down.
- Bake the pie for 45-50 minutes until the top turns a gorgeous golden brown and the edges become crisp.
- Remove from the oven and immediately drizzle ½ cup warm honey over the entire surface.
- Sprinkle 2 tablespoons of toasted sesame seeds across the top for a delightful crunch.
- Allow the pie to cool for 15 minutes before slicing and serving.
Notes
- Use fresh, high-quality honey for the most authentic flavor and best results in your melopita.
- Whisk the custard constantly while cooking to prevent lumps and ensure a smooth, creamy texture.
- Allow the phyllo dough to come to room temperature before working with it to prevent cracking and tearing.
- For a gluten-free version, substitute the phyllo dough with gluten-free phyllo or use a nut-based crust made from ground almonds and butter.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Pies
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 6 to 8
- Calories: 370 kcal
- Sugar: 24 g
- Sodium: 110 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 1.5 g
- Protein: 7 g
- Cholesterol: 120 mg