Description
A traditional Greek honey pie with flaky phyllo pastry, spiced nuts, and a smooth custard filling, perfect for family gatherings.
Ingredients
Scale
- 1 package phyllo dough, thawed
- 1 cup unsalted butter, melted (or coconut oil for a vegan option)
- 1 cup finely chopped nuts (walnuts or pistachios)
- 1 teaspoon cinnamon (or cardamom)
- 1 cup honey
- 4 large eggs
- 1 cup milk (or almond/cashew milk for a dairy-free option)
- Zest of 1 lemon
- ½ cup honey (for glaze)
- 1 tablespoon lemon juice (freshly squeezed)
Instructions
- Preheat your oven to 350°F (175°C).
- Unroll the phyllo sheets and cover them with a damp cloth.
- In a large bowl, combine chopped nuts with cinnamon.
- In another bowl, whisk together eggs, milk, honey, and lemon zest until slightly frothy.
- Brush a pie dish with melted butter, place the first sheet of phyllo, and brush it with butter. Repeat for six sheets.
- Sprinkle a layer of nut mixture, then half of the egg and milk filling.
- Continue layering six more sheets of phyllo, brushing with butter each time, followed by the remaining nut mixture and custard filling.
- Top with crumbled phyllo. Bake for 45-50 minutes until golden brown.
Notes
Serve warm with powdered sugar and honey drizzle. Pairs well with Greek yogurt or vanilla ice cream.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg