Description
A delightful Greek dessert with crispy phyllo layers, creamy semolina custard, and a warm honey drizzle.
Ingredients
Scale
- 8 sheets phyllo dough
- 1 cup (225 g) unsalted butter, melted
- 1 cup semolina flour
- 3 large eggs
- ¾ cup granulated sugar
- 2 cups whole milk
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- Pinch of salt
- ½ cup honey, warmed
- 2 tbsp sesame seeds, toasted
Instructions
- Preheat your oven to 175°C (350°F) and grease a 23×33 cm (9×13-inch) baking dish with melted butter.
- Layer one sheet of phyllo dough in the baking dish and brush with melted butter. Repeat with six more sheets.
- In a large bowl, combine semolina flour, eggs, sugar, whole milk, cinnamon, nutmeg, and salt. Whisk until smooth.
- Pour the custard mixture over the phyllo base and place the last sheet of phyllo on top, brushing it with butter.
- Lightly score the top layer of phyllo into portions. Bake for 40-45 minutes until golden brown and set. Let cool for 10 minutes.
- Drizzle warmed honey over the pie and sprinkle with toasted sesame seeds before slicing and serving.
Notes
Pair with whipped cream, ice cream, fresh fruit, or tea. Store in an airtight container for up to 4 days or freeze for 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 60mg