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- 1 cup honey - 1 cup walnuts, finely chopped - 1 cup almonds, finely chopped - 1 package phyllo dough (approximately 16 oz), thawed - 1 cup unsalted butter, melted - Extra chopped nuts for topping - Cinnamon for garnishing - Baking dish - Mixing bowls - Saucepan For my Greek Honey Pie, I use simple yet rich ingredients. Honey gives it sweetness and warmth. Walnuts and almonds add a nice crunch and flavor. Phyllo dough creates a flaky texture that everyone loves. Butter brings it all together, keeping the layers rich and moist. You can also add extra nuts on top for a lovely finish. A sprinkle of cinnamon can enhance its warm taste. To make this pie, you will need a sturdy baking dish. Mixing bowls help to blend your nut filling. A saucepan is key for making the sweet syrup that soaks into the pie. Gather these ingredients and tools, and you’re ready to create this delicious dessert! {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). This helps the pie cook evenly. 2. Grease a deep baking dish with some melted butter. This stops the pie from sticking. 3. Unfold the phyllo dough and cover it with a damp towel to keep it moist. Place one sheet in the dish and brush it with melted butter. 4. Repeat this layering process with 6 to 8 sheets of phyllo. Each layer should be brushed with butter. 1. In a bowl, mix the chopped walnuts, chopped almonds, ground cinnamon, and vanilla extract. Spread half of this nut mixture over the phyllo. 2. Add 3 to 4 more sheets of phyllo on top, buttering each layer. 3. Once you have layered about 6 to 8 more sheets, add the rest of the nut mixture. 4. Finish with more phyllo layers, using the same method until you've used all your phyllo. Make sure the top has about 6 sheets. 1. For the syrup, gather these ingredients: - 1 cup honey - ½ cup sugar - ¼ cup water - 1 teaspoon lemon juice 2. In a saucepan, combine all these ingredients. Heat the mixture until it gently boils. 3. Simmer for about 10 minutes until it thickens a little. Let it cool. 1. Before baking, cut the pie into diamond or square shapes. 2. Bake for 35 to 40 minutes until the top is golden brown and crispy. 3. Once baked, immediately pour the cooled syrup over the pie. This allows the syrup to soak in well. 4. Let the pie sit for at least 30 minutes before serving. This waiting time helps the flavors blend. To get the best phyllo layers, you must keep the dough moist. When you take it out, cover it with a damp towel. This stops it from drying out while you work. Buttering each layer is key. Use a brush to spread melted butter evenly on each sheet. This adds flavor and helps the layers stay crispy. To make the syrup just right, you want it thick but not sticky. Simmering it for about ten minutes works well. Stir it often to avoid burning. Once it thickens, let it cool before pouring it over the pie. This cooling step is very important. It helps the syrup soak into the pie better. When it comes to plating, presentation matters. Use a bright plate to make the pie stand out. You can garnish it with whole nuts on top and a sprinkle of cinnamon. This adds a nice touch and makes it look fancy. For the best experience, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. Pro Tips Use Fresh Nuts: For the best flavor, use fresh walnuts and almonds. Toasting them lightly before adding to the mixture can enhance their nuttiness. Layering Technique: Ensure each layer of phyllo dough is brushed generously with melted butter to achieve a flaky and crispy texture throughout the pie. Cool the Syrup: Allow the honey syrup to cool before pouring it over the hot pie. This helps the syrup soak in better, resulting in a moister dessert. Presentation Matters: For an elegant touch, garnish the pie with a sprinkle of cinnamon and extra chopped nuts before serving. {{image_2}} You can change the nuts in Greek Honey Pie. Try using pistachios or pecans instead of walnuts and almonds. - Pistachios: These add a lovely green color and a unique taste. - Pecans: Their buttery flavor brings a different richness. You can also mix different nuts. Combining walnuts, almonds, and pistachios gives a fun texture. This makes each bite exciting and full of flavor. To make this pie more flavorful, add orange zest or spices like nutmeg. - Orange Zest: This brightens the dish with a fresh aroma. - Spices: Nutmeg or cardamom can add warmth and depth. You can also infuse the syrup with herbs. Rosemary or thyme adds a nice twist. Just simmer the herbs in your syrup for the last few minutes of cooking. This will give your honey syrup an aromatic boost. If you need a gluten-free version, use gluten-free phyllo dough. Many stores carry it now. - Substitution: Make sure to follow the same layering method as regular phyllo. - Baking: Check the baking time, as gluten-free dough may cook faster. Try these variations to make the Greek Honey Pie your own. Each change can make it special and delightful. To keep your Greek Honey Pie fresh, store it in the fridge. Place it in an airtight container or cover it tightly with plastic wrap. This helps prevent it from drying out. You can enjoy it for about 5 to 7 days after baking. If you want to freeze the pie, wrap it well in plastic wrap. Then, place it in a freezer-safe bag or container. This keeps it safe from freezer burn. The pie can last up to 3 months in the freezer. When you're ready to eat, let it thaw in the fridge overnight. To reheat the pie, preheat your oven to 350°F (175°C). Place the pie on a baking sheet. Cover it with foil to avoid burning the top. Heat it for about 15-20 minutes. This method keeps the crust crispy and the filling warm. Enjoy your delicious dessert like it's fresh out of the oven! Yes, you can make Greek Honey Pie ahead of time. Prepare the pie and bake it. Let it cool completely. Then, cover it well with plastic wrap. Store it in the fridge for up to three days. To serve, simply pour the syrup over it just before slicing. This keeps it fresh and tasty. Baklava and Greek Honey Pie share some ingredients but differ in structure. Baklava has more layers of phyllo and usually includes honey syrup between layers. Greek Honey Pie has fewer layers and a thick nut filling. The nut mixture is the star here, while baklava focuses more on the phyllo texture. Greek Honey Pie lasts about three days when stored in the fridge. Keep it covered to prevent it from drying out. If you leave it at room temperature, consume it within two days. The honey syrup helps keep it moist, but it’s best fresh. Absolutely! You can change the nuts to suit your taste. Try pistachios or hazelnuts for a different flavor. You can also mix nuts for a unique crunch. Just keep the total amount the same, about two cups of nuts. This way, you still maintain the pie's texture and taste. In this post, I shared how to make a delicious Greek Honey Pie. You learned about the key ingredients like honey, nuts, and phyllo dough. I provided easy steps for preparing, baking, and making syrup. Plus, I included tips for perfect layers and tasty variations like gluten-free options. With these insights, you can create a perfect dessert for any occasion. Enjoy experimenting, and I hope your pie turns out amazing!

Greek Honey Pie

A delicious dessert made with layers of phyllo dough, nuts, and honey syrup.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine Greek
Servings 12
Calories 300 kcal

Ingredients
  

  • 1 cup honey
  • 1 cup walnuts, finely chopped
  • 1 cup almonds, finely chopped
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 package phyllo dough (approximately 16 oz), thawed
  • 1 cup unsalted butter, melted
  • ½ cup sugar
  • ¼ cup water
  • 1 teaspoon lemon juice
  • Extra chopped nuts for topping (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a mixing bowl, combine the chopped walnuts, chopped almonds, ground cinnamon, and vanilla extract. Set this mixture aside.
  • Take a deep baking dish and lightly grease it with some of the melted butter.
  • Carefully unfold the phyllo dough and cover it with a damp towel to prevent it from drying out. Place one sheet of phyllo dough in the dish and brush it with melted butter.
  • Repeat this process, layering about 6 to 8 sheets of phyllo dough and buttering each layer.
  • After the phyllo base is layered, evenly spread half the nut mixture over the phyllo.
  • Continue adding more layers of phyllo dough, about 3 to 4 sheets at a time, brushing each with melted butter until you have another layer of around 6 to 8 sheets.
  • Add the remaining nut mixture followed by more phyllo layers, using the same technique until all your phyllo and nuts are used up. Finish with a generous topping of phyllo layers, about 6 sheets, using melted butter as you go.
  • Cut the pie into diamond or square shapes before placing it in the oven. Bake for approximately 35-40 minutes, or until the top is golden brown and crispy.
  • While the pie is baking, make the syrup: In a saucepan, combine honey, sugar, water, and lemon juice. Bring it to a gentle boil, then simmer for about 10 minutes until slightly thickened. Let it cool.
  • Once the pie is baked, immediately pour the cooled honey syrup over it, allowing it to soak in.
  • Allow the pie to sit for at least 30 minutes before serving to let the syrup penetrate fully.

Notes

Serve on a decorative plate, garnished with whole nuts and a dusting of cinnamon.
Keyword dessert, Greek, honey, pie