Hey y'all! Ready to treat your taste buds to something truly extraordinary? This Golden Greek Honey Pie is the ultimate dessert—golden, syrupy, and loaded with the aromatic flavors of pure honey and creamy cheese, all wrapped in delicate, flaky phyllo. Perfect for everything from family gatherings to quiet weekend treats, it'll instantly transport you to sunny Mediterranean shores. Let's get cooking!
Why You'll Love This
- The blend of velvety cheese and floral honey offers a luscious, melt-in-your-mouth experience.
- Easy to prepare with pantry staples and minimal prep work.
- It’s stunningly beautiful—golden brown with a glistening honey finish, perfect for celebrations.
- Versatile for brunch, dessert, or even a sweet breakfast treat.
- Can be made ahead and enjoyed chilled or at room temperature.
Ingredients
- 10 sheets of phyllo dough, thawed
- ½ cup (115g) unsalted butter, melted
- 1 ½ cups (350g) ricotta cheese
- 1 cup (240g) Greek yogurt
- ½ cup (120ml) honey, plus ¼ cup (60ml) for drizzling
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Pinch of salt
Directions
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Brush a 9-inch (23cm) pie dish or tart pan with melted butter.
Step 2: Build the Phyllo Base
Carefully layer 5 phyllo sheets in the pan, brushing each with melted butter as you go, letting the edges hang over the sides.
Step 3: Prepare the Filling
In a large bowl, whisk together ricotta, Greek yogurt, ½ cup honey, sugar, eggs, vanilla extract, lemon zest, and a pinch of salt until creamy and smooth.
Step 4: Assemble
Pour the cheese mixture atop the phyllo base, spreading evenly. Fold the overhanging phyllo gently over the filling, then layer the remaining 5 phyllo sheets on top, brushing each with butter. Tuck the edges down around the filling for a tidy, rustic look.
Step 5: Bake
Bake for 35-40 minutes, or until the pie is set and the top is gloriously golden brown.
Step 6: Finish with Honey
Remove from the oven and immediately drizzle the remaining ¼ cup honey over the hot pie. Allow to cool to room temperature before slicing and serving.
Notes
- Cover phyllo dough with a slightly damp towel while working to prevent it from drying out.
- Let the pie cool completely before slicing for clean, neat portions.
- Use high-quality honey for the best flavor payoff.
Variations
- Pistachio Honey Pie: Add ⅓ cup chopped pistachios between the phyllo layers.
- Orange Blossom: Substitute orange zest and a few drops of orange blossom water for lemon zest.
- Nutty Crunch: Scatter walnuts or almonds over the top after baking with the final honey drizzle.
Required Equipment
- 9-inch pie dish or tart pan
- Pastry brush
- Mixing bowls
- Whisk
- Measuring cups and spoons
Storage Instructions
Store leftover Golden Greek Honey Pie covered in the refrigerator for up to 4 days. Serve chilled or let it come to room temperature for 30 minutes before enjoying. For best texture, avoid freezing as the phyllo can become soggy.
Suggested Pairings & Serving Recommendations
- Serve with a dollop of extra Greek yogurt or a scoop of vanilla ice cream.
- Pair with hot Greek coffee or mint tea for an authentic touch.
- Add fresh berries or sliced figs on the side for a burst of color and flavor.
Pro Tips
- Brush phyllo generously with butter to achieve that ultra-crisp, flaky finish.
- For the most aromatic pie, use local Greek honey if available.
- Warm your honey briefly to make drizzling easier and achieve a glossy sheen.
FAQ
Can I make this Golden Greek Honey Pie ahead of time?
Absolutely! You can bake it a day in advance and store it in the fridge. Drizzle with extra honey just before serving for best results.
Can I use cottage cheese instead of ricotta?
Yes—just be sure to drain it well and blend it until smooth for a similar creamy consistency.
What can I use if I don't have phyllo dough?
Puff pastry works as an alternative, but the texture will be a bit different (more layered and buttery).
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients
- 1 sheet of phyllo pastry
- 3 tablespoons unsalted butter, melted
- 1 cup Greek honey
- 2 cups ricotta cheese
- ½ cup whole milk
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish with a bit of melted butter.
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2Place the phyllo pastry in the pie dish, pressing it gently into the bottom and sides. Brush the phyllo with melted butter.
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3In a large mixing bowl, whisk together the ricotta cheese, Greek honey, milk, eggs, vanilla extract, and lemon zest until smooth and fully combined.
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4Pour the filling into the prepared pie crust. Smooth the top with a spatula.
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5Bake for 45 minutes or until the pie is golden and the center is set. Let cool before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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