Ingredients
Scale
- 8 sheets phyllo dough
- 1 cup unsalted butter, melted
- 1 cup semolina flour
- 3 large eggs
- 3/4 cup granulated sugar
- 2 cups whole milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Pinch of salt
- 1/2 cup honey, warmed
- 2 tablespoons sesame seeds, toasted
Instructions
- Preheat the oven to 175°C (350°F). Grease a 23×33 cm baking dish with melted butter.
- Place one sheet of phyllo in the dish and brush it with melted butter. Repeat this step with six additional sheets, brushing each one with butter as you stack them.
- In a bowl, whisk together the semolina flour, eggs, granulated sugar, whole milk, ground cinnamon, ground nutmeg, and a pinch of salt until the mixture is smooth and well combined.
- Pour the semolina custard over the prepared phyllo base. Place the last phyllo sheet on top and brush it with melted butter.
- Lightly score the top layer with a sharp knife to create serving pieces. Bake in the preheated oven for 40–45 minutes, or until the surface is golden brown and the custard is set.
- Allow the pie to cool for 10 minutes. Drizzle the warmed honey over the top and sprinkle with toasted sesame seeds. Slice and serve warm or at room temperature.
Notes
Cover phyllo dough with a damp towel to prevent it from drying out. Adjust sweetness with honey. Nuts can be added for texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg