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Golden Greek Honey Pie

A flaky phyllo pastry pie filled with creamy honey yogurt custard and soaked in fragrant citrus honey syrup.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Phyllo Layers
  • 16 sheets phyllo dough thawed
  • 0.5 cup unsalted butter melted
Filling
  • 1 cup Greek yogurt full-fat
  • 0.75 cup granulated sugar
  • 0.5 cup honey
  • 3 eggs large
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 0.5 tsp cinnamon
  • 0.5 cup walnuts finely chopped
Honey Syrup
  • 0.75 cup honey
  • 0.25 cup water
  • 1 tbsp lemon juice
  • 1 strip lemon peel
  • 1 cinnamon stick

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9-inch pie dish.
  2. Layer 8 sheets of phyllo in the dish, brushing each with melted butter.
  3. Whisk yogurt, sugar, honey, eggs, vanilla, lemon zest, and cinnamon until smooth.
  4. Stir in chopped walnuts and pour filling over phyllo base.
  5. Top with remaining phyllo sheets, brushing each with butter.
  6. Score top layers and bake 45–50 minutes until golden and set.
  7. Simmer syrup ingredients for 5–7 minutes, then remove solids.
  8. Pour warm syrup over hot pie and let cool before slicing.

Notes

Allow pie to fully cool before serving so syrup absorbs properly.