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Loading...A beloved Greek classic, this custard pie layers a creamy semolina filling between sheets of crisp, golden phyllo pastry. After baking, the whole pie is bathed in a fragrant lemon and honey syrup that soaks into every flaky layer. Serve it slightly chilled for the perfect balance of textures and bright citrus sweetness.
Prep Time25 mins
Cook Time50 mins
Total Time75 mins
Servings8
Yield8 servings
Nutrition Facts
Per serving (estimated)
- 410 kcalCalories
- 18 gFat
- 9 gSaturated Fat
- 56 gCarbs
- 1 gFiber
- 32 gSugar
- 8 gProtein
- 220 mgSodium
- 180 mgPotassium
- 140 mgCalcium
- 1.5 mgIron
- 2 mgVitamin C
- 350 mcgVitamin A
Ingredients
For the Semolina Custard
- 4 cups whole milk
- 1 cup fine semolina flour
- 3/4 cup granulated sugar
- 4 large eggs
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- Finely grated zest of 1 lemon
For the Phyllo Layers
- 1 lb phyllo dough (16 oz package, thawed)
- 1 cup unsalted butter, melted
For the Lemon Honey Syrup
- 1 1/4 cups granulated sugar
- 1 cup water
- 1/3 cup honey
- 1 cinnamon stick
- 2 wide strips of lemon peel
- 2 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
Directions
- Make the syrup first: combine the sugar, water, honey, cinnamon stick, and lemon peel in a small saucepan. Bring to a boil over medium-high heat, then reduce to a gentle simmer for 8 minutes until slightly thickened. Remove from heat, discard the cinnamon and peel, then stir in the lemon juice and vanilla. Let cool completely, then chill in the refrigerator.
- Prepare the custard: heat the milk in a heavy saucepan over medium heat until it just begins to simmer. In a separate bowl, whisk together the semolina and sugar, then slowly whisk this mixture into the hot milk. Cook, whisking constantly, for 3 to 4 minutes until the mixture thickens to a porridge-like consistency. Remove from heat.
- Temper the eggs: whisk the eggs in a medium bowl. Slowly drizzle about 1 cup of the hot semolina mixture into the eggs while whisking vigorously, then whisk the egg mixture back into the saucepan. Return to low heat and cook for 2 to 3 minutes, whisking constantly, until very thick. Stir in the butter, vanilla, and lemon zest until smooth. Set aside to cool for 10 minutes.
- Assemble the base: brush a 9×13-inch baking dish with melted butter. Unroll the phyllo and keep it covered with a slightly damp kitchen towel to prevent drying. Layer 8 sheets of phyllo in the dish, brushing each sheet generously with melted butter and letting the edges drape over the sides of the pan.
- Add the custard: spread the warm semolina custard evenly over the phyllo base, smoothing the top with a spatula. Carefully fold the overhanging phyllo edges inward over the custard.
- Top with phyllo: layer the remaining phyllo sheets on top, brushing each with butter. Tuck in the edges and brush the top layer well. Using a sharp knife, score the top layers into 8 diamond or square portions, cutting only through the top phyllo without piercing the custard.
- Bake in a preheated 350°F (175°C) oven for 45 to 50 minutes, until the top is deep golden brown and crisp. Remove from the oven and immediately pour the chilled syrup slowly and evenly over the hot pie, allowing it to absorb fully.
- Let the pie cool at room temperature for at least 2 to 3 hours, then refrigerate until fully chilled. Cut along the scored lines and serve cold or at room temperature.
Cook’s Notes
- Always pour cold syrup over hot pie (or hot syrup over cold pie) to keep the phyllo crisp and prevent sogginess from steam.
- Thaw phyllo in the refrigerator overnight and keep unused sheets covered with a slightly damp towel while assembling.
- Score the top phyllo layers before baking so you can cut clean portions without shattering the crisp pastry.
- Use fine semolina (not coarse polenta) for a smooth, creamy custard without grainy texture.
- Allow the pie to chill completely for several hours before serving so the syrup fully absorbs and the custard sets for tidy slices.
