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Greek Honey Nut Pie

I love Greek pastry, so I thought, "Why not use phyllo, honey and nuts to make a pie? Then you can have a bigger piece!" —Rosalind Jackson, Stuart, Florida

8 ServingsPrep: 30 min. Bake: 40 min. + cooling

Ingredients

4 cups chopped walnuts
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 package (16 ounces, 14-inch x 9-inch sheet size) frozen phyllo dough, thawed
1 cup butter, melted
SYRUP:
3/4 cup sugar
1/2 cup water
1/2 cup honey
1 teaspoon vanilla extract

Directions

In a large bowl, combine the walnuts, brown sugar and cinnamon; set
aside. Brush a 9-in. pie plate with some of the butter; set aside.
Unroll phyllo dough; keep covered with plastic wrap and a damp towel
to prevent it from drying out. Layer eight sheets of phyllo in
prepared pan, brushing each layer with butter and rotating sheets to
cover the pie plate. Let edges of dough hang over sides. Sprinkle a
third of the nut mixture onto the bottom.
Layer four sheets of phyllo over nut mixture in the same manner;
sprinkle with a third of the nut mixture. Repeat these last two
steps. Top with an additional eight sheets of phyllo, again brushing
with butter and rotating sheets. Fold ends of phyllo up over top of

2 of 2

Greek Honey Nut Pie (continued)

Directions (continued)

pie; brush with butter.
Using a sharp knife, cut into eight wedges. Cut 1-2 additional sheets
of phyllo into thin strips, rolling into rose shapes if desired;
arrange decoratively over top. (Save remaining phyllo for another
use.) Bake at 350° for 40-45 minutes or until golden brown.
Meanwhile, in a saucepan, combine the sugar, water and honey; bring
to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add
vanilla. Pour over warm pie. Cool on a wire rack. Refrigerate
leftovers. Yield: 8 servings.

Nutrition Facts: 1 piece equals 845 calories, 59 g fat (17 g saturated fat), 60 mg cholesterol, 315 mg sodium, 72 g carbohydrate, 4 g fiber, 19 g protein.