Greek Honey Nut Pie Recipe
Greek Honey Nut Pie Recipe photo by Taste of Home

Greek Honey Nut Pie Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 40 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 40 min. + cooling
MAKES: 8 servings


  • 4 cups chopped walnuts
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 cup butter, melted
  • 1 package (16 ounces, 14x9-inch sheet size) frozen phyllo dough, thawed
  • SYRUP:
  • 3/4 cup sugar
  • 1/2 cup water
  • 1/2 cup honey
  • 1 teaspoon vanilla extract

Nutritional Facts

1 piece: 845 calories, 59g fat (17g saturated fat), 60mg cholesterol, 315mg sodium, 72g carbohydrate (44g sugars, 4g fiber), 19g protein


  1. 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.
  2. 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.
  3. 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 pie; brush with butter.
  4. 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.
  5. 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.
Originally published as Greek Honey Nut Pie in Branson's Great American Pie Show January 2009

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Reviewed Nov. 27, 2014

"Labor intensive but worth it! Incredibly delicious and was loved by everyone!"

Reviewed Nov. 21, 2012

"It's 2am and my pie just came out of the oven. It's GORGEOUS . So much easier to cook than the traditional way. I added a cinnamon stick to the syrup. I can hardly wait to eat it."

Reviewed Jan. 26, 2012

"I made this recipe EXACTLY as printed. The only thing I changed was that I didn't fool with the phyllo roses on the top. It is absolutely delicious and it turned out perfect. I don't know why it's not just called baklava, because that's what it is. There's a Greek community nearby where I buy baklava all the time. This was my first attempt and it's as good as theirs. I like this recipe because it's a smaller quantity. Most recipes are for a 13x9 pan. I've always been intimidated by phyllo dough and I won't be anymore. It wasn't difficult at all. I cut mine into 12 wedges instead of 8 because it's such a heavy dessert. Can't say enough good about this recipe."

Reviewed Jan. 9, 2012

"I Love Baklava and am going to make this recipe because #1 it sounds so much easier than making Baklava and #2 to ameliorate the damage done by do gooders who think the public apparently must be protected from itself otherwise we're so stupid we'd eat the whole pie! Come on! Just because you're a health fanatic doesn't mean everyone is, or that someone can't indulge occasionally. Get over yourself!"

Reviewed Dec. 21, 2011

"My mother-in-law made this and used only 2 and 1/2 cups of walnuts and then added 1/2 cup raisins, 1/2 cup cranberry raisins, and 1/2 cup chopped dates. It was the best pie I've ever had. I'm making it for Christmas!"

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