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Greek Honey Nut Pie

 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


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


  • 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

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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.
Nutritional 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.