Greek Honey Nut Pie

Name: Greek Honey Nut Pie
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Mediterranean, European, Greek
Ingredients: 55 grams packed brown sugar; 55 grams packed brown sugar; 227 grams butter, melted; 1 teaspoon ground cinnamon; 170 milliliters honey; 1 package (16 ounces, 14-inch x 9-inch sheet size) frozen phyllo dough, thawed; 150 grams sugar; 1 teaspoon vanilla extract; 468 grams chopped walnuts; 118 milliliters water

Greek Honey Nut Pie might be just the Mediterranean recipe you are searching for. This lacto ovo vegetarian recipe serves 8. One portion of this dish contains approximately 13g of protein, 65g of fat, and A mixture of phyllo dough, butter, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a rather inexpensive dessert. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. Users who liked this recipe also liked Pine Nut Honey Anise Pie, Honey, I’m Nuts for You – Easy Honey Nut Valentine’s Day Cookies (Gluten-Free), and Honey, I’m Nuts for You – Easy Honey Nut Valentine’s Day Cookies (Gluten-Free).

Instructions

In a large bowl, combine the walnuts, brown sugar and cinnamon; set aside.

Ingredients you will need

Brown Sugar

Cinnamon

Walnuts

Equipment you will use

Bowl

Brush a 9-in. pie plate with some of the butter; set aside.

Ingredients you will need

Butter

Unroll phyllo dough; keep covered with plastic wrap and a damp towel to prevent it from drying out.

Ingredients you will need

Filo Pastry

Wrap

Equipment you will use

Plastic Wrap

Layer eight sheets of phyllo in prepared pan, brushing each layer with butter and rotating sheets to cover the pie plate.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Let edges of dough hang over sides.

Ingredients you will need

Dough

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 pie; brush with butter.

Ingredients you will need

Butter

Using a sharp knife, cut into eight wedges.

Equipment you will use

Knife

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.

Equipment you will use

Oven

Meanwhile, in a saucepan, combine the sugar, water and honey; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Ingredients you will need

Honey

Sugar

Water

Equipment you will use

Sauce Pan

Add vanilla.

Ingredients you will need

Vanilla

Pour over warm pie. Cool on a wire rack. Refrigerate leftovers.

Equipment you will use

Wire Rack

Equipment

Ingredients

Servings:

55grams

packed brown sugar 55grams

packed brown sugar 227grams

butter, melted 1teaspoon

ground cinnamon 170milliliters

honey 1package

(16 ounces, 14-inch x 9-inch sheet size) frozen phyllo dough, thawed 150grams

sugar 1teaspoon

vanilla extract 468grams

chopped walnuts 118milliliters

water

Recommended wine: Vin Santo, Late Harvest Riesling, Lambrusco Dolce

Vin Santo, Late Harvest Riesling, and Lambrusco Dolce are my top picks for Pie. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. You could try Vineyards Late Harvest Riesling. Reviewers quite like it with a 5 out of 5 star rating and a price of about 25 dollars per bottle.

Vineyards Late Harvest Riesling

Pale yellow in color, the nose opens with aromas of fresh pineapple, juicy nectarine and citrus notes. The wine fully coats the palate expressing vibrant flavors of orange blossom, tart granny smith apple and honeycomb. A long finish displays the perfect balance of sweetness and mouth-watering acidity, inviting another sip.