Greek Walnut Pie
Indulge in the luscious layers of a classic Greek Walnut Pie, a dessert that beautifully combines the delicate crispiness of buttery phyllo dough with the warm, spiced richness of walnuts and cinnamon. Infused with a sweet honey-lemon syrup, this pie is irresistibly moist and aromatic, making it perfect for special occasions or as an everyday treat. Prepared in just an hour, this recipe is surprisingly simple, with the contrasting textures of flaky pastry and tender, syrup-soaked nuts delivering pure bliss in every bite. Serve at room temperature with a cup of coffee or tea for a truly Mediterranean dessert experience.
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Recipe Information
Ingredients
- 12 sheets phyllo dough
- 2 cups walnuts
- 0.5 cup granulated sugar
- 1 teaspoon ground cinnamon
- 0.75 cup unsalted butter (melted)
- 0.5 cup honey
- 0.5 cup water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with a small amount of melted butter.
Finely chop the walnuts or pulse them in a food processor. Mix the chopped walnuts with the granulated sugar and ground cinnamon in a medium bowl. Set aside.
Place one sheet of phyllo dough in the bottom of the greased baking dish. Brush it with melted butter. Repeat this process with six more sheets, brushing each with melted butter as you layer.
Spread half of the walnut mixture over the layered phyllo dough.
Add another five sheets of phyllo dough on top of the walnut mixture, brushing each with melted butter.
Spread the remaining walnut mixture evenly over the phyllo layers.
Top with the final five sheets of phyllo dough, buttering each layer again as you go. Using a sharp knife, carefully cut the pie into diamond or square pieces.
Bake in the preheated oven for 35-40 minutes, or until the phyllo is golden and crisp.
While the pie bakes, prepare the syrup. In a small saucepan, combine the honey, water, lemon juice, and vanilla extract. Heat over medium heat until the mixture comes to a gentle boil. Reduce the heat and simmer for 5 minutes. Remove from heat and allow the syrup to cool slightly.
Once the walnut pie is done baking, remove it from the oven and immediately pour the warm syrup evenly over the entire dish. Let it soak in for at least 4 hours or overnight.
Serve at room temperature. Store any leftovers in an airtight container.
Nutrition Facts
Calories |
4297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 309.1 g | 396% | |
| Saturated Fat | 105.9 g | 530% | |
| Polyunsaturated Fat | 113.3 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 1399 mg | 61% | |
| Total Carbohydrate | 363.5 g | 132% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 205.1 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1366 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
