Title: Greek Walnut Pie
Categories: Greek, Pies
Yield: 1 Pie
1 c Honey
1 tb Whole wheat pastry or
- unbleached white flour
1/2 c Butter; +1 tb, melted
2 Eggs
1 ts Vanilla extract
3/4 ts Cinnamon
1/8 ts Salt
1 1/4 c Walnuts; broken or chopped
1 lb Phyllo dough; defrosted *
* You'll need approximately 12 leaves of phyllo dough.
Similar to baklava, this is always a favorite pie at the café. It
can be put together quickly, and is delicious as well as
exotic-looking.
Preheat oven to 325°F.
In a medium-sized bowl, combine honey, flour, 1 tb melted butter,
eggs, vanilla, cinnamon, salt, and 1-1/4 cups walnuts. Mix and set
aside.
Lay 1 phyllo leaf over a buttered 10" pie plate and brush lightly with
melted butter. Repeat with 3 phyllo leaves, stacking them one on top
of another and letting them hang over the edges of plate. Gently press
overhanging phyllo dough to edge of plate to form crust. Pour in
walnut-honey filling.
Brush another phyllo leaf with butter. Roll up lengthwise into a 1/2
to 3/4" wide rope by folding it over and over. Set coil into outside
edge of pie plate, standing in the filling. Repeat brushing phyllo
with butter, rolling, and laying into filling until pie is covered
with a tightening smaller circle and is closed. This should take
about 8 leaves and the rest of the melted butter (use more if
needed). When filling is covered, sprinkle remaining 1/2 cup walnuts
on top and brush any leftover butter over edges of pie. Bake 40 to 50
minutes, until golden brown, and let sit 1 hour before cutting.
Recipe by Horn of the Moon Cookbook by Ginny Callan
