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         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 cafe. 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   
      
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