Salted Greek Honey Nut Pie for 10 Servings

Instructions:

1. Toast the 300g raw walnuts in a dry pan over medium heat for 5 minutes until they smell toasted and look oily. Let them cool completely before coarsely chopping them; you want chunks, not dust.
2. Whisk the 3 large eggs with the 50g coconut sugar and 1 tsp vanilla bean paste until the mixture is pale and frothy. This aeration is key for a light texture.
3. Gently stir in the 120g strained Greek yogurt and the 150g Greek thyme honey. Fold in the chopped walnuts and 1 tsp ground cinnamon until everything is evenly coated in the golden liquid.
4. Brush a sheet of phyllo with the 60g melted butter. Lay it into the tart tin, letting the edges hang over. Repeat with 6 more sheets, rotating each one slightly until the entire base is covered and reinforced.
5. Pour the nut and honey mixture into the phyllo lined tin. Spread it out evenly with a spatula, ensuring the walnuts are distributed right to the edges.
6. Layer the remaining 3 sheets of phyllo on top, brushing each with butter. Fold the overhanging edges inward until you have a rustic, crumpled border that looks beautifully textured.
7. Use a very sharp knife to score the top layers of phyllo into diamonds or squares. Stop before you hit the filling.
8. Bake at 350°F (180°C) for 45 minutes until the pastry is a deep, mahogany brown and the filling is set. If the edges brown too fast, cover them loosely with foil.
9. Immediately after removing from the oven, sprinkle the 0.5 tsp flaky sea salt over the top. The residual heat helps the salt crystals adhere to the buttery crust.
10. Let the pie rest for at least 30 minutes. Wait until it reaches room temperature before slicing. This allows the honey and yogurt custard to firm up, ensuring clean, elegant slices.