[9] In the fifth century BC, Philoxenos states in his poem "Dinner" that, in the final drinking course of a meal, hosts would prepare and serve cheesecake made with milk and honey that was baked into a pie.

4th century BC), a contemporary of Archestratos, provided an ornate description of plakous with wheat flour and goat's cheese as key ingredients:[2][11] The streams of the tawny bee, mixed with the curdled river of bleating she-goats, placed upon a flat receptacle of the virgin daughter of Demeter [honey, cheese, flour], delighting in ten thousand delicate toppings – or shall I simply say plakous?

[1][14] The name placenta (Greek: πλατσέντα) is used today on the island of Lesbos in Greece to describe a baklava-type dessert of layered pastry leaves containing crushed nuts that is baked and then covered in honey.

[17][18] Through its Byzantine Greek name plakountos, the dessert was adopted into Armenian cuisine as plagindi, plagunda, and pghagund, all "cakes of bread and honey.

[20] Other variants of the Greco-Roman dish survived into the modern era in the form of the Romanian plăcintă (a baked flat pastry containing cheese) and the Viennese palatschinke[2] (a very thinly made crepe-like pancake; also common in the Balkans, Central and Eastern Europe).