Galatopita - Greek Milk Pie

Name: Galatopita - Greek Milk Pie
Prep time: 30 min
Cook time: 50 min
Total time: 5 h 20 min
Yield: 10 serves
Ingredients: 120 grams semolina; 30 grams corn flour; 3 eggs; 1 teaspoon vanilla; 1 lemon zest; 1.25 litres milk; 200 grams sugar; 75 grams butter; 1 egg; 2 tablespoon sugar; 2 tablespoons milk; cinnamon and icing sugar for dusting

User Reviews

4.9

27 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Additional Time
4 hrs
Total Time
5 hrs 20 mins
Servings
10 serves
Calories
223 kcal
Course
Dessert
Cuisine
Greek

Galatopita - Greek Milk Pie

Elizabeth Reed

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Learn how to make galatopita — a Greek pie made with a milk and semolina custard. It's creamy, dreamy and just plain delightful.

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Ingredients

Servings

120 grams semolina ( the fine variety)
30 grams corn flour corn starch
3 eggs
1 teaspoon vanilla
1 lemon zest
1.25 litres milk 5 cups
200 grams sugar caster or superfine
75 grams butter

Topping:

1 egg
2 tablespoon sugar
2 tablespoons milk
cinnamon and icing sugar for dusting

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Instructions

Preheat your oven 180 deg C and prepare a 27 cm round shallow baking dish. Rub liberally with butter and sprinkle a few tablespoons of semolina flour to coat the base and sides of the dish. (see note 1)
In a large bowl combine the semolina, corn flour, eggs, lemon zest and vanilla. Whisk thoroughly to combine and set aside.
Heat the milk and sugar on medium heat. Be careful not to let the milk boil rapidly — allow it to come to a gentle simmer. (see note 2)
Slowly add one ladle of the milk to the semolina mixture and whisk until well combined. Repeat this step 2 more times and pour the tempered mixture back into the milk. Stir and allow the custard to thicken (this can take up to 5 mins), add the butter and whisk again. Pour the custard into the prepared baking dish.
For the topping combine the egg, sugar and milk in a ramekin and whisk well. Pour over the galatopita and brush, ensuring it covers the whole pie.
Bake in the oven for 45-50 mins. The galatopita is ready when it is puffed, and a skewer comes out clean. Allow the pie to rest and cool completely before serving. When serving, it's best to top each slice with a sprinkling of ground cinnamon and powdered sugar. (see note 3)

Notes

If you don't have the same sized baking dish use a 25 cm x 35 cm baking dish. It will produce a taller pie — please adjust the baking time accordingly.
Tempering the milk — I cannot stress enough not to boil your milk. To temper the eggs, we need it to be simmering. Otherwise, you will end up with scrambled eggs!
The topping creates a sort of caramel on top of the galatopita. You may find that it goes darker in certain places during cooking. Just place a piece of aluminium foil over that part.