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Galatopita - Greek Milk Pie

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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)
  2. In a large bowl combine the semolina, corn flour, eggs, lemon zest and vanilla. Whisk thoroughly to combine and set aside.
  3. 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)
  4. 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.
  5. 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.
  6. 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.

Nutrition Information

Serving 1serve Calories 223kcal (11%) Carbohydrates 34g (11%) Protein 4g (8%) Fat 8g (12%) Saturated Fat 4g (20%)

Nutrition Facts

Serving: 10serves

Amount Per Serving

Calories 223

% Daily Value*

Serving 1serve
Calories 223kcal 11%
Carbohydrates 34g 11%
Protein 4g 8%
Fat 8g 12%
Saturated Fat 4g 20%

* Percent Daily Values are based on a 2,000 calorie diet.