Galatopita, or milk pie, is a traditional Greek dessert that is made with or without crisp phyllo and a super-satisfying custard cream made with semolina flour. You will absolutely love it!
Serves: – Preparation: 15′ Cooks in: 60′ Ready in: 1:15′
3lt sheep milk
1½ cup fine semolina flour
½ cup semolina flour
1½ cup granulated sugar
½ tsp vanilla
lemon or orange zest
2 tbsp butter, melted
icing sugar + cinnamon for dusting
Brush a heavy pan with water. Bring milk, 1/2 cup of sugar, lemon zest and butter to a simmer. Whisk in semolina, a little at a time, with a wooden spoon, and simmer, whisking constantly, until custard thickens and reaches consistency of loose mashed potatoes. Remove pan from heat and let cool a little.
Preheat oven at 170C. Whisk together eggs, remaining sugar and vanilla in a large bowl until well combined. Add in warm semolina mixture (not hot) and whisk, a little at a time, to temper yolks.
Pour mixture in a baking pan (40cm diameter) brushed well with butter. Put oven rack in middle position and bake for 45-50 minutes until filling is golden and top is nicely browned (to test, insert a skewer into the middle of the pie; if the skewer comes out clean, it’s ready).
Serve warm or at room temperature, dusted with confectioners sugar and cinnamon.
Photos Vangelis Paterakis – Food styling Antonia Kati