Galatopita – Milk Pie

Greek cuisine is full of savory and sweet dishes using dairy. It could be milk, cheeses, trahana or in this case, dessert.

Enter Galatopita, literally translated as Milk Pie. Basically it’s a custard pie that can be made without phyllo or with.

I made this Galatopita using some of my own phyllo pastry but you can make this using store-bought phyllo.

Familiar Greek flavours here: lemon, cinnamon, vanilla. If you like Bougatsa you’ll love Galatopita! It’s an easy dessert, delicious and you’re going to impress your guests with a rustic Greek dessert.

Galatopita (Milk Pie)

(serves 8)

6 sheets of phyllo

1/4 cup granulated sugar

1 stick unsalted butter, melted

Custard Filling

2 large eggs + 1 yolk

2/3 cup granulated sugar

4 cups whole milk

2/3 cup fine semolina

pinch of salt

zest of 1/2 lemon

2 tsp. vanilla extract

2 Tbsp. unsalted butter

Topping

1 egg white mixed with 2 Tbsp. water

Pre-heated 375F oven

1. The night before, place your frozen phyllo in the fridge to defrost overnight.
2. To prepare the custard filling, Crack two eggs plus yolk and place in a medium pot along with the sugar. Whisk to blend then add the remaining custard ingredients.
3. Turn the eat to medium and constantly stir until you have a thick custard. Turn off the heat and allow 20 minutes to cool to warm.
4. Take a 10 inch (24 cm) round, deep pan and brush the bottom and sides with butter.
5. Lay a sheet of phyllo over the pan, brush with melted butter and sprinkle with sugar. Turn the pan and place another sheet of phyllo on top, brush with butter and sprinkle with sugar.
6. Repeat step 5 with four more sheets of phyllo (6 total)
7. Using scissors, trim excess phyllo so that it is rounded, leaving about 2 inches of overhang and place the phyllo trimmings in the bottom of your pan.
8. Pour your custard into the pan and fold the phyllo in toward the center of the pie.
9. Brush the phyllo top with butter and then brush the top of the custard with egg wash.
10. Place your pie in your pre-heated 375F oven (middle rack) for 50-60 minutes or until the top is slightly browned.
11. Remove from the oven, allow 45 minutes to cool. Serve slices with a dusting of ground cinnamon.

© 2021, Peter Minaki. All rights reserved.

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