Learn how to make galatopita — a Greek pie made with a milk and semolina custard. It's creamy, dreamy and just plain delightful.
Recipe Features
Galatopita is one of the most "irresistible" Greek desserts served in Greece. The word derives from two Greek words, literally meaning milk pie (gala=milk and pita=pie).
It's a milk-based dessert and like many Greek desserts uses semolina flour to make a custard.
It's also made with filo pastry, but I'm opting for a version of galatopita made without filo.
This Greek dessert also shares some similarities with galaktoboureko — a Greek custard pie encased in filo and drenched in sugar syrup. There is often debate about which one is better! I'm neutral on that one! Let's leave the galaktoboureko vs galatopita argument for another day.
Related: If you like creamy desserts make my rizogalo - it's a showstopper!
Ingredients
- 120 grams semolina, fine
- 30 grams corn flour (corn starch)
- 3 eggs
- 1 teaspoon vanilla
- zest of 1 lemon
- 1.25 litres milk (5 cups)
- 200 grams sugar, caster or superfine
- 75 grams butter
Topping:
- 1 egg
- 2 tablespoon sugar
- 2 tablespoons milk
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.
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.
🥛 TOP TIP - Be sure not to let the milk boil - watch it carefully!
Slowly add one ladle of the milk to the semolina mixture and whisk until well combined. Repeat this step 2 more times.
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 cinnamon and icing sugar.
Top Tips
- If you don't have the same sized baking dish use a 25 cm x 35 cm baking dish. It will produce a taller galatopita — 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.
Related Recipes
If you like Greek desserts, I have a selection of recipes on Souvlaki For The Soul. You may wish to check these out:
Video - how to make it
Galatopita
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
- 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 cinnamon and icing 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
This post was originally published in July 2020, but was republished with additional step by step instructions and tips in January of 2021.
Nico
What size baking dish are you using? You don't list it. And is it salted or unsalted butter?
Peter G
I used a 27cm shallow baking dish known as a "taps" in Greek. It's listed in the first line of the instructions.