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a slice of pie served on a grey plate


Learn how to make galatopita — a Greek pie made with a milk and semolina custard. It's creamy, dreamy and just plain delightful.
Course Dessert
Cuisine Greek
Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time: 4 hours
Total Time 5 hours 20 minutes
Servings 10 serves
Calories 223kcal
Author Peter G


  • 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


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


  • 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)



  1. 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.
  2. 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!
  3. 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.


Calories: 223kcal | Carbohydrates: 34g | Protein: 4g | Fat: 8g | Saturated Fat: 4g