Greek Milk Pie (Galatopita)

Name: Greek Milk Pie (Galatopita)
Yield: 1 serving
Cuisine: Greek
Ingredients: filling; 1 3/4 liters milk; 350g semolina; 1 vanilla pod or vanilla extract; 320g sugar; 4 eggs; crust; 50g butter (melted, for brushing); 9 phyllo sheets; 250g sugar; 1 tablespoon cinnamon

October 4, 2008

Lacto-Ovo Vegetarian Recipes Desserts Recipes for Kids Breakfast Greek

This is a recipe I tried a while ago. These days my back is giving me trouble again, so I've been taking it easy with cooking, and for today I pulled one of my recipes from the archives.

In English it's called Milk Pie and I saw it on Martha Stewart's show, except she made the semolina with lemon flavor instead of vanilla... I only caught the end of the show, so I looked it up online and found out it's actually a Greek recipe called Galatopita. It goes really well for breakfast with a glass of milk.

Ingredients

Filling

1 3/4 liters milk
350g semolina
1 vanilla pod or vanilla extract
320g sugar
4 eggs

Crust

50g butter (melted, for brushing)
9 phyllo sheets
250g sugar
1 tablespoon cinnamon

How to prepare greek milk pie (galatopita)

Filling: Put the milk and semolina on the stove and heat slightly.
Beat the eggs and mix with the sugar until it dissolves. Slowly add to the warm milk and stir continuously until the semolina thickens, like polenta. Remove the semolina from heat and add the vanilla extract.
Crust: Mix the 250g sugar with cinnamon to make cinnamon sugar.
In a 26cm round springform pan, place 3 phyllo sheets, brushing each one with melted butter. Let the sheets hang over the edges.
Sprinkle cinnamon sugar over the 3 sheets, making sure to cover the edges too.
Repeat with the remaining 6 phyllo sheets, in batches of 3... this way we'll have a crust made of 9 phyllo sheets, each brushed with butter and seasoned with cinnamon sugar.
Pour the semolina filling inside, then fold and wrap the pie, brushing the top sheets with butter.
Sprinkle the remaining cinnamon sugar on top of the pie.
Bake at 180°C (350°F) for 45 minutes until golden.
After it rests for a few hours at room temperature, it's better and slices very easily - I cut it only 1 hour after finishing it and the filling was still a bit soft.