Are you craving a dessert that’s both comforting and indulgent? Look no further than Greek Galatopita!

This traditional Greek custard pie is a heavenly concoction of creamy goodness, encased in layers of flaky pastry.

With its rich texture and delicate sweetness, Galatopita is sure to tantalize your taste buds and leave you craving for more.Originating from Greece, Galatopita has been a beloved dessert for generations.

Its name, “Galatopita,” translates to “milk pie,” which perfectly describes its key ingredient: milk.

The creamy custard filling is made by simmering milk with sugar and semolina until thickened, creating a luscious base that forms the heart of this delectable treat.

What sets Greek Galatopita apart is its unique pastry crust. Unlike traditional pies, Galatopita features layers of phyllo dough, which add a delightful crunch and flakiness to every bite. The delicate layers of pastry complement the smooth custard filling, creating a harmonious balance of textures and flavors.

Whether enjoyed as a dessert after a hearty meal or as a sweet indulgence with a cup of coffee, Greek Galatopita is guaranteed to satisfy your cravings and leave you feeling blissfully content. Its timeless appeal and irresistible flavor make it a staple on Greek dessert tables and a favorite among those who appreciate the art of culinary indulgence.

So, why not treat yourself to a slice of Greek Galatopita today?

Let its creamy richness and delicate pastry transport you to the sunny shores of Greece, where every bite is a celebration of tradition, flavor, and the simple joys of life.


For the pastry

1 package of phyllo dough

1/2 cup unsalted butter, melted

For the custard filling

4 cups whole milk

1 cup granulated sugar

1/2 cup fine semolina flour

4 large eggs

1 tsp vanilla extract

Zest of 1 lemon

For the syrup

1 cup water

1 cup granulated sugar

Juice of 1 lemon

1 cinnamon stick



Preheat your oven to 175C.

Grease a roumd baking dish with butter or cooking spray.

To prepare the custard filling, in a saucepan, heat the milk over medium heat until it starts to simmer. Stir in the sugar and semolina flour, and cook, stirring constantly, until the mixture thickens, about 5-7 minutes.

Remove from heat and let it cool slightly.In a separate bowl, beat the eggs with vanilla extract until well combined. Slowly pour the egg mixture into the warm milk mixture, whisking continuously to prevent the eggs from curdling. Stir in the lemon zest.

Layer half of the phyllo sheets in the prepared baking dish, brushing each sheet with melted butter before adding the next.

Make sure to let the excess phyllo hang over the sides of the dish.Pour the custard mixture over the phyllo layers, spreading it out evenly.

Layer one phyllo sheet on top of the custard, and drizzle with melted butter.

Fold the excess phyllo hanging over the sides of the dish over the top layer to create a neat edge.Using a sharp knife, score the top layer of phyllo into serving-size diamonds.

Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is set.

While the galatopita is baking, prepare the syrup.

In a saucepan, combine the water, sugar, lemon juice, and cinnamon stick. Bring to a boil, then reduce heat and let it simmer for about 10 minutes, until slightly thickened and let cool.

Once the galatopita is baked, remove it from the oven and let it cool for a few minutes.

Pour the syrup over the warm galatopita, making sure to cover it evenly.

Allow the galatopita to cool completely in the baking dish, allowing the syrup to be absorbed. Cut into squares or diamonds along the scored lines, sprinkle with cinnamon and serve.

Enjoy your delicious galatopita!

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