Galatopita – Greek Milk Pie Recipe

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Indulge in this creamy, custard-filled delight from the heart of Greece, enriched with lemon and tradition.

Introduction:

Galatopita (γαλατόπιτα), also known as Greek Milk Pie, is a comforting and decadent custard dessert that hails from the rustic kitchens of mainland Greece. It is a dish that celebrates simplicity, warmth, and wholesome ingredients. Literally translating to “milk pie,” Galatopita combines creamy milk, fine semolina, fresh eggs, and a touch of lemon zest to create a dessert that’s velvety, subtly sweet, and lightly aromatic.

Traditionally served without phyllo dough (although some regional variations may use it), this custard pie stands proudly on its own, forming a natural golden crust when baked. It’s ideal as a light dessert, afternoon treat, or even a luxurious breakfast bite with your morning coffee.

In this article, you’ll learn everything you need to make Galatopita at home—from precise ingredient measurements in US cups, to step-by-step instructions, helpful preparation tips, calorie count, and a full explanation of the baking method. Let’s dive into this creamy Greek treasure.

 Ingredients (US Measuring Cups):

For the Custard Filling:

  • 4 cups whole milk

  • ½ cup fine semolina

  • 2 tablespoons cornstarch

  • 1 cup granulated sugar

  • 3 large eggs

  • 1 tablespoon vanilla extract

  • Zest of 1 lemon

  • 2 tablespoons unsalted butter

For the Topping:

  • 1 egg

  • 1 tablespoon granulated sugar

  • ½ teaspoon vanilla extract

Optional Garnish (for serving):

  • Powdered sugar for dusting

  • Ground cinnamon

 Preparation Time:

  • Prep Time: 20 minutes

  • Cook Time: 40 minutes

  • Cooling Time: 30 minutes

  • Total Time: 1 hour 30 minutes

 Calories (Per Serving):

  • Approx. 325 kcal per slice
    (Assuming the pie is divided into 8 equal servings)

 Equipment Needed:

  • Medium to large saucepan

  • 9×9-inch or 9-inch round baking dish

  • Whisk

  • Mixing bowls

  • Zester or grater

  • Silicone spatula

  • Pastry brush

 Step-by-Step Instructions:

Stage 1: Preparing the Custard Base

  1. Heat the Milk Mixture
    In a medium-sized saucepan, pour in 4 cups of whole milk. Place over medium heat and allow it to slowly come to a gentle simmer—do not let it boil.

  2. Add Semolina and Cornstarch
    Gradually whisk in ½ cup of fine semolina and 2 tablespoons of cornstarch. Keep whisking continuously to ensure there are no lumps.

  3. Incorporate Sugar and Lemon Zest
    Stir in 1 cup of granulated sugar and the zest of 1 lemon. The lemon zest will infuse the milk with a fresh, bright aroma.

  4. Add Eggs and Vanilla
    In a separate bowl, beat 3 large eggs and slowly temper them by adding a bit of the warm milk mixture. Then pour the eggs into the saucepan, whisking constantly to avoid curdling.
    Add 1 tablespoon of vanilla extract.

  5. Cook Until Thickened
    Continue stirring over medium heat until the mixture thickens into a smooth, pudding-like custard. This usually takes about 7-10 minutes. You’ll know it’s ready when it coats the back of a spoon.

  6. Finish with Butter
    Remove the pan from heat and stir in 2 tablespoons of unsalted butter. Mix until melted and fully incorporated.

Stage 2: Baking the Galatopita

  1. Preheat Oven
    Preheat your oven to 350°F (175°C).

  2. Prepare the Baking Dish
    Lightly grease a 9×9-inch (or similarly sized round) baking dish with butter. Dust the bottom with a small sprinkle of semolina to prevent sticking.

  3. Pour the Custard
    Pour the thickened custard into the dish and smooth the surface with a silicone spatula.

  4. Make the Egg Wash Topping
    In a small bowl, whisk together 1 egg, 1 tablespoon of sugar, and ½ teaspoon vanilla extract. Gently brush this mixture across the top of the custard for a golden, glossy finish.

  5. Bake
    Bake the Galatopita for approximately 40 minutes or until the top is golden brown and the edges are slightly puffed. The custard should be set but still soft in the center.

Stage 3: Cooling and Serving

  1. Cool Properly
    Allow the pie to cool at room temperature for at least 30 minutes. This helps it firm up and makes slicing easier.

  2. Slice and Serve
    Slice the cooled Galatopita into squares or wedges. Serve at room temperature or slightly chilled, dusted with powdered sugar or cinnamon if desired.

 Expert Tips for Perfect Galatopita:

1. Use Fine Semolina Only

Coarse semolina can make the texture grainy. Fine semolina results in a smooth and luscious custard.

2. Don’t Stop Whisking

The custard needs constant movement while cooking. This prevents lumps and ensures an even texture.

3. Tempering the Eggs

Always temper eggs with a bit of the hot mixture before adding them to the pot. This prevents them from scrambling.

4. Infuse Flavors

You can experiment with orange zest instead of lemon for a slightly different flavor profile. Some even add a pinch of mastiha (mastic gum) or a cinnamon stick while heating the milk.

5. Storage

Galatopita can be stored in the refrigerator for up to 3 days. Keep it in an airtight container to preserve freshness. It can be enjoyed cold or lightly warmed in the microwave.

6. Presentation Tip

Serve each slice on a small dessert plate with a dollop of whipped cream or Greek yogurt on the side for an extra indulgence.

 What Makes Galatopita Special?

Galatopita is more than a dessert—it’s a nostalgic embrace of Greek culinary heritage. Unlike many Western custard pies that rely heavily on heavy cream, this dish leans into the wholesomeness of milk and semolina to create body and richness.

Moreover, the simplicity of the ingredients allows the flavors to shine. The lemon zest gives it a Mediterranean twist, and the egg wash creates a slightly caramelized top crust that enhances the contrast with the creamy interior.

It’s the kind of dessert that doesn’t overwhelm you with sugar or heaviness, making it an ideal treat after any meal. Paired with coffee or tea, it becomes a true moment of comfort.

 Regional Variations and Additions:

In some Greek regions, Galatopita is made with a bottom layer of homemade or store-bought phyllo dough. While our version is crustless, you could layer a few sheets of buttered phyllo at the base before adding the custard for extra texture.

Other versions are sweetened with honey instead of sugar or flavored with rose water, orange blossom water, or even a splash of ouzo for complexity.

 Pairing Suggestions:

  • Coffee: Greek coffee or a light espresso

  • Fruit: Fresh berries, figs, or poached pears

  • Drinks: A dessert wine such as Muscat or Mavrodaphne

  • Toppings: A drizzle of honey, cinnamon, or chopped nuts for crunch

Final Thoughts

Galatopita is proof that simple ingredients, when used with care and tradition, can create something truly exceptional. This pie is elegant, understated, and comforting—all wrapped into one golden slice.

Perfect for gatherings, special occasions, or just a quiet moment of indulgence, this Greek milk pie invites you to slow down and savor every creamy bite. With minimal prep, basic pantry staples, and an unforgettable taste, Galatopita is destined to become a favorite in your dessert rotation.

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