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Galatopita

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A classic Greek milk pie baked to a golden finish, with a silky custard set by fine semolina, scented with vanilla, lemon zest, and a whisper of cinnamon. Simple, cozy, and elegant.

Ingredients

  • Whole Milk: 4 cups
  • Granulated Sugar: 1 cup
  • Fine Semolina: 1/2 cup
  • Eggs: 4 large
  • Unsalted Butter: 4 tablespoons, plus extra for greasing
  • Vanilla Extract: 1 teaspoon
  • Lemon Zest: 1 teaspoon, finely grated
  • Ground Cinnamon: 1/2 teaspoon, plus extra for dusting
  • Powdered Sugar: 2 tablespoons, for dusting

Instructions

  1. Preheat Your Equipment: Preheat oven to 350°F (175°C). Generously butter a 9-inch round or square baking dish.
  2. Combine Ingredients: In a medium saucepan over medium heat, add milk, sugar, butter, vanilla, and lemon zest. Heat until steaming and the butter melts, then slowly whisk in semolina, whisking constantly until thickened and smooth, 3 to 5 minutes.
  3. Prepare Your Cooking Vessel: In a separate bowl, whisk the eggs. Gradually ladle in a little hot custard to temper, whisking constantly, then pour the tempered eggs back into the saucepan, whisking until fully incorporated and silky.
  4. Assemble the Dish: Pour the custard into the buttered dish, smooth the surface with a spatula, and lightly dust with a pinch of cinnamon.
  5. Cook to Perfection: Bake 40 to 45 minutes until the top is golden and the center is set with a slight jiggle.
  6. Finishing Touches: Cool 15 to 20 minutes, then dust with powdered sugar and an extra sprinkle of cinnamon.
  7. Serve and Enjoy: Slice into squares or wedges and serve warm or at room temperature.

Notes

  • Use fine semolina for the smoothest texture.
  • Whisk continuously while adding semolina to avoid lumps.
  • Let the pie rest before slicing so it sets cleanly.
  • For floral notes, add a teaspoon of orange blossom water to the custard.

Nutrition

Find it online: https://dishmio.com/galatopita/