Greek Milk Pie (Galatopita)
Γαλατόπιτα GalatopitaSay it: gah-lah-TOH-pee-tah
Galatopita is Greece’s homey baked milk pie: a crustless custard thickened with fine semolina, enriched with eggs and butter, then baked until deep golden. Unlike syrup-soaked sweets, it is lightly sweet, with a soft sliceable texture and the comforting aroma of milk and cinnamon. It appears in home kitchens and bakeries year-round, often enjoyed as a mid-morning treat with coffee or as a simple dessert after a family meal.
Greek Milk Pie (Galatopita)
Γαλατόπιτα, Galatopita
Pronounced gah-lah-TOH-pee-tah
- Serves
- 8
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Level
- Easy
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Preheat the oven to 350°F (175°C). Butter an 8x8-inch (20 cm) baking dish or a 9-inch round cake pan.
In a medium heavy-bottomed saucepan, combine the milk, sugar, and salt. Heat over medium, stirring, until steaming and the sugar dissolves; do not let it boil.
Reduce the heat to medium-low and whisk in the semolina in a steady stream. Cook, whisking constantly, until the mixture thickens to a loose porridge that coats the back of a spoon, 5 to 8 minutes. Remove from the heat.
In a medium bowl, beat the eggs. Slowly whisk about 1 cup of the hot milk mixture into the eggs to temper them, then pour the egg mixture back into the saucepan, whisking constantly.
Whisk in the melted butter and vanilla until smooth. The batter should be thick but pourable.
Pour the batter into the prepared dish and smooth the top. Bake until puffed and deeply golden, with the center just set but still slightly wobbly, 40 to 50 minutes.
Cool on a wire rack for 30 minutes, then refrigerate for at least 1 hour to firm up for cleaner slices. Slice and dust generously with ground cinnamon just before serving.
Regional variants
Some cooks add orange zest or a cinnamon stick to the milk while warming it; others bake the same custard between buttered phyllo sheets for a crusted version.
Cook's notes
- Use fine semolina, not coarse polenta or cornmeal. If coarse semolina is all you have, pulse it briefly in a food processor to make it finer.
- Whisk constantly when adding the semolina to prevent lumps. If lumps do form, press the cooked mixture through a fine-mesh sieve before adding the eggs.
- For neat slices, chill the pie fully and wipe the knife between cuts.
Serve with
Serve with Greek coffee or tea; a little extra cinnamon or a drizzle of honey is classic.
Make ahead and storage
Keeps covered in the refrigerator up to 3 days. Serve chilled or at room temperature; freezing is not recommended because the custard may weep.
