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Galatopita is a traditional Greek milk pie created using phyllo pastry and an egg-milk mixture. It’s filled with cinnamon, walnuts, and raisins for a wonderfully sweet flavor. Galatopita can be served as dessert or sometimes even as a breakfast dish!
The creamy custard of the Galatopita pairs perfectly with a dollop of Greek yogurt for an extra indulgent experience. Enjoy Galatopita authentically by serving it alongside some freshly brewed Greek coffee or tea. It’s sure to become your new favorite treat!
A brief history of the Greek milk pie
The last carnival activities include the eating of dairy products and abstention from meat. Seven days of cheese, butter, milk, and eggs with no meat. This week’s goal is to prepare the body for the 40-day pre-Easter vegetarian period. This week’s last day is Kyriaki Tyrofagou (or cheese Sunday), and the most cheesy and creamy foods are offered. On Cheese Sunday, it is customary to finish your meal with an egg and to break the Lenten fast with an egg 40 days later.
Galatopita: A Versatile Delight
Galatopita, also known as Greek milk pie, is a versatile and delightful dessert that showcases the rich culinary traditions of Greece. This traditional custard pie combines phyllo pastry and a creamy egg-milk mixture, resulting in a luscious and satisfying treat. With its fragrant cinnamon, crunchy walnuts, and plump raisins, Galatopita offers a perfect balance of flavors that will leave you craving for more.
The beauty of Galatopita lies in its versatility. It can be enjoyed as a delicious dessert, served either warm or chilled. The creamy custard filling, with its smooth and velvety texture, pairs perfectly with the crispy layers of phyllo pastry. The sweetness of the cinnamon, combined with the nuttiness of the walnuts and the bursts of sweetness from the raisins, creates a symphony of flavors that dance on your palate. Each bite is a delightful combination of creamy, crunchy, and sweet elements that will satisfy even the most discerning dessert lover.
But Galatopita is not limited to being just a dessert. It can also be enjoyed as a delightful breakfast or brunch dish. Imagine starting your day with a slice of Galatopita, accompanied by a cup of aromatic Greek coffee or tea. The creamy custard, enriched with the warm flavors of cinnamon and the texture of walnuts and raisins, makes for a comforting and indulgent morning treat. It’s a wonderful way to kickstart your day and experience the authentic flavors of Greek cuisine.
Whether you enjoy Galatopita as a dessert or as a breakfast dish, it is a versatile delight showcasing Greek gastronomy’s beauty and richness. Its creamy custard, aromatic spices, and delightful walnuts and raisins crunch make Galatopita a truly irresistible treat. So, indulge in a slice of this Greek delicacy and let its flavors transport you to the sunny shores of Greece with every heavenly bite.
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Greek milk pie products
Do you want to have the most genuine Greek milk pie there is? Good. Then I highly advise you to consume dairy products from goats or sheep. The robust flavor of these dairy products will enhance the flavor and turn this milk pie into a fantastic experience that will be repeated repeatedly.
The dilemma of using phyllo or not
Both yes and no. This milk pie comes in a plethora of delectable versions around the nation. Northern Greece likes to encase the custard in thin phyllo dough sheets, whereas southern Greece prefers a more straightforward version without phyllo. Milk pies are delicious and enticing in any case. It’s impossible to consume just one slice.
A pasta machine might be used to manufacture a nice handmade phyllo pastry. Buy a fresh thin phyllo dough and pay close attention to the ingredients: flour, olive oil, vinegar. There are no preservatives or low-quality oils. Just olive oil. It is not difficult to get in Greece, and there is a wide selection of high-quality phyllo pastry. It’s tempting to go out and get one.
A traditional Galatopita recipe
- Semolina – Using the most traditional ingredient, fine semolina will provide the smoothest texture. You may use coarse semolina instead, but it will be grainier. Cornstarch/maize flour, rice flour, or arrowroot/tapioca flour are more options. All of them are thickeners, which we’re looking for in this recipe.
- For a creamy custard, use whole milk or whole cream. Traditionally, sheep or goat milk is used, so if you have access to either, we suggest using it instead. Try dairy-free barista-style creamy nut milk such as oat, almond, or coconut.
- Use salted butter, but unsalted would suffice if you added a sprinkle of salt. Buttery Nuttelex, a plant-based butter, will work just as well!
- Eggs – The more recent the eggs, the better! Extra big eggs were utilized (58g each).
- Vanilla essence, vanilla extract, or vanilla sugar will all work here. Whatever you have in your pantry! Because this is a more recent addition to the recipe, you may leave it out if you choose.
- Sugar – Fine / caster sugar works best here since it dissolves faster while the milk is cooking.
- Cinnamon – In Greek cuisine, we like cinnamon. While it isn’t normally added to custard, we like it in the egg wash. If you want, you may leave it out and use it as a garnish later.
- In a medium saucepan over medium heat, combine the milk, sugar, vanilla extract, butter, and optional lemon zest.
When the butter melts, give everything a brisk swirl and whisk the fine semolina flour. In 2-3 minutes, the mixture will begin to thicken. Remove from the fire and set aside for 10 minutes to cool.
- Preheat the oven to 180° C. Whisk your thickened milk quickly. Mix it in if it has created thin skin; this is normal. Pour in the eggs in three batches, whisking quickly as you go.
- Once the egg has been mixed, line a baking pan or glass dish with baking paper or butter and pour in the milk custard. With a spoon or spatula, flatten the top.
- In a small baking dish, combine the egg mixture, vanilla extract, sugar, and optional cinnamon.
- Brush or pour lightly over the top of the custard pie. Bake for 30-40 minutes or until well cooked and the top is attractively browned. Note: If your oven browns the top rapidly, cover it with aluminum foil. This will prevent it from burning and enable the remainder of the pie to finish cooking.
- Before slicing, allow the pie to cool to room temperature. Best served cold from the refrigerator.
- Garnish with everything from cinnamon and icing sugar to fresh mint or honey!
👩🍳Interested in more Greek recipes?
- Santorini Fava recipe
- Greek Orzo with Shrimps
- Santorini Eggplant Salad
- Greek Meatballs AKA Soutzoukakia
- Greek Recipe: Greek Zucchini Balls
Greek Milk Pie in a Nutshell
Galatopita, the traditional Greek milk pie, is a culinary masterpiece that encapsulates the essence of Greek gastronomy. With its creamy custard filling, delicate phyllo pastry, and delightful combination of flavors, Galatopita offers a truly indulgent experience for food lovers.
Whether enjoyed as a dessert or even as a breakfast dish, Galatopita never fails to impress. Its versatility allows it to be the perfect ending to a memorable meal or a delightful start to the day. The creamy custard, infused with the warmth of cinnamon and the delightful crunch of walnuts and raisins, creates a symphony of flavors that tantalizes the taste buds.
Galatopita is an easy recipe that makes it simple to enjoy the authentic flavors of Greece in your own home. So what are you waiting for? Get ready to indulge in Greek custard pie – the Greek milk pie!
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