Traditional Greek Creamy Milk Pie – Galatopita

Traditional Greek Creamy Milk Pie – Galatopita

Galatopita is a traditional custard pie baked until golden brown and topped with sugar and cinnamon. This pie is creamy and insanely rich. It’s always a crowd-pleasing dessert!

A Traditional Easter Dessert

As Orthodox Easter is approaching, I wanted to share this special dessert which originates from my home town. Galatopita (Greek: Γαλατόπιτα) translates to milk pie. However, it is a creamy and thick custard pie using milk as its main ingredient. This milk pie comes together very easily and it tastes amazing. We prepare Galatopita for Easter Monday and it’s always a big hit with guests!

Overhead shot of Galatopita

If this rings a bell, you might remember my recipe for Galaktoboureko which is also a custard pie but made with buttery phyllo pastry layers instead. What can I say? Greeks love custards! As almost every Greek dessert there are different variations depending on the region that make it. In some parts of Greece for instance, they use phyllo pastry for Galatopita.

Ingredients for Galatopita

Ingredients shot with text for Galatopita.
  • Whole Milk

Make sure to use fresh milk since it’s the core of this dessert. I recommend not swapping whole milk for low fat milk or plant based milk. Whole milk gives the richest texture. However, if Lactose intolerant you could use rice milk. Leave the milk on the countertop for 30 minutes before using.

  • Ground Semolina

Be careful not to confuse coarse semolina with semolina flour which has been processed to be extremely fine. We use coarse semolina as a thickener for the custard.

  • Lemon Zest

Grated lemon zest provides a citrusy and refreshing note to Galatopita. Additionally, it gives a fresh fragrance to the custard.

  • Pure Vanilla Extract

The vanilla extract elevates the custard and balances the milk taste that may be too overpowering to some people. Generally, custard pies pair excellently with vanilla.

How to make Galatopita

Preheat oven to 350F (180C). Grease a 13 x 9 inches (33 x 23cm) baking pan with butter and sprinkle some ground semolina. Make sure all sides are covered evenly.

In a big pot over medium heat, add the milk, 3/4 cup of granulated sugar and lemon zest then bring to a boil while stirring.

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When the milk starts bubbling, add the coarse semolina gradually while whisking continuously as the mixture thickens in about 4 minutes. Be careful, as the mixture will start splashing.

Remove the pot from heat. In a medium bowl, beat the 3 eggs with the remaining 1/4 cup of granulated sugar, vanilla extract and salt by hand. Pour the egg mixture in the pot and whisk until fully incorporated. Now, add the cubed unsalted butter in the pot and incorporate as well. The custard should be smooth with little to no lumps.

Spread the custard in the greased baking pan and smoothen the top using a spatula. Heat the pan twice on the counter top. That way, we ensure the filling is distributed evenly.

[easy-image-collage id=2140]

In a small bowl, beat the remaining 1 egg and brush it on top of the custard pie. Sprinkle some granulated sugar.

Bake for 45-50 minutes or until the top is golden brown. Remove from oven and allow Galatopita to sit at room temperature for 1 hour before refrigerating. Refrigerate for 2 hours.

[easy-image-collage id=2145]

Remove from refrigerator and cut into slices. Top Galatopita with granulated sugar and ground cinnamon. Serve Galatopita cold. Enjoy!

An all year long dessert!

This milk pie is relatively low in calories compared to the rest of Greek custard pies, as we only used a small amount of butter. Best part, it can be enjoyed all year long. It’s a great dessert for summer since it’s so refreshing and rich!

We love hearing from you! Leave us a comment below if you made this recipe.

Close up shot of Galatopita slice.

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A slice of Galatopita served on white dessert plate.

Traditional Greek Creamy Milk Pie – Galatopita

Christianna | Siftnwhisk
Galatopita is a traditional custard pie baked until golden brown and topped with sugar and cinnamon. This pie is creamy and insanely rich. It's always a crowd-pleasing dessert!
No ratings yet
Prep Time 20 minutes
Cook Time 45 minutes
Chilling Time 3 hours
Total Time 4 hours 5 minutes
Course Dessert
Cuisine Greek
Servings 12
Calories 219 kcal

Ingredients
 
 

  • 1 quart Whole Milk
  • 1 cup Granulated Sugar
  • Lemon Zest from one lemon
  • 1 cup Coarse Semolina
  • 4 Eggs at room temperature
  • 2 tsp Pure vanilla extract
  • 1/4 tsp Salt
  • 4 tbsp Unsalted Butter at room temperature, cut in cubes

Toppings

  • Granulated Sugar
  • Ground Cinnamon

Instructions
 

  • Preheat oven to 350F (180C).
  • Grease a 13 x 9 inches (33 x 23cm) baking pan with butter and sprinkle some ground semolina. Make sure all sides are covered evenly.
  • In a big pot over medium heat, add the milk, 3/4 cup of granulated sugar and lemon zest and bring to a boil while stirring.
  • When the milk starts bubbling, add the coarse semolina gradually while whisking continuously as the mixture thickens in about 4 minutes. Be careful, as the mixture will start splashing.
  • Remove the pot from heat. In a medium bowl, beat the 3 eggs with the remaining 1/4 cup of granulated sugar, vanilla extract and salt by hand.
  • Pour the egg mixture in the pot and whisk until fully incorporated.
  • Add the cubed unsalted butter in the pot and incorporate as well. The custard should be smooth with little to no lumps.
  • Spread the custard in the greased baking pan and smoothen the top using a spatula.
  • Heat the pan twice on the counter top. That way, we ensure the filling is distributed evenly.
  • In a small bowl, beat the remaining 1 egg and brush it on top of the custard pie. Sprinkle some granulated sugar.
  • Bake for 45-50 minutes or until the top is golden brown.
  • Remove from oven and allow Galatopita to sit at room temperature for 1 hour before refrigerating.
  • Refrigerate for 2 hours.
  • Remove from refrigerator and cut into slices. Top Galatopita with granulated sugar and ground cinnamon.
  • Serve Galatopita cold. Enjoy!

Notes

  • Make sure, the eggs and butter are at room temperature.
  • I recommend not swapping whole milk for low fat milk or plant based milk. Whole milk gives the richest texture. However, if lactose intolerant you could use rice milk. Leave the milk on the countertop for 30 minutes before using.
  • Be careful not to confuse coarse semolina with semolina flour which has been processed to be extremely fine. We use coarse semolina as a thickener for the custard.
  • It is very important to whisk continuously after adding the coarse semolina in the mixture. This will result in a smooth custard with no lumps.
  • The baking time might differ from over to over. Keep an eye on Galatopita after 40 minutes.
  • If Galatopita get brown very quickly, cover the pan with aluminum foil and bake for the same amount of time.
  • Don’t cut Galatopita into slices while still hot. The pie will fall apart.
  • Top with granulated sugar and cinnamon for a crispy texture.
  • Galatopita can be stored in the refrigerator for up to 4 days, covered tightly.
  • Have any questions about the recipe or want to ask for substitutions? Contact me and I will be happy to help!

Nutrition

Calories: 219kcalCarbohydrates: 31gProtein: 6gFat: 8gSaturated Fat: 4gTrans Fat: 1gCholesterol: 72mgSodium: 104mgPotassium: 153mgFiber: 1gSugar: 21gVitamin A: 324IUCalcium: 101mgIron: 1mg
Keyword cinnamon, custard pie, eggs, Greek Easter, lemon zest, milk, semolina, vanilla extract
Tried this recipe?Let us know how it was!

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