Greek Recipes, Pites without fillo
Evmorfia’s Galatopita – Crustless Greek Milk Pie Recipe
The origin and journey of a recipe… Recipes go on journeys from one person to the next, through generations, across one nation, across many nations and way beyond their origin. This is such a recipe!
Evmorfia @chooks_that_cook, who resides in Melbourne, shares her Galatopita recipe with you! This recipe was shared with Evmorfia and her mother by her Aunty Vilma who resides in Athens, Greece, but is originally from Kavala. Aunty Vilma learned the recipe from her friend, who along with this recipe originates from Mani in the Peloponnese… or does this recipe go back further? And where will this recipe travel to next? Will you take it on a journey?
Galatopita, known also by some as Galopita, is a milk pie or custard pie. There are essentially two variations – those made WITHOUT fillo and those made WITH fillo.
This version is made without fillo. It has a smooth, velvety custard, and is topped with cinnamon & sugar which form a crust on top, when the pie is baked. Simply deeeelicious!!!!
Thank you Evmorfia for sharing this recipe with the Meri Month of May!!! 🙏💖🙏💖🙏
Photos and recipe by Evmorfia Tzagarakis
Evmorfia's Galatopita - Greek Custard Pie
Greek milk pie
Ingredients
- 1.25 lt milk, preferably full cream
- 150 g sugar
- 1 tsp vanilla extract/paste
- 1 cinnamon quill
- Pinch of salt
- Zest of 1 lemon
- 50 g plain flour
- 50 g semolina
- 3 eggs
- 50 g butter
Basting/Topping ingredients
- 1 egg
- 2 tbsp water
- 50 g sugar
- 30 g butter cut into 2cm cubes
Dusting after baking
- cinnamon
- sugar
Instructions
Preparing the galatopita
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Butter & flour a 30cm round pan or 23 x 35 cm rectangular pan
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In a medium pot, warm but do not boil, the milk, sugar, vanilla, cinnamon quill, salt and lemon zest, over medium heat
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In a small bowl mix flour and semolina
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In another bowl, whisk eggs and the remainder of the milk, before adding and combining the flour and semolina mixture
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Add a ladleful of the warm milk to the egg mixture and whisk
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Pour this tempered egg mixture into the milk and continue to heat and whisk until bubbling and thick
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Remove from the heat, add butter and mix through until melted and incorporated
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Remove the cinnamon quill
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Pour the custard into your prepared pan and smooth out the surface
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Whisk egg, water and sugar and pour over the top of the galatopita
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Use a pastry brush to evenly spread the egg mixture across the top of the galatopita
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Dot the top of the galatopita with the butter cubes
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Bake in a 170ºC fan-forced oven, on the middle rack, for 45 minutes
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Remove from the oven and immediately dust with cinnamon and sprinkle with sugar on top
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Allow galatopita to cool completely before slicing
Serving the galatopita
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Slice and serve and enjoy with your family & friends xx
Kali Orexi!