Name: Galatopita
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 10
Ingredients: 1 litre whole milk; 120 g fine semolina; 150 g granulated sugar; 3 large eggs; 40 g unsalted butter; 1 tsp vanilla extract; Zest of 1 lemon; Pinch of salt; Ground cinnamon, to finish; Icing sugar, optional; Chopped pistachios, optional

About Galatopita

Galatopita is a traditional Greek milk and semolina custard pie with a soft, creamy centre and a deeply golden baked surface. Vanilla, lemon zest and cinnamon keep the simple milk custard fragrant and balanced.

Ingredients

1 litre whole milk
120 g fine semolina
150 g granulated sugar
3 large eggs
40 g unsalted butter
1 tsp vanilla extract
Zest of 1 lemon
Pinch of salt
Ground cinnamon, to finish
Icing sugar, optional
Chopped pistachios, optional

Method

Heat the oven to 180°C and butter a 23 to 25 cm round baking dish.
Warm the milk in a heavy saucepan until steaming.
Whisk in the semolina gradually and cook gently, stirring constantly, until the mixture thickens.
Beat the eggs and sugar together in a bowl. Slowly whisk in a little of the hot semolina mixture to warm the eggs.
Return the egg mixture to the saucepan and cook gently for another 1 to 2 minutes, stirring continuously.
Remove from the heat and stir in the butter, vanilla, lemon zest and salt.
Pour into the prepared dish and bake for 40 to 50 minutes, until the centre is set and the top is a deep golden brown.
Cool before slicing. Dust with cinnamon and optional icing sugar or pistachios.

A closer look

Plan your visit

Recipe tips

Add the semolina gradually while whisking to prevent lumps.
Temper the eggs rather than adding them straight to the hot pan.
The pie firms as it cools, so allow enough resting time before slicing.
Galatopita is very good chilled, when the custard becomes firmer.

What to serve with it

Serve simply with cinnamon, or add lemon zest and chopped pistachios. Greek coffee or black coffee pairs particularly well with the creamy custard.

The story behind the dish

Galatopita means 'milk pie'. Unlike many Greek pies, versions can be made without filo, allowing the semolina-and-milk custard itself to form the dessert. It is a straightforward example of traditional Greek pantry cooking.

Where to try it in Corfu

Galatopita is more likely to be found in traditional bakeries, pastry shops and cafés than on every restaurant menu. Ask about homemade milk or custard pies if it is not displayed by name.