Greek Milk Pie with Phyllo and Semolina Custard

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A traditional Greek galatopita features a silky semolina and milk custard baked between crisp layers of buttered phyllo. Lightly sweet with hints of lemon and vanilla, it's dusted with cinnamon and traditionally served in small squares at room temperature.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 18 gFat
• 10 gSaturated Fat
• 48 gCarbs
• 1 gFiber
• 26 gSugar
• 9 gProtein
• 210 mgSodium
• 220 mgPotassium
• 175 mgCalcium
• 2 mgIron
• 2 mgVitamin C
• 480 mcgVitamin A

Ingredients

For the semolina custard

• 4 cups (1 liter) whole milk
• 3/4 cup fine semolina flour
• 3/4 cup granulated sugar
• 4 large eggs, lightly beaten
• 2 tablespoons unsalted butter
• Zest of 1 lemon
• 1 teaspoon pure vanilla extract
• Pinch of fine sea salt

For the phyllo layers

• 1 package (16 oz / 450 g) phyllo dough, thawed
• 1/2 cup (115 g) unsalted butter, melted

For finishing

• Ground cinnamon, for dusting
• Powdered sugar, optional
• Extra melted butter for brushing

Directions

1. Preheat the oven to 350°F (175°C). Brush a 9×13-inch (23×33 cm) metal baking pan generously with melted butter.
2. In a heavy saucepan, whisk the milk, semolina, sugar, salt, and lemon zest over medium heat. Cook, whisking constantly, until the mixture thickens to a pudding-like consistency, about 8 to 10 minutes. Remove from heat and whisk in the 2 tablespoons of butter and vanilla.
3. Slowly drizzle about 1 cup of the hot semolina mixture into the beaten eggs while whisking constantly to temper, then return the egg mixture to the saucepan and whisk until smooth. Set aside to cool slightly.
4. Unroll the phyllo and cover the stack with a damp kitchen towel to prevent drying. Place one sheet of phyllo in the prepared pan, brush with butter, and repeat to create 8 buttered layers on the bottom, trimming edges to fit.
5. Pour the warm semolina custard evenly over the phyllo base and smooth the top with a spatula.
6. Layer 6 more sheets of phyllo over the custard, brushing each sheet with butter and staggering them slightly for an attractive rustic top. Trim excess and tuck the edges down into the pan.
7. Using a sharp knife, score the top phyllo lightly into 8 squares (do not cut all the way through). Brush the top with a final layer of melted butter and dust generously with cinnamon.
8. Bake on the middle rack for 40 to 45 minutes, until the phyllo is deeply golden brown and crisp. If the top browns too quickly, tent loosely with foil.
9. Remove from the oven, let cool completely in the pan for at least 1 hour, then re-cut along the score lines. Dust with powdered sugar if desired and serve at room temperature.

Cook’s Notes

• Temper the eggs slowly with hot semolina mixture to prevent scrambling; never add cold eggs directly to the hot pan.
• Keep unused phyllo covered with a barely damp towel at all times – it dries out and cracks within minutes.
• For a richer custard, substitute half-and-half for 1 cup of the milk, or add 2 tablespoons of Greek yogurt to the warm mixture before pouring.
• Galatopita is best after resting several hours or overnight; the custard sets fully and the flavors meld beautifully.
• If you cannot find fine semolina, substitute an equal weight of farina or cream of wheat.

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