125Milk pie

Method

Crustless mainland home style. Cut into diamonds or wedges; best served at room temperature.

You will need

• Heavy saucepan
• Whisk
• Wooden spoon
• 30 cm round baking dish

1. Preheat a conventional oven to 180°C (350°F) and grease a round 30 cm baking tin or ceramic pie dish thoroughly with 15 g of the butter, dusting it with a tablespoon of fine semolina to prevent sticking. 5 min · 180°C / 350°F Ready when: Oven preheated and dish coated
2. In a heavy-based saucepan, combine the whole milk and granulated sugar, placing it over medium heat until the sugar dissolves and the milk begins to steam. 6 min Ready when: Milk steaming gently
3. Gradually shower in the fine semolina in a steady stream while whisking continuously to prevent any lumps from forming. 3 min Ready when: Semolina incorporated smoothly
4. Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens to the consistency of warm porridge and begins to bubble gently. 5 min Ready when: Custard thick and slowly bubbling
5. Remove the saucepan from the heat, stir in the remaining butter, vanilla extract, and lemon zest until the butter is completely melted, then leave to cool for 10 minutes. 10 min Ready when: Butter melted and mixture slightly cooled
6. Vigorously whisk the beaten eggs into the warm semolina mixture one ladle at a time so the eggs temper smoothly without curdling. 3 min Ready when: Silky, uniform custard
7. Pour the custard into the prepared baking dish and smooth the surface with a spatula. 2 min Ready when: Evenly levelled in dish
8. Bake in the conventional oven at 180°C (350°F) for 45 to 50 minutes, until the custard is set with a gentle wobble in the centre and the top has developed a deep golden, blistered crust. 50 min · 180°C / 350°F Ready when: Deep golden top with set custard
9. Remove from the oven and allow to cool completely to room temperature for at least 1 hour before dusting with ground cinnamon and slicing. 60 min Ready when: Cooled completely and firm to cut

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Make ahead and storing

Can be baked a day in advance and kept at room temperature.

Fridge 3 days; bring to room temperature before serving.

Substitutions

• cornflour for fine semolina. Cornflour yields a smoother, less textured custard.

Common mistakes

• Adding the eggs directly into boiling semolina cream.. The eggs will scramble instantly and ruin the custard texture.
• Slicing the pie while still warm.. Warm semolina custard collapses and oozes instead of holding neat slices.

Regional variants

• Thessalian style enclosed between two crisp, buttered homemade filo sheets.
• Peloponnesian crustless style brushed with egg yolk and melted butter on top before baking.

About the dish

Galatopita is a venerable pastoral dessert prepared across pastoral mainland Greece, especially Thessaly, Epirus, and the Peloponnese. Historically linked to Cheesefare week before Lent or the spring bounty of sheep and goat milk, it exists in two broad forms: baked between thin pastry sheets or completely crustless. The crustless version relies on fine semolina to set whole milk, fresh eggs, and butter into a tender custard that caramelises deeply on top. It remains a fixture of village Sunday baking.

Found in all of Greece, Thessaly, Peloponnese, Epirus. Cooked for easter, sunday lunch, everyday.

Cousins elsewhere

• Migliaccio (Italian). The Neapolitan carnival cake also bakes a sweet semolina and dairy batter until set and golden.
• Basbousa bil ashta (Levantine). Both traditions pair semolina and thickened dairy, though the Levantine dish relies on syrup soaking.

Nutrition per serving (estimate)

362 kcal · protein 11.3 g · fat 14.3 g (saturated 7.8 g) · carbohydrate 47.3 g (sugars 33.1 g) · fibre 0.8 g · sodium 110 mg

An estimate (summed from ingredient estimates) that varies with the exact ingredients. It is not dietary advice.

Written fresh by Epikouria editors from general culinary tradition. Recipe by the Epikouria editors. Mainland pastoral tradition of crustless baked semolina custard, scented simply with citrus and cinnamon..