We Already Have 1015 Recipes.

Galatopita with phyllo

Galatopita

Yesterday it was our Wedding Anniversary (28 years!!!) and we had a little family celebration, so I prepared this for dessert.

Galatopita, which means milk pie, is a very simple, rustic, Arcadian, traditional pudding cake which dates back to antiquity and was made with simple ingredients such as milk, eggs, flour, honey and cinnamon. The milk was from sheep or goats milk and from that milk they also made butter.

Spices were imported from their trips to other countries.  Vanilla flavour is optional and it was added to this dessert much later on.

Its simplicity  is what makes it so good.  

 Old measurements are with a drinking glass but don’t worry about measuring it with a glass.  Use a normal glass you drink water in and use the same glass to measure all the other ingredients.   If you don’t want to use a glass, you can use a measuring cup as it’s  capacity is almost the same.

My husband, who comes from Isioma, Karyon, Megalopolis, in Arcadia (Peloponnese) left his village when he was ten years old.  However, he has many memories from his childhood and he tells me that this was the traditional dessert his mother would make on Easter day.    During the fasting period of Lent there was abundance of milk and eggs, so apart from making cheese, trahanas or hilopites, they still had a lot to make desserts.

When I decided to make Galatopita, I had some leftover phyllo which I used as a base of this dessert, the same way I make Galaktoboureko but without a top layer.  I did not add too much sugar in the recipe as I added syrup on top.

Galatopita

Galatopita with phyllo

Preparation time: 30 minutes

Baking time: 40 – 45  minutes

Yields: about 20 pieces

Ingredients:

  • 8 phyllo sheets
  • 100 grams butter (to brush the phyllo)

Pudding:

  • 6 glasses whole milk
  • ½ glass sugar
  • 1 tbsp grated lemon zest
  • 1 3/4 glasses fine semolina
  • 5 extra large eggs
  • 1 tsp vanilla extract

For the syrup:

  • 1 glass sugar
  • 1 ½ glasses water
  • 5 cloves
  • 1 cinnamon stick
  • 1 lemon peel

Directions:

Preheat oven to 180 C.

Butter a 25 X 30 cm baking pan.

Brush each phyllo with melted butter (or used clarified butter) and layer them on the baking tin, each time changing direction, so that all sides of the baking tin are covered.

In a large pot, add milk, with 1/2 glass of sugar, semolina, lemon zest and vanilla essence and keep whisking on the heat, until the cream thickens.

Remove from the heat and set aside for a while, for the temperature to drop the (about 5 minutes).

Size of a measuring glass

Quickly whisk in three of the eggs and keep whisking to incorporate them without curdling them.

Pour into the prepared pan.  Fold each phyllo, which is outside the tin on top of the cream, brushing with some butter.

Whisk the remaining two eggs with 2 heaped spoonfuls of sugar and pour over the cream.   Make sure that the eggs cover the entire surface, using a brush .

Bake for approximately 40-45 minutes, or until the top  becomes golden-brown.

As soon as you put the pie in the oven prepare the syrup.

Add sugar, water, lemon peel, cloves and cinnamon stick and bring to a boil.Simmer for 5 minutes and remove from heat.When the pie is ready discard lemon peel, cinnamon and cloves and pour the syrup with a spoon, making sure that it will wet the entire surface.  Add it gradually, allowing it to be absorbed and then add more.

Serve warm or cold, with some icing sugar and cinnamon sprinkled on top.

I am submitting this recipe to the Sweet Pies Event I am hosting but as I also love baking, I am submitting this to my friend Ben, of What’s Cooking, for his event I love Baking.

You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.

 

Other related Recipes:

Galaktoboureko

Greek Baklavas

Kopiaste

Kopiaste and Kali Orexi,

No ratings yet.

Please rate this

43 Responses

  1. Sounds just divine..And happy wedding Anniversary Ivy!!

  2. Ivy

    Thank you Divya for your wishes.

  3. Wow 28 years.
    Happy Anniversary and many more of years of happy marriage.
    I have been comming across lot of new recipes after comming to your blog.

  4. Ivy

    Thank you very much Happy Cook. I hope you like the new recipes you see.

  5. Congratulations darling!!!!! Hey I love celebrations and 28 is a fantastic number. Hope that there be many more to come 😀 😀 😀

    I just baked my first sweet pie and it will be for you♥. I’ll tell you how it turned out soon 😀

  6. Ivy

    Thank you Nuria both for your wishes and for baking a pie for the event. I can’t wait to see see what you’ve made 🙂

  7. Happy anniversary to you and yours, dear Ivy. May you have many, many more.

    The pie looks lovely.

  8. 28 years! Wow Ivy… Congratulations! Wish you both many more happy years ahead.

  9. Ivy

    Thank you very much Sunita, I remember yours’ was a few days ago as well. I wish you the same as well.

    Anudivya, thanks very much. The years pass so quickly, I can’t believe that 28 years have passed. I think it is only yesterday that we got married but my son will be 26 next month, so I can’t hide it.

  10. Twenty eight years…congratulations to the both of you sis:D Time flies by so quickly and things are still going strong!! This dessert is perfect for the celebration as well as foryour event. I have tried this pie on several occasions including when I was in Athens:D

  11. Ivy

    Thanks sis for your wishes. Time does fly quickly, doesn’t it?

  12. Congratulations on your 28 year anniversary Ivy. Galatopita is so delicious and I agree with you that its “plainess” is wat makes it unique.

  13. Ivy

    Thank you Peter for your wishes and like most Greek dishes this is also a very simple recipe.

  14. Happy Anniversary Ivy! I hope you had a wonderful day yesterday. Your galatopita looks delicious–I’ve never made galatopita but I think I will try very soon.

  15. Ivy

    Thanks Maria. Had a lovely time with the family during lunch but I was also working in the afternoon till late in the evening but that was my fault as I had arranged this a very long time ago and did not remember that it was our anniversary.

  16. Ivy, “na zhsetai”, “hgeia” and Happy Anniversary.

    The galotopita looks fabulous…best one I’ve seen yet!

  17. Congrats on your anniversary! This dessert looks so tasty.

  18. Oh, yummy! That Galatopita looks really good! I really have to make this pie soon as I’ve been meaning to test that recipe since long..
    Cheers,

    Rosa

  19. 28 years! I couldn’t be happier for you both! I hope you day was beautiful.

  20. Celeste

    Happy anniversary, wishing both of you happiness and many many years to come. This dessert seems delicious.

  21. Happy anniversary to you and your husband, Ivy! I have only had galakotoboureko but this looks really delicious. I love your glass measurements – that is exactly how my yiayias make everything 😉

  22. Happy Anniversary! We just celebrated 7 years in June so you are our “senpai” (Japanese for someone higher up the ladder than you).

    That recipe is making me SO hungry!

  23. Happy anniversary Ivy. Wow. 28 years! Congratulations.

  24. Tina

    Hi Ivy, happy anniversary. I wish you many more happy and prosperous years.

    Take care. Tina

  25. Yum Ivy! It looks like a huge custard slice to me – and I love those.

  26. PS Happy Anniversary!!

  27. Mmm, I’m quite fond of desserts.

    CONGRATS! 28 years is impressive. Your husband should be grateful to have such a nice wife that cooks him lots of yummy food.

  28. PG

    Wow! 28 years! Hearty Congratulations! And my Best Wishes!

    The dish looks delicious!
    I’m falling more and more in love with the food of your region. Yummy!
    I’m so happy to have found you. 🙂
    BTW, I’ll be sening you the details for the reipe I ‘m submitting for World Food Day soon. Thank you!

  29. Ivy

    Thank you all for your lovely wishes.

  30. Congrats and happy anniversary! This looks like a delicious treat to celebrate

  31. Dear Ivy, Congratulations and my very best on your Anniversary! What a lovely treat to celebrate a great day 😀

    Rosie x

  32. Dear Ivy

    Congratulations on your wedding anniversary!! I hope you had a wonderful day filled with lots of love and happiness.

    This milk pie looks so yummy!!!

    Maria
    x

  33. heart n soul

    Na zisete! I love galatopita and this one looks fab, I wish I had a..few pieces:)

  34. Ivy

    Hey guys, thanks a lot for your wishes.

  35. Happy Anniversary Ivy! What a delightful pie to serve to celebrate.

  36. Ivy, what an incredibly delicious pie. I love this. Congratulations on your anniversary. My hubby and I are celebrating our 20th year together this month as well. Thank you for stopping by my site. I always love hearing from you. May you have many more years of love, health and happiness.

  37. Dee

    Happy anniversary Ivy! Here’s to many more 🙂
    I love custardy pies so this is right up my alley. Thank you so much for the recipe. I want to participate but suddenly my pineapple pie seems like the poor cousin. Sigh. Let me see what else I can come up with instead.

  38. Happy anniversary to you and your husband! I’ve never seen something similar to galatopita and I love how semolina it’s used to make the filling (very clever indeed)

  39. Happy belated Anniversary my friend. I will enter my sweet apple pie this weekend after my contest.

  40. As you can see I am very late here,Ivy but please accept my hearfelt wishes to you both on your anniversary.
    And your pie looks nlike the perfect dessert to end the day.

  41. Ivy

    Thank you everybody for your wishes and thank you Aparna as well. It’s not easy to follow up all these blogs and posts. Sometimes I miss a lot of posts as well due to lack of time, so I think we all understand.

  42. […] Galatopita […]

  43. A different version of Galatopita from my own, but I am sure it was tasty! Looks great.

  44. Woops! I forgot to wish you a (belated) Happy Anniversary!!!

Leave a comment