Foodbook #839 Greek milk pie – Galatopita


Good morning my friends, delicious and very light dessert for today that you should try it
Let’s do it together


1.5 liters of milk
200 g sugar
4 eggs at room temperature
120 g fine semolina
30 gr niseste or corn flour
1 kg of vanilla extract
Or orange zest
50 g cold butter in cubes

For coating:
1 egg at room temperature
2 KS sugar
2 KS water

For garnish (optional):
powdered sugar



In a large saucepan pour the milk with the sugar, over medium heat and stir until the sugar is warm and melted. I take it off the fire and let it cool a bit.
In a bowl, beat the eggs until fluffy.
Add the semolina, the starch, the vanilla extract, the orange zest and stir.
I take with a tablespoon first a spoonful of the milk mixture and I throw it in the bowl, stirring well (so that the eggs are not cooked). I continue like the other two spoons (one by one).
I now transfer the mixture backwards from the bowl to the pot, first with a spoon and then all together, incorporating it with the milk in the pot.
Put the pot on medium heat and stir constantly until the mixture starts to coagulate. When it "sits" on the back of the wooden spoon, the cream is ready, I take it off the heat and add the cold butter in cubes, stirring to melt it.
I pour the mixture in a 33 x 25 cm pan, which I have buttered and sprinkled with semolina.
In a small bowl, beat an egg with a little sugar and water.
Add the mixture on top of the cream in the pan.
Bake in a preheated oven at 180 * C, on the heating elements for 50-60 minutes.
After 30 minutes I watch and if necessary I cover with foil so that the color of the milk pie does not darken too much on top.
I take it out of the oven and let it cool completely before cutting it into pieces.
Serve with sifted icing and cinnamon.

Stay safe and healthy my friends and take care of your people

My best wishes from Greece

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