A simple yet elegant milk pie that is light and refreshing! Perfect for occasions, gatherings, and a light summer dessert. Once your Galatopita is set, the best part is that you can serve on a platter to be picked up or dished onto plates. Top with a dollop of Greek yogurt, whipped cream, or fresh berries for the ultimate treat!

It’s no secret that Greeks love their pies, or ‘pita,’ a common utilization of sourced ingredients that dates back to ancient times. Taking on both sweet and savory forms, these pies showcase Greek innovation and culinary creativity, turning humble, everyday ingredients into nutritious dishes. Don’t be fooled by their simplicity; Greek pies do not skimp on flavor!

Ancient Greeks enjoyed numerous variations of pies, a part of daily customs. Breakfast may have included pies with honey, cheese, and/or oats. Evening meals may have included more savory elements such as meat fillings/leftovers and what was available in the small villages and geographic regions.

What is Galatopita?

Galatopita, pronounced ‘gal-ah-toe-peta,’ “gala” (milk) and “pita” (pie), is exactly that, a milk-based pie that is made either crustless or with a flaky phyllo crust. This pie is traditionally prepared for special occasions, namely Easter, using semolina flour, eggs, milk, and a dash of sugar after Lent. Although it’s not as prevalent as other Easter foods like Tsoureki, nonetheless, Galatopita still holds great significance in Greek culture.

Texture

Galatopita is a light yet rich and creamy dessert with an ever-so-subtle sweetness. The use of semolina provides a unique texture that I would relate to that of an Italian cheesecake made with ricotta.

Brief History and Significance

Greek cuisine has been enriched over centuries by influences from the Byzantine Empire, from 330 to 1453, and the Ottoman Empire from 1453 to 1821. The evolution in adapting and refining Greek cuisine has shaped the flavors and dishes we enjoy today. With the introduction of new spices, ingredients, and cooking techniques and preparations, desserts like Galatopita have become beloved dishes.

Regional Variation

It’s not uncommon for Galatopita recipes to vary across Greece. This is a reflection of regional preferences and available ingredients with recipes passed down from generation to generation. In the Northern parts of Greece, the custard filling is encased with phyllo dough and baked yielding a crispy exterior. While in the south, Galatopita is made without. These variations highlight the adaptability and resourcefulness prevalent in the Greek kitchen.

Origins

Galatopita’s roots can be traced back to ancient Greece, showcasing the importance of locally sourced ingredients in traditional Greek recipes. A common commodity for villagers was the trade of food and goods resulting in milk-based desserts becoming popular for their simplicity, elegant, and robust flavors. Goat or sheep milk, honey, eggs, and flours like semolina were staples, enabling recipes like Galatopita to stand the test of time.

How to Make: Ingredients and Steps

Ingredients -

Sheep or Goat Milk: These kinds of milk are traditionally used, however, whole milk will suffice. If you have access to a local farm shop or farmer’s market vendors, I highly recommend giving it a try!

Granulated White Sugar: This dessert is not as sweet as you may find other Greek pastries and desserts. I do not recommend a sugar substitute but do sweeten to taste.

Semolina Flour: Semolina flour can be hard to come by at times, I recommend looking at Bob’s Red Mill. Farina can be used as a substitute.

Whole Eggs: Add body and richness to the custard.

Butter: Provides a silky smooth and creamy texture and consistency.

Lemon Zest: Orange zest can also be used as a substitute or you can use a blend of both lemon and orange.

Vanilla: No substitute.

Salt:

Steps - Making the Custard Filling

1. Preheat oven to 350 degrees Fahrenheit and prep a pie pan with butter or nonstick spray.

2. Bring milk and sugar to a boil in a medium-sized pot on medium. Stir often to prevent the milk from burning and overflowing. Meanwhile, whisk together your eggs, semolina, lemon zest, and vanilla in a separate bowl.

3. Remove the pot from the burner and slowly add the boiled milk and sugar mixture with a ladle into the egg mixture while continuously whisking. Add 1/2 to 3/4 of the milk and sugar mixture to the egg and then pour back into the pot. Place the pot back onto a burner set on low and whisk continuously until the mixture thickens. When thickened to the desired consistency, it should be able to coat the back of a wooden utensil.

Tempering the eggs: This cannot be stressed enough! The egg mixture needs to be slowly heated to ensure a creamy and velvety custard mixture; no curdled (lumpy eggs)!

4. Remove the pot from the burner and add the butter. Whisk until melted and combined. Pour custard into your prepared pie pan and place on the middle rack of your oven. Bake for 45 minutes or until the custard has set.

5. Remove from oven and allow to cool for at least two hours to completely set. At this point, you can serve or place in the refrigerator to chill be serving. I recommend dusting with some ground cinnamon! Enjoy!