Greek Galatopita

Greek Galatopita is traditional Greek dessert, also known as Milk Pie that is made of a semolina pudding baked with a sprinkling of ground cinnamon and requires no crust for a custard pie that can serve a bunch of people.

Ingredients and substitutions for Greek Galatopita

• Semolina: Fine semolina was used here with most versions of this recipe appearing to use the same ingredient to create that smooth texture.
• Sugar: The best sugar here is superfine or caster which helps dissolve into the milk pie.
• Eggs: Room temperature eggs add structure and bind everything together, so are essential here.
• Milk: Full fat milk helps add moisture, but can be substituted with skim or non dairy milk, though this is less traditional.
• Ground cinnamon: Good ground cinnamon is essential here so if your ground spices are over 3 years old, you might want to buy some new stuff for your pantry.

See recipe card for quantities.

How to make Greek Galatopita:

Step 1: Milky mixture: Whisk the milk, vanilla paste, sugar and semolina in a medium saucepan on medium heat until thick.

Step 2: Egg time: Cool before adding in each egg and whisking to combine.

Step 3: Pour and top: Pour the mixture into a prepared pan and top with cinnamon and sugar.

Step 4: Bake: Until only slightly jiggly then cool completely.

Step 5: Slice up: Slice, serve and enjoy!

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Greek Galatopita

Sylvie Taylor

Greek Galatopita also known as Milk Pie is made of a semolina pudding baked with a sprinkling of ground cinnamon for an easy crustless dessert that happily feeds a bunch of people with little effort.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Cooling time 1 hour hr

Total Time 2 hours hrs 10 minutes mins

Course Dessert, Puddings

Cuisine Greek

Servings 18

Calories 265 kcal

Ingredients

  

1x2x3x

• 1200 grams / 5 cups whole milk
• 5 grams / 1 teaspoon vanilla paste
• 200 grams / 1 cup superfine/caster sugar
• 150 grams / ¾ cup fine semolina
• 270 grams / 6 medium eggs room temperature
• 14-28 grams / 1-2 tablespoons olive oil
• 5-8 grams / 2-3 teaspoons ground cinnamon
• 25 grams / 2 tablespoons superfine/caster sugar additional

Instructions

 

• Preheat your oven to 180C/350F.
• Pour the milk into a medium saucepan alongside the vanilla paste on medium heat and stir.
• Add in the sugar and semolina, whisking to combine as the milk heats and the mixture thickens.
• Whisk until the mixture resembles the thickness of Greek yogurt and is smooth, not grainy, approximately 15 minutes.
• Remove from the heat and allow to cool for 5 minutes.
• Add 1 egg and whisk to combine, repeating with each egg until smooth.
• Brush the baking tin (one used here is 21 x 30 cm or 8 x 12 inch rectangle baking tin) with olive oil and sprinkle enough semolina over the tin to coat.
• Pour in the semolina pudding and spread out evenly.
• Sprinkle with the additional sugar and ground cinnamon.
• Bake until only slightly wobbly to the touch and golden, approximately 45 minutes.
• Cool completely before slicing.
• Serve up with a little extra ground cinnamon sprinkled on top.
• Enjoy!

Notes

• Semolina: Fine semolina was used here with most versions of this recipe appearing to use the same ingredient to create that smooth texture.
• Ground cinnamon: Good ground cinnamon is essential here so if your ground spices are over 3 years old, you might want to buy some new stuff for your pantry.
• Baking dish: A 21 x 30 cm or 8 x 12 inch rectangle baking tin was used here to create a pie similar to traditional versions. A square or round tin could also be used here, though one around 20-25cm / 8-10 inches would be best in comparison sizing.

Adapted from Borough Market

Nutrition

Calories: 265kcal

Keyword pie, pudding

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