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.

Table of Contents

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
Ingredients
- 1.2 liters / 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 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 24x36 cm or 9x14 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.
Nutrition
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