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–+ servings
A slice of Greek Galatopita sits on an individual fluted ceramic plate on a gray surface with a spoonful of pudding beside.
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Greek Galatopita

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.
Course Dessert, Puddings
Cuisine Greek
Keyword pie, pudding
Prep Time 25 minutes
Cook Time 45 minutes
Cooling time 1 hour
Total Time 2 hours 10 minutes
Servings 18
Calories 265kcal
Author Sylvie Taylor

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.
Adapted from Borough Market

Nutrition

Calories: 265kcal