Description
A traditional Greek milk custard pie known as Galatopita, made with semolina, milk, and eggs, topped with cinnamon and baked until golden.
Ingredients
2 tbsp unsalted butter (divided)
1 ⅓ cups sugar
2 liters 2% milk
Pinch of salt
1 ½ cups fine semolina
5 eggs
1 teaspoon ground cinnamon
Instructions
1. Preheat oven to 350°F.
2. In a large pot over medium heat, melt 1 tbsp of butter and add sugar, stirring to combine.
3. Slowly add milk and a pinch of salt, then gradually add semolina while stirring.
4. Cook the mixture for 5 minutes, stirring regularly, until it thickens slightly.
5. Beat eggs in a separate bowl until well combined.
6. Slowly add the beaten eggs to the pot, stirring constantly to avoid curdling.
7. Continue to cook for 10 minutes until custard thickens to a pudding consistency.
8. Remove from heat and let it cool slightly.
9. Melt remaining 1 tbsp of butter and brush a 10×15-inch glass baking pan with it.
10. Pour the custard into the pan and smooth the surface evenly.
11. Sprinkle generously with cinnamon.
12. Bake on the middle rack for 50–60 minutes or until the surface is golden brown.
13. Transfer to bottom rack for the last 10 minutes to set the base.
14. Let it cool at room temperature for 1 hour, then refrigerate for 2 hours.
15. Cut into squares and serve chilled or at room temperature.
Notes
You can use lactose-free milk, but the custard may appear slightly gray.
Use fine semolina to avoid a grainy texture.
Do not skip the cooling period before slicing for clean cuts.
Leftovers keep well in the fridge for 3–5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: Greek