GREEK MILK PIE - GALATOPITA (2024)

This traditional Greek milk pie is like a creamy, buttery hug with a citrusy-vanilla twist—guaranteed to win over hearts from young to old. Its simple, yet elegant preparation, proves that sometimes, the best things in life are the simplest.

Why this recipe works

Find out why this milk pie is going to be your new sweet obsession:

• Taste of tradition: Authentic flavors of Greece with every bite of this classic dessert, reminiscent of cozy gatherings and cherished family recipes passed down through generations.
• Luscious cream: Creamy textures combined with aromatic hints of citrus and vanilla create a symphony of flavors.
• Easy preparation: With just a few simple ingredients and straightforward steps, making Greek milk pie is a breeze, making it perfect for novice and experienced bakers alike. You need 15 minutes to prepare it and then it's just waiting time.
• Crowd pleaser: Whether you're hosting a family dinner, potluck, or special celebration, Greek milk pie will impress and satisfy everyone.
• Versatile dessert: Enjoy Greek milk pie as a delightful dessert after dinner, a sweet addition to brunch, or even a decadent snack with a cup of coffee or tea.

The recipe's tradition

Are you interested only in the recipe? Ok! No problem. Jump to Recipe

The rest of you follow me on a trip to a special timeline for Greek tradition.

It is the last week of the carnival season in Greece. I love it mostly because of the glorious food! So, the last week of the carnival is called "Tyrofa*gou" (or Cheese Week), and the last day of this week is called Kyriaki Tyrofa*gou (or Cheese Sunday). The following day is "Clean Monday" which marks the first day of the 40-day Lenten fast.

During Cheese Week, the last festivities of the carnival period are marked by the consumption of dairy products and the abstinence from meat. In other words, 7 days of endless cheese, butter, milk, and egg consumption feast BUT no meat at all. The reason for this custom is to prepare the body for the upcoming 40-day pre-Easter meatless period.

A lovely tradition is to end your dinner with an egg on "Cheese Sunday" and to break the Lenten fast with a red egg* 40 days later. Quite interesting, right?

All Cheese Week long home cooks used to bake all kinds of custard pies, cheese pies, pasta pies, and to make yogurt, artisanal cheeses, and butter. Remember animal products were allowed but not meat. Totally fine by me. Imagine how crazy this week can be for dairy lovers. I mean it's the dairy paradise, for sure.

*(Red egg= The Greek red egg, also known as "kokkina avga" (κόκκινα αυγά) in Greek, is a traditional symbol of Easter in Greek Orthodox tradition. These eggs are typically hard-boiled and dyed red to symbolize the blood of Christ and the resurrection).

The milk pie recipe

Undoubtedly, this traditional Greek milk pie (galatopita gala=milk pita=pie) is the best ambassador not only for Cheese Week but for the whole year: milk, butter, eggs, and semolina produce a creamy custard baked over thin phyllo.

Oh, my!!! I have this vague memory of my grandmother baking a milk pie in a firewood oven but unfortunately, I cannot recall the flavor. You see, I was impressed by the fire and the baking procedure and didn’t care much about the pie. Believe me, it was divine and I got my mother’s testimony and recipe to prove it. This recipe is a keeper even if you don’t bake it in a firewood oven.

Family's cookbook

Key ingredients

Dairy products

Do you want to taste the most authentic version of the Greek milk pie? Good. Then, I strongly recommend dairy products from goats or sheep.

I used goat milk and sheep butter to replicate my grandmother’s recipe because back then they used products from their livestock (mostly sheep and goats). The strong taste of these dairy products will enhance the flavor and make your milk pie an unforgettable experience.

Nevertheless, I know it is difficult for some of you to find goat and sheep products. No worries. Use whatever is easier to purchase or available in your fridge. I assure you it will be delicious and definitely be worth your time.

Phyllo. Yes or no?

Yes and no. There are so many delicious variations of this milk pie in the country. In northern Greece, they prefer to enclose the custard into thin phyllo pastry sheets and in southern Greece, they make the simpler version without phyllo. Either way, milk pies are luscious and so delicious. No way to eat only one piece.

I use store-bought phyllo pastry for my traditional desserts. Even though I can handle phyllo dough for savory pies like the legendary spinach pie (spanakopita), the thought of making phyllo pastry from scratch has never crossed my mind.

There is a good reason for that. It should be so thin that you can read a newspaper through it. Yes. That's how you evaluate good thin phyllo. I mean imagine baklava or galaktoboureko (another traditional custard pie with phyllo and syrup) made with thick phyllo sheets. No way. It would be so disappointing. Thin phyllo needs serious skills and so much practice and patience.

However, you can make a homemade decent phyllo pastry using a pasta machine. It's in my immediate plans to buy one but until then, I usually buy fresh thin phyllo pastry and pay attention to the ingredients: flour, olive oil, vinegar (or lemon). No preservatives or oil of doubtful quality. Only olive oil, please. It isn't that hard to find it in Greece. In fact, there is a huge variety of good quality phyllo pastry. Truth be told, it is so tempting to go to the market and buy one.

How to make Greek milk pie

To be honest, it is so simple that it is hardly a recipe.

In a pot boil milk, sugar, butter, semolina, add eggs, layer the phyllo sheets on the baking sheet, and …. in the oven. See? That easy!!! This recipe is mostly waiting time.

The only tricky part is not to burn the custard because semolina thickens the mixture very quickly. Just follow my instructions and keep an eye on the heat.

A final tip is to add gradually and veeeery slowly the eggs in the custard and stir like crazy otherwise they stiffen.

How to serve this milk pie

Let it cool a little bit in order to cut a nice piece. You may sprinkle iced sugar and some more ground cinnamon but it's totally optional. I usually enjoy my galatopita with a cup of Greek coffee. It is an excellent snack too.

How to store and freeze

To begin with, while Greek milk pie can be refrigerated or frozen, it's best enjoyed fresh within a few days of baking for optimal taste and texture.

1. Refrigeration: Allow the pie to cool completely at room temperature, then cover it tightly with plastic wrap. Store it in the refrigerator for up to 3-4 days.
2. Freezing: I have never frozen milk pie because we usually devour it in a few days. Nevertheless, if you want to freeze it, wrap it tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Alternatively, cut the pie into individual portions before wrapping. Place them in an airtight food container or resealable freezer bag. Properly stored, Greek milk pie can be frozen for up to 2-3 months.
3. Thawing: When ready to enjoy, transfer the frozen pie to the refrigerator and thaw overnight. Alternatively, you can reheat individual portions in the oven (recommended) or the microwave until warmed through.

More dairy recipes

Of course, there are so many other traditional Greek dishes that honor dairy products. Have you met a single Greek that doesn't like feta cheese for example? (exclude people with allergies).

Just to point out a few of the best:

These pasta dishes: cheesy pasta dish and asparagus pasta

These pies: flour pie and cheese hand pies

These appetizers: baked feta, feta cheese dip and tzatziki

This amazing galaktoboureko custard pie

If you make my recipe, you have to let me know! I absolutely love your feedback. This is a huge motivation for me and keeps 30daysofgreekfood’s kitchen alive. Bookmark this recipe and leave your rate and comment below, or take a photo with your Greek milk pie and tag me on Instagramwith #30daysofgreekfood andFacebookwith @30daysofgreekfood.

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