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Member's Recipe:
Galatopita – Milk Pie
Galatopita – Milk Pie
Member's Recipe
Clock dfcc0e208d138d9bd767c6f1f85dfe28624afa0652c24ad00a1a457ca3ec6e0d
2 hours
Preparation Time
Shares 5606bf075942176c08f602bcfddfb1eae4f9ffc25749ab7454da85f803864740
Difficulty ff7c9d703c99daf2ec2af59a591ebe31b6bd74796afe6167236e1316b56ed4a6

Ingredients for a 42x32 cm baking pan

For the crust

  • Brush the baking pan with olive oil and spread out the first sheet of phyllo dough.
  • Drizzle lightly with olive oil, cover with another sheet of phyllo and drizzle again.
  • Cover with the third sheet of phyllo and spread half of the sugar, walnuts, cinnamon and cloves over it.
  • Cover with the fourth sheet of phyllo and drizzle with olive oil.
  • Cover with the fifth sheet of phyllo dough and add the remaining amount of sugar, walnuts, cinnamon and cloves.
  • Cover with the sixth sheet of phyllo dough.

For the filling

  • Preheat oven to 200* C (390* F) Fan.
  • Place the milk, flour, sugar and vanilla in a pot. Whisk to combine.
  • Place pot over medium to low heat and whisk continuously until the crème thickens.
  • Remove from heat and reserve 1/3 of the crème in a bowl. Add the butter and stir until it melts and is incorporated. As soon as it cools, add the eggs and whisk.
  • Add the crème from the pot to the baking pan and spread evenly over the phyllo crust.
  • Add the crème from the bowl over it and spread it evenly. This cream will create a lovely golden crust and will help to cut the pieces of the pie nicely.
  • Place the pie on a low rack in the oven and bake for about 1 hour.
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