Greek Milk Pie (Galatopita)

Makes 6 servings

This pie is a classic Greek dessert that’s very easy to make. It has a delicate, crispy and buttery phyllo dough crust paired with a divinely creamy, sweet filling that will make you fall in love. Note that people who cannot tolerate cow’s milk usually experience no digestive issues with goat’s milk!



For the filling:

4 cups whole goat’s milk
½ cup unsalted goat butter
½ cup granulated sugar
½ cup honey
1 tablespoon vanilla extract
Zest of 1 lemon
1 teaspoon ground cinnamon
¼ teaspoon sea salt
½ cup finely ground semolina
5 eggs, lightly beaten

For the phyllo dough:

2 tablespoons ground cinnamon
2 tablespoons granulated sugar
1 teaspoon nutmeg
5 sheets phyllo pastry, thawed
¼ cup unsalted goat butter, melted

For the topping: 

1 egg, slightly beaten
2 tablespoons water
2 tablespoons granulated sugar



To make the filling:

1. Preheat oven to 350°F and coat a 12-inch tart pan with non-stick spray. Unroll the phyllo dough onto a dry, level surface such as a pastry board.
2. Combine the goat’s milk and butter in a saucepan set over medium-high heat for 4–5 minutes, until bubbles form around the edge of the pan.
3. Add the sugar, honey, vanilla extract, lemon zest, cinnamon, and salt, stirring to combine.
4. Decrease heat to medium-low and slowly add the semolina while stirring constantly. Continue cooking for 10–15 minutes, stirring constantly. Once the custard thickens, remove from heat and cool for 5 minutes.
5. Add a few tablespoons of the hot custard to the beaten eggs, preventing them from curdling, then add the eggs to the custard, constantly whisking.

To make the phyllo dough:

1. While the custard cools, whisk together the cinnamon, sugar, and nutmeg in a small bowl.
2. Place a sheet of the phyllo into the prepared tart pan, brush the entire sheet with melted butter, and sprinkle with some of the sugar mixture. Top with another sheet of phyllo and repeat until you run out of phyllo.
3. Pour the custard into the tart pan and smooth into an even layer. Trim any excess phyllo hanging over the edge with a knife or kitchen shears.
4. Fold or pinch dough to create a decorative edge. Set aside.

To make the topping:

1. Whisk together the egg, water, and sugar in a small bowl, until well blended, then pour it over the custard.
2. Bake for 45 minutes, until the phyllo is golden.
3. Cool on a rack for 30 minutes. Serve and enjoy! Refrigerate leftovers in an airtight container for up to 3 days.



Calories 574 (26%)
Total Fat 27.92 g (29%)
Saturated Fat 14.738 g
Polyunsaturated Fat 2.04 g
Monounsaturated Fat 8.602 g
Trans Fat 0.282 g
Cholesterol 304 mg
Sodium 332 mg (22%)
Total Carbohydrate: 67.11 g (27%)
Dietary Fiber: 2.6 g (10%)
Total Sugars: 45.62 g
Protein: 15.92 g (29%)
Vitamin A 1052 mcg (45%)
Vitamin C 3.4 mcg (5%)
Vitamin D 136 mcg (23%)
Potassium 396 mg (8%)
Calcium 266 mg (27%)
Iron 2.61 mg (15%)


This AMAZING Recipe can be found in my new Desserts on the Mediterranean cookbook here

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