Greek Custard Pie with Phyllo Pastry

Recipe

Greek Custard Pie with Phyllo Pastry

Creamy Delight: Greek Galatopita with a Crispy Twist

4.3 out of 5

Indulge in the rich flavors of Greek cuisine with this delectable Galatopita recipe. This traditional Greek custard pie is made with a crispy phyllo pastry crust and a creamy, velvety filling. It's a dessert that will transport you to the sunny shores of Greece.

Jan Dec
Pie› Sweet Pie› Galatopita
European cuisine› Mediterranean cuisine› Balkan cuisine› Greek cuisine

Preparation time

30 minutes

Cooking time

45-50 minutes

Total time

1 hour 15 minutes

Yields

8 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Nut-free, Soy-free, Shellfish-free, Peanut-free

Allergens

Milk, Wheat (in phyllo pastry), Eggs

Not suitable for

Vegan, Gluten-free, Dairy-free, Egg-free, Paleo

Ingredients

Nutrition

  • Calories (kcal / KJ): 380 kcal / 1590 KJ
  • Fat: 18g (11g saturated)
  • Carbohydrates: 48g (28g sugars)
  • Protein: 8g
  • Fiber: 1g
  • Salt: 0.2g

Preparation

  1. 1.
    Preheat the oven to 180°C (350°F).
  2. 2.
    Brush a 9x13-inch baking dish with melted butter.
  3. 3.
    Layer 5 sheets of phyllo pastry in the baking dish, brushing each sheet with melted butter.
  4. 4.
    In a saucepan, heat the milk and heavy cream over medium heat until hot but not boiling.
  5. 5.
    In a mixing bowl, whisk together the sugar, semolina flour, eggs, vanilla extract, and lemon zest until well combined.
  6. 6.
    Slowly pour the hot milk mixture into the egg mixture, whisking constantly.
  7. 7.
    Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens to a custard consistency.
  8. 8.
    Pour the custard over the phyllo pastry in the baking dish.
  9. 9.
    Layer the remaining 5 sheets of phyllo pastry on top, brushing each sheet with melted butter.
  10. 10.
    Trim any excess phyllo pastry hanging over the edges of the dish.
  11. 11.
    Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is set.
  12. 12.
    Remove from the oven and let it cool completely.
  13. 13.
    Dust with powdered sugar before serving.

Treat your ingredients with care...

  • Phyllo pastry — To prevent it from drying out, cover the unused sheets with a damp kitchen towel while working with individual sheets.
  • Semolina flour — Make sure to whisk it into the custard mixture gradually to avoid lumps.

Tips & Tricks

  • For a twist, sprinkle ground cinnamon on top of the custard before adding the final layer of phyllo pastry.
  • Allow the Galatopita to cool completely before serving to ensure the custard sets properly.
  • Leftovers can be stored in the refrigerator for up to 3 days. Reheat individual slices in the oven for a few minutes to regain the crispiness of the phyllo pastry.

Serving advice

Serve the Galatopita at room temperature or slightly chilled. Dust each slice with powdered sugar for an elegant presentation.

Presentation advice

Cut the Galatopita into squares or rectangles and place them on a serving platter. Garnish with a sprinkle of powdered sugar and a few lemon zest curls for a visually appealing touch.

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