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Galatopita
Milk and semolina custard pie
Galatópita: Epirus crustless milk-and-semolina custard pie with cinnamon
Galatopita is the pie that Epirus shepherds' wives baked when the ewes were in full milk in spring, and you still find it in bakeries in Ioannina and Metsovo, cut into wobbly golden squares. Milk, eggs and semolina are cooked to a thick cream, poured into a buttered tin and baked until the top browns and puffs like a soufflé, then settles into a soft, set custard. Eat it warm or chilled with a dusting of cinnamon. Common mistake: baking at too high a heat, which cracks and weeps the custard — keep it moderate. Chef's tip: a single sheet of filo in the base makes it easier to lift out, but the old village version needs none.
- Total time
- 70 min
- Difficulty
- easy
- Serves
- 8
Ingredients
- 4 ¼ cups whole milk
- 4 ½ oz fine semolina
- 5 ½ oz caster sugar
- 2 ⅛ oz butterplus extra for the tin
- 4 eggs
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 tsp ground cinnamonto dust
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Method
0/6 doneStep 1: Heat the oven to 350°F (300°F fan) and butter a 23 × 30 cm baking dish.
Step 2: Bring 4 ¼ cups whole milk almost to the boil in a saucepan over a medium heat. Rain in 4 ½ oz fine semolina and 5 ½ oz caster sugar, whisking, and cook, whisking constantly, until thick like porridge.
6 minStep 3: Take off the heat and stir in 2 ⅛ oz butter, 1 tsp lemon zest and 1 tsp vanilla extract. Cool for 10 minutes, stirring now and then.
10 minStep 4: Beat 4 eggs and whisk them into the warm cream until smooth.
Step 5: Pour into the dish and bake for 40–45 minutes, until puffed, golden-brown on top and just set, with a slight wobble in the centre.
45 minStep 6: Cool for at least 30 minutes; it firms as it cools. Dust with 1 tsp ground cinnamon and cut into squares. Keep in the fridge for up to 3 days.
30 min
Nutrition per serving
- Calories
- 270 kcal
- Protein
- 8 g
- Carbs
- 36 g
- Fat
- 11 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does galatopita take?
- About 70 minutes in total: 15 minutes to prepare and 55 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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