Recipe: Galatopita (Custard Pie) from the Sweet Greek Cookbook

Homer St

This recipe is kindly shared by Kathy Tsaples, author of Sweet Greek - a simply beautiful cookbook filled with sumptuous Greek recipes.

For more delicious Greek recipes, you can purchase Sweet Greek cookbook right here

Galatopita is a creamy semolina custard that is baked with filo pastry on the bottom and as a crust. There are many variations of this recipe, depending on which region of Greece you are from, but below is my mum’s recipe. I grew up on this delicious pie, as did my boys. Often, Mum would bake during the day so that my boys could have a huge piece after school. It is very similar to Galaktoboureko except it doesn’t have the syrup and usually has thinner layers.


Approx. 5 sheets of filo pastry
200 g fine semolina
3 eggs
Butter (for brushing the pastry)
2 L milk
2 tsp vanilla extract
2 cups of sugar
1 tsp salt
Icing sugar (for dusting)
Cinnamon (for dusting)


In a large saucepan, warm your milk. Do not let it boil. Sprinkle in the semolina and salt, and whisk continuously to ensure that no lumps form.

Continue stirring for about 30 minutes to form a delicious, thick custard.

Once the custard has cooked, take the saucepan off the heat.

Add your sugar, vanilla extract and the lightly beaten eggs.
Do not stop stirring at this point — you need to ensure that the eggs don’t cook and the custard doesn’t curdle. Allow your custard to rest and turn your oven to 180˚C.

Prepare the filo pastry in your baking dish by layering and brushing butter on each layer.

Pour the custard in and bake for approximately 40–45 minutes.

Once out of the oven, cool and dust with icing sugar and cinnamon.

For more delicious Greek recipes, you can purchase Sweet Greek cookbook right here

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