- In a large saucepan, warm your milk. Do not let it boil.
- Sprinkle in the semolina 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.
- 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 your galatopita with icing sugar and cinnamon.
Galatopita (Custard Pie)
Recipe by Kathy Tsaples
Galatopita is a creamy semolina custard that is basked with filo pastry on the bottom and as a crust.
Ingredients
- 5 sheets of filo pastry
- 200g fine semolina
- 3 eggs
- Butter, for brushing the pastry
- 2 litres milk
- 2 tsp vanilla extract
- 2 cups sugar
- 1 tsp salt
- Icing sugar and cinnamon for dusting
