While Greek cuisine and diet is characterized by mainly vegetarian dishes as well as vegan desserts made with olive oil, in times of celebration they really go all out. Case in point: galatopita or galopita which basically translates to milk pie. It is a baked custard cake or pie, but our version has no crust.
When Greeks were not fasting from animal products, there were periods in between where they enjoyed more “luxurious” foods such as eggs and butter and the desserts reflected this.
This cake is a family favorite, my mother will make it for Easter and for the 15th of August. I will say that this cake/pie is rather simple and light. There is no crust which makes things a lot easier (also reduces calories). It is not really rich in calories, just a few eggs, a bit of sugar and I used low-fat milk. The result is a dessert with few carbs and fat and rich in protein.
Greek Custard Pie – Galatopita
- 4 cups (950 mls) of milk I used 2%
- 10 tablespoons semolina
- 1 cup (200 g) sugar
- 4 eggs
- 2 teaspoons vanilla
- Lemon zest from 1 lemon
- 1 tablespoon butter
- cinnamon and powdered sugar for serving
- Preheat oven at 350 degrees Fahrenheit (180 degrees Celsius)
- Prepare a round 9 inch pie dish or pan by greasing it and sprinkling some semolina flour.
- In a bowl mix the semolina flour, sugar, 1 cup cold milk, 3 eggs, vanilla and zest until smooth.
- Heat the rest of the milk and add to flour mixture and mix. Transfer to a heavy pot.
- Place pot under low heat and mix with a wooden spoon until the mixture thickens (about 10 minutes). Be careful not to let the custard burn.
- Once the mixture starts to bubble, continue heating and mixing for 2-3 minutes.
- Remove from heat and add 1 tablespoon butter. Mix until butter melts.
- Let the custard cool for about 5 minutes.
- Pour mixture in the pan or pie dish.
- In a small bowl beat the other egg and brush on top of pie.
- Bake for about 45 minutes until surface starts to brown.
- Remove from oven and let the pie cool completely.
- Serve with a sprinkle of cinnamon and powdered sugar.
PIN IT AND SAVE FOR LATER!
Photo by Elena Paravantes© All Rights Reserved
Hi, can I substitute honey for the sugar? If so, how much honey? Thanks.
Hi, Can this be made the day before and kept in the fridge overnight?
Hi Zan. Yes you can.
I used the coarse semolina we already had in the pantry – the pie tuned out just great and smells amazing straight from the oven! Thank you for a lovely recipe.
Happy you enjoyed it Keith!
Hello Elena, Do you use fine or coarse semolina? My mom used to use flour in her Galopita but she didn’t write the recipe and cannot cook any longer. She’s 98 years old. I can’t find a flour recipe and came across your recipe and would like to make it for her.
Hi Helen , I use fine semolina. I’ll clarify it in the recipe too.
Made this today for Easter dessert! My daughters have allergies so I made it with planet oat extra creamy oat milk, gluten free cream of rice cereal and plant based butter. It was delicious!! Thank you so much! Everyone loves it and my girls didn’t feel left out of the celebration bc of their allergies.
Wonderful! I’m glad you were able to make substitutions so that your daughters could enjoy it!
Made this as written and loved it. Perfectly delicious and not too sweet!
I guess 10 tablespoons is around half a cup?
It is 1 1/2 cup plus 2 tbsp
Please clarify, is it 10 tablespoons semolina or 1 1/2 cups plus 2 tablespoons for this recipe? I plan on making this tomorrow for Easter. Thank you
Hi Beth it’s the same thing. 10 tbsp corresponds to a 1/2 cup + 2 tbsp. A half cup (1/2) has 8 tbsp so you need +2 tbsp.
Best Galopita recipe ever…. my go to recipe from now on and easy to follow instructions. Highly recommended
Hi have just made this for my husband,,he loves it. You wouldn’t also have the recipe for Greek milk pie would you,, only ever found it on Scopolos many tears ago. Thanks
Thanks! You mean the one with phyllo? Not yet.
Fantastic, delicious and easy.
And very Greek.
Made with our own goat’s milk and eggs.
Try this one it was one my friend told me about ages ago. I prefer the crustless one myself.
DEAR ELENA PARAVANTES…
I HAVE DIABETES STAGE 2 (FROM 367mg to 160mg., my sugar count) …AND ALLERGIC TO EGGS….
I USED TO LOVE ΓΑΛΑΤΠΟΙΤΕΣ, AND OTHER GREEK DESSERTS…
BUT WHAT CAN I DO NOW???
WHAT GREEK DESSERT CAN I COOK, THAT CANNOT HAVE THE FOLLOWING INGREDIENTS :”” NO EGGS.. NO MELI (SYRUP).. VERY LITTLE OF STEVIA SUGAR ONLY… NO WALNUTS, OF ANY KIND.. NO SPINACH.. NO STRAWBERRIES.. “..
ΚΑΛΉ ΣΑΡΑΚΟΣΤΉ, ΝΑ ΕΧΕΤΕ, ΣΑΝΤΡΑ
Hello Sandra, I would suggest meeting with a nutritionist who can work around your food preferences as well your diabetes and develop a menu plan for you.
I just made it and it is delicious
I had tried another galatopita with syrup and it was too sweet
This was Absolutely the Best and am keeping the recepie
I used Organic Valley Lactose Free and it didn’t bother me at all!
Hi is this sliceable and eaten cold ?
Yes, you let it cool completely and slice it.
Hello! Besides semolina and rice flour, are there any other substitutes? Thanks!
Hi Anna, Maybe you can try tapioca flour to get a similar effect.
I loved the galatopita when I was a child, but now am lactose and gluten intolerant. I could substitute almond milk (or a combination of almond &a coconut milk) for the 2% milk, but what could I use as a substitute for,the semolina?
I just can’t wait to try this.
Yes, you can use rice flour, in fact in some traditional Greek cookbooks they suggest rice flour.