It’s true that Greek desserts are modest in terms of ingredients or technique. Give a Greek some eggs, flour, milk, sugar and let them surprise you with what they can make out of 4 ingredients! Galatopita is one of those humble, yet succulent desserts everybody loves. As its name suggests, galatopita is essentially a custard pie. While in the U.S, “pies” tend to have a firm, biscuit crust, this pie is more of a simple way to name a dessert made of phyllo and custard.
Those of you who follow me on social media may have noticed that post about my recent trip to Northern Greece and a galatopita in particular. But, the frenzy that occurred after this post – oh my goodness! Dozens of people asking for the recipe, which, to be honest, I was never the biggest fan, but after trying this one, I absolutely loved it.
Galatopita or galopita is made in various ways throughout Greece. In northern Greece, they make a semolina custard on rustic phyllo sheets or puff pastry sheet, so that the custard won’t stick on the pan when baked in the oven. OF COURSE, they make the phyllo from scratch, but I won’t bother you with too many ingredients and process unless you want to. In this case, let me know in the comments below. In other places, they make a simple custard with milk, flour, and eggs with no phyllo. It resembles a French flan, it’s creamy and more delicate. As for every Greek dish, it has myriads of variations. If you have a different tried and tested recipe for galatopita, let me know in the comments below!
This traditional recipe for galatopita is simple, elegant and loved by all home cooks in Veroia, as they told me. For my family, galatopita is a beloved dessert, especially after the Easter lamb craziness. It’s best enjoyed after a rich, greasy dinner with plenty of meat, e.g. Christmas, Easter, or even Thanksgiving. Without any further delay, I am giving you my recipe for galatopita!
Join my mailing list to be the first to get exclusive new recipes, kitchen tips & tricks and cooking classes!