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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.

  • 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
  1. In a large saucepan, warm your milk. Do not let it boil.
  2. Sprinkle in the semolina and whisk continuously to ensure that no lumps form.
  3. Continue stirring for about 30 minutes to form a delicious thick custard.
  4. Once the custard has cooked, take the saucepan off the heat.
  5. 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.
  6. Allow your custard to rest.
  7. Prepare the filo pastry in your baking dish by layering and brushing butter on each layer.
  8. Pour the custard in and bake for approximately 40-45 minutes.
  9. Once out of the oven, cool and dust your galatopita with icing sugar and cinnamon.

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