Greek Desserts
Galatopita Recipe (Greek Custard Pie Without Phyllo)
Γαλατόπιτα gah-lah-TOH-pee-tah · Galatopita
Photo: Galatopita: dolce di semolino greco by fugzu, CC BY 2.0. Placeholder until original photography is shot.
In short
Galatopita is a Greek baked custard pie made from milk, semolina, egg and sugar, with no phyllo pastry at all, unlike its more famous cousin galaktoboureko. It bakes directly in a dish into a soft, wobbly, cinnamon-dusted custard, considerably simpler and quicker than layering and folding pastry.
Galatopita, milk pie, gives the same warm, custardy comfort as galaktoboureko without any of the pastry work, since there is no phyllo involved at all here, just milk, semolina, egg and sugar whisked together and baked directly in a dish until it sets into a soft, faintly wobbly custard.
This is genuinely the easier, faster route to essentially the same flavour experience, and it is a good option whenever the idea of handling and layering phyllo feels like more effort than the moment calls for.
The technique leans on cornflour or fine semolina to set the custard properly during baking, and getting the timing right, pulling it from the oven while still gently wobbling in the centre, is the one real skill this simple dessert asks for.
Key preparation steps
- Whisk milk, semolina, sugar and egg together.
- Pour into a buttered dish.
- Bake until just set with a gentle wobble.
- Cool and dust with cinnamon before serving.
The custard mixture
Whisk together milk, fine semolina, sugar, eggs and a little vanilla until smooth, with no lumps of semolina remaining. Some versions add a little melted butter for extra richness, though this is optional rather than essential.
Baking to the right point
Pour into a well-buttered baking dish and bake in a moderate oven until the top is lightly golden and the custard is just set, with a gentle wobble remaining in the centre, similar to checking a cheesecake for doneness. It will continue to firm up as it cools, so pulling it slightly before it looks completely set is the right call.
Finishing
Cool for at least an hour, since galatopita needs real time to set fully as it cools, and slice only once it has firmed up properly. Dust generously with ground cinnamon before serving, which is the traditional simple finish, needing no syrup at all since the custard itself is already sweetened.
Tips from my kitchen
Pull it from the oven a little early
It continues to firm up as it cools, so a gentle wobble in the centre when you take it out is exactly right, not a sign it needs longer.
Let it cool properly before slicing
Cutting into it too soon gives a runny, unset slice rather than a clean piece of custard.
No syrup needed
Unlike galaktoboureko, this simpler version is already sweetened in the custard itself, so a dusting of cinnamon is genuinely all the finish it needs.
Galatopita Recipe (Greek Custard Pie Without Phyllo)
Γαλατόπιτα · by Kalliopi Andreou · updated 2026-07-31
- Prep
- 15m
- Cook
- 45m
- Total
- 1h
- Serves
- 8
Ingredients
Ingredients
Method
- Heat the oven to 170C fan 150C. Butter a 24 cm round or 28 x 20 cm baking dish generously.
- Whisk the milk, semolina, sugar, eggs, vanilla and melted butter together until smooth, with no lumps.
- Pour into the prepared dish.
- Bake for 40 to 45 minutes, until lightly golden on top and just set, with a gentle wobble remaining in the centre.
- Cool for at least 1 hour before slicing, since it firms up further as it cools.
- Dust generously with ground cinnamon before serving.
Nutrition, per 1 slice
- Calories
- 218
- Protein
- 7 g
- Carbs
- 28 g
- Fat
- 9 g
- Sat fat
- 5 g
- Fibre
- 0 g
These figures are calculated estimates based on the ingredients listed, not laboratory analysis. Actual values vary with brands, cuts and portion size.
Frequently asked questions about Galatopita
How is galatopita different from galaktoboureko?
Galaktoboureko layers the same kind of custard between sheets of phyllo pastry and finishes with a syrup soak. Galatopita skips the pastry entirely, baking the custard directly in a dish, and needs no syrup since it is already sweetened.
Why is my galatopita runny in the middle?
It likely needed a little longer in the oven, or was cut before it had properly cooled and set. It continues to firm up considerably as it cools, so let it rest for a full hour before slicing.
Can you make galatopita ahead?
Yes, it keeps well for two to three days refrigerated, and many people prefer it cold or at room temperature rather than warm.
