Saturday, 13 July 2019

Galatopita - Translation, Milk Pie

First time for this.  It looks like an easy recipe with no filo pastry and without the litre or so of sweet syrup which drips stickily off baclava, kataifi or galaktobouriko.

A galatopita is a milk and semolina sweet flavoured with lemon or orange zest, delcious straight out the oven, even in summer heat.  


Semolina, milk and sugar and a few eggs.  It is not a difficult recipe

Let it bake till it has a little colour on the top

Cut and eat
With a cup of tea or coffee

1 1/2  litres of milk
1 cup of fine semolina*
2 big spoons of butter or a small (demi-tasse) coffee cup of oil
5 eggs
1 cup of sugar
vanilla or cinnamon
 zest of an orange or a lemon

Warm the milk in a large pot and add the sugar, stirring well till it is all dissolved.  Add the butter, zest, cinnamon and semolina and keep stirring till it thickens.

Take off the heat and leave until cool.  Meanwhile beat the eggs really well.  When cool, stir in the eggs.  

Pour the mixture into a well oiled baking dish.

Bake about 30 minutes at 180oC till nicely browned on top.

*We have fine and coarse semolina.  I used fine for this recipe but you could use either I am sure

I've seen one recipe which uses goats milk.  I wouldn't, unless you had a herd of goats.  Goats milk isn't too bad in sweets like this, it makes it creamier.

For this amount of milk I have found recipes using  up to 7 eggs.  Far too many in my opinion.  I added 5 because this particular recipe called for 5 but next time shall only use 4.

Kali Orexi


  1. One of my favorite cakes, semolina cakes are the most delicious for me.

    1. I'm sure you have very similar recipes. Our best is galaktobouriko which has this same filling but with pastry top and bottom and dripping in very sweet syrup

  2. Looks delicious! I've never had a cake made with semolina, will have to try. And I am baking bread today, will post a photo later on. I have made a slight change to the recipe and am adding 1 cup of whole wheat ~ tastes great, but adds to the rising time.

    1. It's unusual, much nicer while it's warm . They tend to get a bit stodgy later on. Not that it stops us from enjoying it still

    2. Love to hear how the bread goes.

  3. Oooh. So many delicious things I shouldn't eat!

  4. oh I have to try that, looks good!

  5. Thanks for sharing the recipe LA. Milk Jelly was a Lancashire dessert made my old ladies when I was growing up.

  6. Since I’m not eating sugar I can’t have this. But it sure does sound like something my hubby would love. Thanks xx

    1. Try it with Stevia, maybe? It's galaktobouriko without the pastry and syrup. It's not bad!

  7. Sounds like a light and delicious dessert, for hot days!!!!!

    But you still have to _bake_ it!!!! ,-)

    I asked before, but forgot to go back and look for an answer... When do you bake, in the heat of summer? Very early morning maybe? Or have the A/C turned on, in kitchen, while baking?

    Here, we just do not turn the oven on, in the heat of summer.

    Tell your husband that! He will shudder! -grin-

  8. We cook anytime, oven, stove top. Husband would have divorced me by now if I didn't. But no one thinks twice about cooking whatever the heat. Stuffed tomatoes, moussaka, lemon chicken and potatoes. I have a small fan on the counter top when it's really scorching.
    We don't eat hot food though, lukewarm or downright cool,cwhatever it is, even in winter. Hot food is not good for you, they say

  9. Is it kind of like a custard? I may try this. Do you think it would work with almond milk?

    1. I'm sure almond milk would be fine. It should thicken well with the semolina