Galatopita (Milk pie)

"Galatopita" is the greek name for this pie that can be translated literally to "milk pie" and which is actually a cream pie.
If you have kids at home they will love it! Keep some of the cream and serve it to small bowls with cinnamon on top and you will drive them crazy :)))

and they will be more patient for the final result... the full pie!

Ingredients

• 6 sheets phyllo dough
• ½ cup olive oil
• 4 cups (1L) milk
• 3/4 cup (150g) sugar
• 1 cup of all-purpose flour (+ 1tbsp of corn flour)
• 3 eggs
• 1 tsp vanilla extract
• 2 tbsp butter
• Zest of 1 lemon (optional)
• ground cinnamon for garnish
• Powdered sugar for garnish (optional)

Instructions (see photos below)

1. Heat milk, sugar and vanilla in a saucepan over medium heat. Gradually whisk in the flours, stirring constantly until thickened.
2. Remove from heat, stir in the butter until melted, and let cool slightly. Whisk the eggs separately, then gradually mix them into the custard. (Here is the time, if you have kids to take some out in a bowl and give them to try the custard)
3. Brush a large baking dish with olive oil. Layer the 6 phyllo sheets, letting them overhang the edges, brushing each with olive oil as you go.
4. Roll the overhanging phyllo edges inward to form a 2 cm border. Pour the custard evenly inside and dust with cinnamon.
5. Bake at 180°C (350°F) for 30-35 minutes, until golden and set.
6. Let cool before serving. Dust with powdered sugar and more cinnamon if desired.

Serving Tips & Variations

Serve Galatopita warm for the best texture, letting the creamy custard and crisp phyllo shine. Pair it with a cup of Greek coffee or herbal mountain tea for the perfect cozy treat. Store any leftovers in the fridge and enjoy chilled or slightly warmed the next day.