Greek Custard Phyllo Pastry (Galatopita)

Galatopita is a traditional Greek milk pie with a rich custard filling and a golden, crisp top. I make mine with phyllo, like an uncovered Bougatsa, for the perfect crunch-to-cream balance. 

Kids love it—mine always sneak warm custard with cinnamon while they wait for the 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. (Tip: If you have kids, set some aside for them to try!)
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.