How to bake Greek Galatopita – Milk Pie | Bakes in 45 minutes | Serves 18

Greek Galatopita also known as Milk Pie is made of a semolina pudding baked with a sprinkling of ground cinnamon for an easy crustless dessert that happily feeds a bunch of people with little effort.

Adapted from Borough Market

Serves 18

Ingredients:
1.2 liters / 5 cups whole milk
5 grams / 1 teaspoon vanilla paste
200 grams / 1 cup superfine/caster sugar
150 grams / ¾ cup fine semolina
270 grams / 6 medium eggs room temperature
14-28 grams / 1-2 tablespoons olive oil
5-8 grams / 2-3 teaspoons ground cinnamon
25 grams / 2 tablespoons superfine/caster sugar additional

Directions:
– Preheat your oven to 180C/350F.
– Pour the milk into a medium saucepan alongside the vanilla paste on medium heat and stir.
– Add in the sugar and semolina, whisking to combine as the milk heats and the mixture thickens.
– Whisk until the mixture resembles the thickness of Greek yogurt and is smooth, not grainy, approximately 15 minutes.
– Remove from the heat and allow to cool for 5 minutes.
– Add 1 egg and whisk to combine, repeating with each egg until smooth.
– Brush the baking tin with olive oil and sprinkle enough semolina over the tin to coat.
– Pour in the semolina pudding and spread out evenly.
– Sprinkle with the additional sugar and ground cinnamon.
– Bake until only slightly wobbly to the touch and golden, approximately 45 minutes.
– Cool completely before slicing.
– Serve up with a little extra ground cinnamon sprinkled on top.
– Enjoy!

Recipe can be found at https://roamingtaste.com/greek-galatopita/

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[Music] also known as Greek milk pie. Begins by us pouring our five cups of milk, our vanilla paste. Vanilla extract would also work here. I’d recommend a nice high quality 2 to three teaspoon one alongside the sugar and semolina into a saucepan and whisk until it’s really thick. It will take approximately 15 minutes of stirring. Here we will brush our baking tin with olive oil and toss in some more fine semolina to coat the base whilst we let our semolina mixture cool before we whisk in each egg one at a time. And you’ll notice the mixture will become more custody with each addition and whisk of the eggs. Pour that into our baking tin. The baking tin used here is 21x 30 cm or 8×2 in the shape it’s traditionally baked. We will bake it until it’s just jiggly in the center. And then we’ll want to let it cool and you’ll see it deflate slightly. We can serve as is or you can serve with some delicious strong coffee here. But there we have it. This is super easy. This is a super unique dessert for those who aren’t used to semolina desserts. But do let me know your thoughts in the comments below. Like and subscribe for more videos like this and thank you so much for watching.