In Greek: γαλατόπιτα, say: ghah-lah-TOH-pee-tah
This is a lovely simple custard pie that sits on a base of phyllo. The recipe calls for milk, eggs, sugar, semolina, and orange peel. Delightful as a breakfast or brunch dish, it can also be served as a snack or light dessert.
The key to success with this recipe - as with all custard dishes - is to stir continuously while the custard is forming. Make in the traditional Greek way in a large pan, or in two pie plates.
Prep Time: 40 minutes
Cook Time: 45 minutes
Ingredients:
- 1 1/2 quarts of whole milk
- 2 1/2 cups of sugar
- 2 tablespoons of grated orange peel
- 1 1/5 cups of fine semolina
- 2/3 cup of unsalted butter, melted (1 1/3 sticks, 5.3 oz.)
- 4 eggs
- 4 large sheets of phyllo dough
- sugar (optional)
- ground cinnamon (optional)
Preparation:
Note: Choose a 15 1/2 X 10 inch pan or equivalent.
Preheat oven to 350°F (180°C)
Over medium-high heat, combine the milk, sugar, and grated orange peel in a pot. Whisk continuously to prevent boiling. When it starts to steam, add semolina and 2/3 of the melted butter, and continue to whisk continuously to prevent bubbling. When the custard starts to thicken (about 5 minutes, to the consistency of cream of wheat), remove from the heat and set aside to cool. (It will continue to thicken as it cools.)
When the custard is cool, whisk the eggs together and stir into the custard, whisking until completely blended.
Lightly butter a baking pan and layer the phyllo sheets, lightly buttering each one with the remaining melted butter. Pour the custard on top, and, with a scissors, trim any phyllo that extends.
Bake in the middle of the oven at 350°F (175°C) for about 45 minutes until the top is golden. Cool before cutting.
Yield: about 20 pieces
Optional: sprinkle the top very lightly with sugar and a little cinnamon after removing from the oven.