Galatopita, Greek milk custard pie

Galatopita, or galopita, is a Greek milk custard pie made without phyllo or a crust. It is a simple combination of milk, eggs, sugar, semolina and a bit of butter. Baked with a light dusting of cinnamon, this is a classic Greek dessert served especially at Easter time.

Γαλατόπιτα. Galatopita (sometimes called galopita) is a traditional Greek milk custard pie that is popular in the Peloponnese region of Greece, where our family is from. It is made especially during Easter. There are several variations, including those with phyllo and those without. If you have ever tasted a great galatopita you would remember its richness, sweetness and unique texture. You may also remember sneaking a few extra pieces after your initial one, how the kitchen smells when it’s baking, and how amazing it tastes right out of the fridge. Galatopita reminds me of all these things, but most of all it reminds me of my godmother.

Why this recipe is great

This galatopita recipes is great because it requires only a few ingredients, is super simple to make, and is the perfect texture and level of sweetness.

Galatopita is the perfect Greek dessert to make if you are just starting to explore this cuisine! It is similar to the more popular galaktoboureko, but easier to make.

This is an economical dessert; not too many ingredients, and items which are easily accessible and affordable (usually).

I also love that this is a dessert that can be made ahead of time. This is perfect since galatopita is typically made at Easter time or other celebrations. There is already so much to do when hosting, that making dessert the day of would be overwhelming. Galatopita can be made a day or two ahead of serving, and simply kept in the refrigerator.

Another reason I love this recipe you will read about later (if you want to!). It is incredibly nostalgic for me as it is inspired by the galatopita made by my dear Godmother.

Key ingredients

Milk This dessert can be made with a variety of dairy milks, from full fat to skim. I like to use a richer milk typically, to give a richer result. It is dessert after all. I sometimes also use lactose free milk but I have found that when I do the colour of the galatopita is different, and not as appealing. Still, the taste is great!

Eggs Galatopita is custardy and therefore requires eggs. I use 5 large eggs in this recipe.

Semolina I use fine semolina in this recipe. This flour, made from durum wheat, has been ground down until it is soft and almost silky in texture. It has a light yellow colour and gives a wonderful texture to baked goods.

Sugar I use white granulated sugar in this recipe. All the sweetness without a strong flavour.

Butter I use unsalted butter to make this dessert.

Cinnamon Dusting the custard with cinnamon before baking is a great way to add flavour and makes the galatopita look pretty too.

How to make it

Making galatopita is super simple, with the right recipe! You are in luck, because this recipe, which was my Godmother’s is absolute perfection.

First things first – preheat your oven to 350 degrees Fahrenheit.

Step 1
Place a large pot over medium heat and add 1 tablespoon of butter and melt it. Add the sugar to the pot and mix with the melted butter until combined.

Step 2
Slowly pour in the milk, and a pinch of salt. Slowly pour in the semolina and cook, stirring regularly, for about 5 minutes.

Step 3
Meanwhile, place the eggs in the bowl of your stand mixer (or other bowl if using a hand held mixer) and beat until the yolks and the whites are well combined. Slowly pour the beaten eggs into the pot containing the milk and semolina. At this point, you must continuously stir the contents of the pot to prevent the eggs from curdling.

Step 4
Continue to cook, stirring constantly over medium-high heat for about 10 minutes. The custard is done when it has the consistency of pudding. Remove heat and set aside.

Step 5
Melt the remaining tablespoon of butter and spread it on the bottom and up the sides of your baking pan.

Step 6
Pour your custard into your prepared pan. Spread it out as evenly as possible using a rubber spatula, or the back of a spoon or fork.

Step 7
Sprinkle the custard generously with cinnamon.

Step 8
Bake your galatopita on the middle rack of your oven for about 50-60 minutes, or until the surface starts to brown. We like to transfer the galatopita to the bottom rack of our oven for the last 10 minutes of baking.

Step 9
Let your galatopita sit at room temperature for 1 hour; then place in the fridge for 2 hours, before cutting into it. This will allow the galatopita to reach the proper texture and consistency.

Step 10
Cut into square serving size pieces and enjoy slightly chilled or at room temperature. If you prefer you can also warm it up a little bit in the microwave. Leftovers should be kept in the refrigerator where they will keep for 3 – 5 days..

Helpful hints

The type of milk you use will alter the colour of the custard.  If you prefer to use lactose free milk, the colour of the custard will be slightly gray. Still delicious, just a different colour.

If you notice that the surface of the dessert it getting too dark as it bakes, simply cover it with a sheet of aluminum foil to prevent further browning. This version of galatopita should have a surface that is not too dark.

As with most custard desserts, galatopita needs to set before you cut it. Allow to set for at least 3 hours; I like to leave it at room temperature to cool for about an hour and then into the fridge for 2 hours before cutting it.

Recipe variations

There are two main ways to make galatopita; the way I do here without a crust, or with a crust. You can choose to either pour your custard filling into a prepared pie crust, or use layers of phyllo on the top and bottom, similar to the way you would do it if you were making Galaktoboureko, the famous Greek custard dessert.

Some people like to add a bit of orange or lemon zest to the galatopita. This is not necessary in our opinion, but will certainly add a bit of flavour. Feel free to experiment.

How to store

Galatopita should be kept in the refrigerator for 3 – 5 days.

Why I love this recipe

…and a trip down memory lane

My parents never made galatopita; in our family this dessert was the specialty and trademark of one of their dearest and closest friends. Koumbara Dina, as she was referred to by everyone (except me, who was privileged to call her Nouna) was a wonderful cook, a real νοικοκυρά (homemaker), and she was happiest when she was caring for, and feeding, her husband and two daughters, and anyone else who happened to pop by.

If you don’t come from a Greek family, then there are a few things we ought to clarify about Greek families. Specifically, what is a Koumbara? In traditional Greek wedding ceremonies there are four roles which are critical. You must have the couple, obviously. You also need a priest, and you need a Koumbaro or the female equivalent, Koumbara (or both – Koumbari!). You can have ring bearers and ushers and little puppies wearing bowties leading the bride down the aisle, but without at least one Koumbaro the wedding cannot go on. The Koumbaro acts as the wedding sponsor and during the ceremony they exchange the wedding crowns and the wedding rings. Another way to become a Koumbaro or Koumbara to parents is to baptise their child. You are Koumbara to the parents, and Nouna to the child.

Whether it is through a marriage or a baptism, becoming a Koumbaro to a couple is a big deal; so much so that when people decide to enter into this relationship they say κάνουμε κουμπαριό (we are becoming Koumbari). It signifies the commitment to a relationship recognized by God, and it implies that a friendship has moved into the realm of family. This relationship is so important that it trickles down to the entire family. So, if Mary is the Koumbara at your wedding, Mary’s sisters, her brothers, her parents, her grand-parents and sometimes even her cousin twice removed (if you like him) are referred to as your Koumbari as well. In turn, you are also referred to as Koumbara by all of them.

My parents were fortunate and blessed with many wonderful Koumbari, people that they shared so much with over the course of their lives. It’s humbling to remember that as first generation Greek immigrants to Canada, my parents and their friends shared many of the same challenges and struggles, and triumphs. They were connected by similar roots and relied on one another for everything. Much of my parents’ family remained in Greece, as was the case for many of their friends, so these friendships filled important voids created by the absence of parents, siblings and cousins, and they lasted for years, and years.

My parents’ relationship with my godparents was particularly special. They never lived far apart. Whether it was in the same apartment building, or a few blocks away, they were close enough that visits were frequent. I remember a time when practically every Friday and Saturday evening was spent either at their house or ours. The grown-ups would spend the evening talking, laughing, cooking, eating, and doing needlepoint. So much needlepoint! This was all the rage at that time, and as a result our homes were filled with ornately framed and colourful embroidered canvases. My parents’ home still is!

While the adults adulted, Billie and I would spend time with my godsisters, Alexandra and Fotini. What amazing times we had, growing up together. We saw each other through high school, Greek school, and σχολή της νοικοκυράς (the still-laughed about homemaker school that Fotini, Alexandra and I got enrolled in. Billie, being the youngest, was spared this trauma). We lived through Farah Fawcett hair, corduroy jumpers and blue eyeshadow. There were hours spent playing board games, going for walks, or just hanging out. Our families vacationed together, went to church together and celebrated every milestone, together. Our lives were intertwined and we wouldn’t have had it any other way.

Often when we would gather, my Nouna would make galatopita, the classic Greek milk custard pie. Firm enough to be picked up with our fingers she would come around with a beautiful platter, piled high with pieces of galatopita, and offer us a piece. This amazing milk custard pie was the perfect treat to have while watching a hockey game, playing Monopoly or dancing along to MTV music videos (there was a particularly epic Like A Virgin choreography that we are thankful cellphones weren’t around for). When hosting a larger party, she would set out two platters of galatopita; one for the dessert table, and one in the living room next to where people sat so that they could snack easily, whenever the urge struck.

As the years passed my parents and their dear Koumbari remained the best of friends. Almost daily phone calls, frequent visits for coffee and koulourakia, and daily walks for the dads. This special relationship planted strong roots and as a result Helen baptised Alexandra’s youngest daughter, continuing the κουμπαριό for another generation!

My Nouna died in December of 2020 and she is still so greatly missed. Although I had always hoped to be able to make her galatopita with her, circumstances simply didn’t allow it. I did the next best thing however. I consulted with Nouno who shared her “recipe” with me, happy for me to then share it with all of you. He taste-tested my versions and sent me back to the drawing board a number of times until finally – I got it! And even before he confirmed that I was spot on, I knew I was. With my final version of galatopita, one bite took us all back in time. We could see Nouna smiling her big bright smile and walking towards us with a platter of her galatopita, inviting us to eat.

Sadly since that time, my Nouno has also passed away. He died in November 2022 and I am so grateful that I got to share this experience of recreating my Nouna’s galatopita with him.

If you want to preserve some of your special family recipes, now is the time. You can read all about how Billie and I approach these special moments in the article How to Preserve Your Family Recipes, published in Chateleine Magazine!

Related recipes

Looking for more delicious Greek recipes? Check these out:

Samali (Σάμαλι). A delicious syrup soaked Greek dessert flavoured with masticha and made with semolina.

Bougatsa (Μπουγάτσα) A custard filled packet of deliciousness! Dusted lightly with icing sugar

Portokalopita (Πορτοκαλόπιτα) A delicious orange dessert made with phyllo dough instead of flour, and soaked in syrup.

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In loving memory of my Godparents, and best friends to my parents.  The world is less sweet without you.

Thanks for sharing!