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Galatopita is a Greek milk custard pie made without phyllo or crust.
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5 from 3 votes

Galatopita, Greek milk custard pie

Galatopita is a classic Greek milk custard pie made with semolina.
Prep Time20 mins
Cook Time1 hr
Resting time3 hrs
Total Time4 hrs 20 mins
Course: Dessert
Cuisine: Greek
Keyword: Cake, custard,
Servings: 24 pieces
Calories: 144kcal
Author: Mia Kouppa


  • Stand mixer or hand held mixer
  • Glass baking pan, 10 X 15 inches


  • 2 tbsp (30 grams) unsalted butter divided
  • 1 ⅓ cups (267 grams) sugar
  • 2 liters 2% milk see Recipe Notes
  • pinch of salt
  • 1 ½ cups fine semolina
  • 5 eggs
  • 1 teaspoon ground cinnamon


  • Preheat your oven to 350 degrees Fahrenheit.
  • 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. Slowly pour in the milk, and a pinch of salt. Slowly pour in the semolina and cook, stirring regularly, for about 5 minutes.
    1 ⅓ cups (267 grams) sugar, 2 liters 2% milk, pinch of salt, 1 ½ cups fine semolina
  • 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.
    5 eggs
  • Continue to cook, stirring constantly over medium-high heat for about 10 minutes. The custard is done when it has the consistency of pudding. See video here. Remove heat and set aside.
  • Melt the remaining tablespoon of butter and spread it on the bottom and up the sides of your baking pan.
  • 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.
  • Sprinkle the custard generously with cinnamon.
    1 teaspoon ground cinnamon
  • 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.
  • 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.
  • 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..


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.


Calories: 144kcal | Carbohydrates: 23g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 53mg | Potassium: 150mg | Fiber: 1g | Sugar: 15g | Vitamin A: 164IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 1mg