Galatopita - Greek milk pie with phyllo
Γαλατόπιτα ανοιχτή με φύλλο - Creamy, smooth custard and crispy phyllo heaven
Earlier this month, it was my partner’s Name Day (Ονομαστική Εορτή).
For those of you unfamiliar with what that is, in the Greek Orthodox religion, Name Day is the feast day of the Saint or Martyr a person is named after. On the day, all those in Greece having that name (male or female), will celebrate their Name Day. Mine is on 22 July.
Name Days are celebrated in addition to birthdays in Greece and are of almost equal importance. On that day, there’s always sweets in the house, not only for the family, but especially for those who will visit to wish happy Name Day, bring a gift and join in the celebration.
These sweets can be a cake or any other type of dessert, usually from the neighborhood ζαχαροπλαστείο (patisserie) and can range from chocolate eclairs and fruit tarts, to πάστες (pastes/pronounced pàh-stess)—individual layered pastry cakes—and traditional Greek desserts ταψιού (tapsiou/pronounced tah-pshew), meaning desserts that are baked in a pan, such as Galaktoboureko, Baklavas and Kadaifi.
Of course, these sweets can also be homemade. Since we weren’t back home in Greece for my partner’s Name Day and couldn’t get our hands on those delicious pastries from a good patisserie, a homemade sweet treat was the next best thing.
When I asked him what he wanted, he didn’t even blink before he uttered: “Γαλατόπιτα!”
A traditional Greek pie with roots in Ancient Greece, Galatopita literally means milk pie and has a milk custard base that’s thickened with fine semolina and eggs. There are multiple versions of this pie hailing from different parts of Greece and each one of them is rather unique.
There are versions made with phyllo, homemade or store-bought, thinner or thicker depending on the local tradition, that either totally encloses or just surrounds the custard, and then there is the simpler version of a Galatopita which is just the milk custard baked in a pan.
There are differences also in the kind of milk used, ranging from cow’s milk to sheep’s, goat’s and buffalo’s milk for a deeper, milkier, richer flavor, and in the types of thickening agents used, particularly in terms of the starch; corn flour, fine semolina, semolina flour, or plain flour.
My favorite version of Galatopita will always be the one I’m sharing with you today. The one made with phyllo surrounding the custard, called ανοιχτή Γαλατόπιτα (open Galatopita ), denoting the fact that the milk custard is not utterly encased in the phyllo.
This kind of Galatopita is in my opinion the most interesting one in terms of flavor and texture, and the most stunning too.
There’s crispy, crunchy phyllo and a creamy, velvety and aromatic milk custard that’s slightly caramelized on top giving an extra level of deliciousness and depth.
Delicately flavored with vanilla and lemon, it is the kind of dessert that’s not cloyingly sweet nor too rich, never to be mistaken for Galaktoboureko which is drenched in syrup and in most cases includes cream in the custard. No, Galatopita is its unassuming yet exquisite cousin, winning impressions and hearts of whoever tries it.
Galatopita is customarily prepared in homes all around the country during the week of Tyrini (Cheese week) which is the third and final week of the Απόκρεω (Apokreo/the Greek carnival), right before Kathara Deutera (Clean Monday) and the subsequent onset of Σαρακοστή (Sarakosti), the Greek Orthodox Lent.
Traditionally, during the week of Tyrini, milk and cheese pies are consumed, as well as all sorts of foods containing milk/dairy and eggs. It’s the last chance for all cheese lovers to have their fill of all things dairy before the forty days of fasting begins.
Galatopita me phyllo – Greek milk pie with phyllo
Galatopita doesn’t contain cream, only milk, and that’s the mistake I see with versions of Galatopita made by people who are unfamiliar with this traditional Greek dessert and are just following a trend. It’s easy to assume that all custards should be made with cream to make them richer and possibly tastier, but not all recipes are the same, aim for the same consistency, texture and flavor, nor should they yield the same result.
Galatopita is delicate and milky and more subtle than any other sweet custard pie out there and because of that, apart from a fantastic dessert fit for any occasion, it can double as breakfast. You will indeed find Galatopita in Greece sold in bakeries rather than in patisseries, as a breakfast item or a sweet snack.
Before you start making your Galatopita, take a look at these helpful tips on working with store-bought phyllo dough, and at the bottom of this post you will find a Voice Note from me with useful information about fine semolina.
