Galatopita - Greek Phyllo Pastry Milk Pie
Ingredients
6 Phyllo pastry sheets
2 ½ oz (50g) melted unsalted butter
Filling
3 cups milk
1 tblsp unsalted butter
3 tblsp corn starch
1 tblsp all purpose flour
4 tblsp sugar
1 tsp. vanilla essence
3 – 4 large eggs
¼ cup sugar + 1 tsp. cinnamon - mixed
Preparation Method
Make the filling first. Place 2 ½ cups of milk and butter in a pot and heat until butter has melted. Do not boil. Mix corn starch, flour, sugar to a paste with ½ cup of milk. Stir this mixture carefully into heated milk.
Bring mixture to boil over low heat, stirring constantly to avoid lumps forming. When bubbles start forming, the mixture should be quite thick. Remove from heat and stir in the vanilla essence. Set aside to cool somewhat.
In an electric mixer, beat the eggs until light and fluffy. Carefully, fold into cooled milk mixture.
Prepare pastry in round baking tin. Line a baking tin with the 6 phyllo pastry sheets, brushing each sheet with melted butter. If you like, sprinkle a bit of cinnamon sugar between the 2nd and 3rd sheet and also between the 5th and 6th sheet.
Pour filling evenly into prepared baking tin with pastry sheets. Fold in the excess phyllo pastry sheets from the edges and shape it with the help of a knife.
Place in a pre-heated oven 175 C (350 F) for about 25 minutes or until the top is light brown and the pastry is crisp and golden brown.
Once baked, if you like, sprinkle top with some cinnamon sugar and serve warm with berry compote or berry sauce and fresh berries.
Yield: 6 - 8 servings
Tips!
Pie can be made in advance and re-heated before serving.
Pie does not freeze very well!
It is always best to make the the same day you are going to eat it and if it is not a very warm day keep at room temperature until ready to use!
