Greek Milk Pie – Galatopita is a dessert that traditionally comes from the Peloponnese and has its roots in ancient Greece. Over time, various variations have emerged in many regions of Greece.

You can use cow’s or goat’s or even sheep’s milk. The simplicity of this dessert is what makes it so wonderful and loved by all.

Its cream is nutritious, rich and light at the same time. A delicious sweet that is known throughout Greece.

I am giving you a very easy and quick recipe for a Gluten Free Milk Pie – Galatopita without phyllo, very easy process and a result that will drive you crazy.

I recently read somewhere that it can be made with honey instead of sugar and this is because in the past days when there was a shortage of sugar, there was plenty of honey in the countryside and so they made it with honey. I will try it sometime and sure I will update this recipe.


Yields6 ServingsDifficultyBeginner

Prep Time10 minsCook Time30 minsTotal Time40 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

for cream
 500 ml milk
 ¼ cup granulated sugar
  cup white polenta
 1 egg
 25 g butter
 1 vanilla sugar or any vanilla you prefer
 1 pinch salt
 ½ lemon the zest only
 1 stick cinnamon
for crust
 1 egg
 2 tbsp water
 3 tbsp granulated sugar
 20 g butter
for decoration (optional)
 icing sugar
 grounded cinnamon

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

for cream
1

Preheat the oven at 180°C/350°F fan mode.

2

In a pot, add all the ingredients for cream and transfer over medium heat. Mix continuously with the egg beater until the cream thickens.

3

Butter a baking pan with approx. diameter of Ø20cm/8” inches and sprinkle with white polenta.

4

Remove the cinnamon stick out of the cream and pour the cream into the baking pan. Spread it, smoothing it well.
for crust.

for crust
5

Beat the egg with 2 tablespoons of water and pour over the entire surface of the milk pie.

6

Sprinkle the sugar all over the surface of the milk pie.

7

Divide the butter into small pieces all over the surface of the milk pie.

8

Bake at 180°C/350°F fan mode for about 30 minutes and leave the milk pie in a switched off oven for another 15 minutes. (to reduce energy consuming)

Ingredients

for cream
 500 ml milk
 ¼ cup granulated sugar
  cup white polenta
 1 egg
 25 g butter
 1 vanilla sugar or any vanilla you prefer
 1 pinch salt
 ½ lemon the zest only
 1 stick cinnamon
for crust
 1 egg
 2 tbsp water
 3 tbsp granulated sugar
 20 g butter
for decoration (optional)
 icing sugar
 grounded cinnamon

Directions

for cream
1

Preheat the oven at 180°C/350°F fan mode.

2

In a pot, add all the ingredients for cream and transfer over medium heat. Mix continuously with the egg beater until the cream thickens.

3

Butter a baking pan with approx. diameter of Ø20cm/8” inches and sprinkle with white polenta.

4

Remove the cinnamon stick out of the cream and pour the cream into the baking pan. Spread it, smoothing it well.
for crust.

for crust
5

Beat the egg with 2 tablespoons of water and pour over the entire surface of the milk pie.

6

Sprinkle the sugar all over the surface of the milk pie.

7

Divide the butter into small pieces all over the surface of the milk pie.

8

Bake at 180°C/350°F fan mode for about 30 minutes and leave the milk pie in a switched off oven for another 15 minutes. (to reduce energy consuming)

Gluten Free Greek Milk Pie – Galatopita

See the process in video here:

  • Let Galatopita –  Milk Pie to cool well before cutting it into pieces and serving it.
  • For serving, we can decorate it with icing sugar and grounded cinnamon. Personally, I like the crust on top the way it is and I don’t add anything. I think that decoration is only for Milk Pie with phyllo. But you can try and decide what you like.
  • The secret of the perfect Milk Pie is that the cream does not thicken too much and the layer that makes in the baking pan must be   thin approx. 1 cm / like pinkie finger.

Good Luck and Bon Appétit!!!

Did you make this recipe?

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Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.

   

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