The Sweet Milk Pie -Galatopita (see recipe here) that I gave you the recipe earlier was a great hit as you told me and thank me. I’m a type of sweet tooth and prefers desserts and sweets more than the savoury foods, but since a lot of you want to have more savoury options, I’m giving you this variation of Milk Pie -Galatopita.
You can use cow’s or goat’s or even sheep’s milk. The simplicity of this pie is what makes it so wonderful and loved by all.
I am giving you a very easy and quick recipe for a yummy Gluten Free Savoury Milk Pie – Galatopita without phyllo, and so easy process that you will defiantly bake it every week.
You can add whatever fresh herbs you like such as parsley, oregano, rosemary etc. giving you my favorites for this recipe.
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.
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
Preheat the oven at 180°C/350°F fan mode.
In a pot, add all the ingredients for cream expect the herbs and transfer over medium heat.
Mix continuously with an egg beater until the cream thickens.
When the cream is ready, remove it from the heat. Add the herbs and mix well.
Butter an ovenproof dish at a size about 25cmX35cm / 10”X14” inches and sprinkle with polenta.
Pour the cream into the ovenproof dish. Spread it and smooth the surface.
Beat the egg with 2 tablespoons of water and pour over the entire surface of the pie.
Divide the butter into small pieces all over the surface of the pie.
Sprinkle the graded cheese all over the surface of the milk pie.
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
Directions
Preheat the oven at 180°C/350°F fan mode.
In a pot, add all the ingredients for cream expect the herbs and transfer over medium heat.
Mix continuously with an egg beater until the cream thickens.
When the cream is ready, remove it from the heat. Add the herbs and mix well.
Butter an ovenproof dish at a size about 25cmX35cm / 10”X14” inches and sprinkle with polenta.
Pour the cream into the ovenproof dish. Spread it and smooth the surface.
Beat the egg with 2 tablespoons of water and pour over the entire surface of the pie.
Divide the butter into small pieces all over the surface of the pie.
Sprinkle the graded cheese all over the surface of the milk pie.
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)
- Butter is a personal matter. Most people want the food to smell butter and the food with a lot of butter it’s richer in taste. I personally want a lot of butter in desserts in desserts but no at my meals. That’s why I’m giving you the normal amount of butter but for myself I do it with less and works fine.
- You can add whatever fresh herbs you like such as parsley, oregano, rosemary etc. giving you my favorites for this recipe. Instead of fresh herbs you also can use dried herbs.
- Let Galatopita – Savoury Milk Pie to cool enough before cutting it into pieces and serving it, so to keep its shape
- 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.
- You can add feta cheese or any other cheese to the cream before baking. It will look like a cheese pie.
Good Luck and Bon Appétit!!!
Did you make this recipe;
I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud for you.
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