Gluten Free Greek Savoury Milk Pie – Galatopita

Yields6 Servings

A very easy & quick recipe for a yummy Gluten Free Savoury Milk Pie - Galatopita without phyllo, and so easy process that you will do it weekly.A very easy & quick recipe for a yummy Gluten Free Savoury Milk Pie - Galatopita without phyllo, and so easy process that you will do it weekly.

for cream

2 cups milk

⅓ cup polenta

1 egg

4 tbsp butter (usually I use half only)

¼ tsp salt

1 pinch pepper (preferably white)

½ tbsp fresh dill, chopped

½ tbsp fresh chives, chopped

¼ tbsp fresh spearmint, chopped

for crust

2 tbsp water

1 egg

2 tbsp grounded cheese such as parmesan, Greek dried Mizithra, Greek Kefalotiri etc

1 ½ tbsp butter

for decoration (optional)

fresh dill, chopped

fresh chives, chopped

for cream

1

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

2

In a pot, add all the ingredients for cream expect the herbs and transfer over medium heat.

3

Mix continuously with an egg beater until the cream thickens.

4

When the cream is ready, remove it from the heat. Add the herbs and mix well.

5

Butter an ovenproof dish at a size about 25cmX35cm / 10”X14” inches and sprinkle with polenta.

6

Pour the cream into the ovenproof dish. Spread it and smooth the surface.

for crust

7

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

8

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

9

Sprinkle the graded cheese all over the surface of the milk pie.

10

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)

Nutrition Facts

Servings 0