Greek Semolina Milk Pie (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tbsp unsalted butter (divided)
02 -
1 ⅓ cups sugar
03 -
2 liters 2% milk
04 -
pinch of salt
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1 ½ cups fine semolina
06 -
5 eggs
07 -
1 teaspoon ground cinnamon
# Instructions:
01 -
Preheat your oven to 350 degrees Fahrenheit.
02 -
Place a large pot over medium heat and add 1 tablespoon of butter and melt it. Add the sugar to the pot and mix with the melted butter until combined.
03 -
Slowly pour in the milk, and a pinch of salt. Slowly pour in the semolina and cook, stirring regularly, for about 5 minutes.
04 -
Meanwhile, place the eggs in the bowl of your stand mixer (or other bowl if using a hand held mixer) and beat until the yolks and the whites are well combined. Slowly pour the beaten eggs into the pot containing the milk and semolina. At this point, you must continuously stir the contents of the pot to prevent the eggs from curdling.
05 -
Continue to cook, stirring constantly over medium-high heat for about 10 minutes. The custard is done when it has the consistency of pudding. Remove from heat and set aside.
06 -
Melt the remaining tablespoon of butter and spread it on the bottom and up the sides of your 10 x 15 inch glass baking pan.
07 -
Pour your custard into your prepared pan. Spread it out as evenly as possible using a rubber spatula, or the back of a spoon or fork. Sprinkle the custard generously with cinnamon.
08 -
Bake your galatopita on the middle rack of your oven for about 50-60 minutes, or until the surface starts to brown. For best results, transfer the galatopita to the bottom rack of your oven for the last 10 minutes of baking.
09 -
Let your galatopita sit at room temperature for 1 hour; then place in the fridge for 2 hours before cutting into it. This will allow the galatopita to reach the proper texture and consistency.
10 -
Cut into square serving size pieces and enjoy slightly chilled or at room temperature. If you prefer, you can also warm it up a little bit in the microwave. Leftovers should be kept in the refrigerator where they will keep for 3-5 days.
# Notes:
01 -
The type of milk you use will alter the color of the custard. If you prefer to use lactose-free milk, the color of the custard will be slightly gray, but it will still be delicious.
02 -
Semolina is a coarse flour made from durum wheat. It gives the custard its distinctive texture.
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Galatopita is a traditional Greek dessert that is often served at room temperature, but can be enjoyed slightly chilled or warmed as well.
04 -
The resting time is important for the galatopita to set properly and develop the right consistency.