March - Autumn 2016
Galatopita/Ruffled milk pie
This recipe is courtesy of Vefa Alexiadou – the queen of all queens in Greek cookery. This version is the best I’ve tried.
This is an easy recipe to make. I especially love eating this on a cold’s day afternoon with a cup of Greek coffee (what else)…this delicious pie warms your belly, and the crunch of the filo balances the smoothness of the custard – YUM.
12-14 sheets of phyllo (go with Antonio’s if you can)*
6-8 Tbsp. unsalted butter, melted
for the custard
3 cups of whole milk
6 large eggs – I use 700 gram eggs
1 1/4 cup granulated sugar
1 Tbsp. vanilla extract
icing sugar for finishing + ground cinnamon
pre-heated 350F/170C oven (middle rack)
- Brush the inside of a round 14″ X 2″ cake pan with butter. Take out a sheet of phyllo and place on your work surface and drizzle with melted butter.
- Using your hands, gather/fold the phyllo to form a ruffled look then wind it in a spiral to form a spiral shape. Place in the center of your pan.
- Repeat with the other sheets of phyllo, and continue to form the spiral shape that is forming until you’ve covered the entire surface of your pan.
- Just brush the top with melted butter and sprinkle the phyllo with cinnamon. Place in your pre-heated oven for 15-20 minutes or until golden, take out of oven.
- Meanwhile, make the custard my placing the milk in a pot and bringing up to scalding temperature. In a large bowl, add the eggs, sugar and vanilla and whisk until creamed. Slowly ladle the scalded milk into the egg mixture while vigorously whisking.
- Evenly ladle the custard mixture over the ruffled phyllo, place back in oven and bake for another 25-30 minutes (or until custard has set. Take out of the oven and allow to rest five minutes.
- Finish with a good dusting of icing sugar and some cinnamon and cut into wedges, serve.
* Always thaw frozen phyllo overnight in your fridge, then leave on your counter for 15 minutes before opening and using.