Get a taste of Greece without traveling with this creamy and crisp milk pie aka Galaktoboureko.
Hey, Martha, I see your ruffled milk pie and raise you a Galaktoboureko.
I loved the look of Martha’s milk pie and thought if I make it in a rectangular instead of a round pan it would be THE perfect dessert for the 4th of July. Here’s how I envisioned it: the ruffles would mimic the fabric folds in the wind while blueberries and raspberries would add the stars and stripes. Neat, right?
I followed Martha’s recipe to a tee and as I was pouring custard over the ruffles I noticed there was way too much custard but emptied the bowl anyways. It will surely reduce by cooking or the ruffles will expand, I reasoned, and it will look just like Martha’s. I was wrong. The pie came out solid and no ruffles to be seen. Sigh. Clearly, her picture was taken before the custard was added. Dirty trick, Martha!
Since the recipe calls for only one roll of phyllo (sometimes spelled fillo and filo) package, I had another roll to try again. I used less than half her custard recipe and my ruffles were visible this time. I still didn’t like its golden pastry hue, but powdered sugar fixed that to some degree. All in all, it is a very simple and tasty recipe no matter the color and shape. Authentic Greek recipes for milk pie also include semolina, which I didn’t use, but don’t confuse galatopita with galktoboureko. The former is made without the phyllo.
If you have never used phyllo pastry sheets before you can find them in the freezer section of your grocery store, usually right next to the pie crusts. What to do with the second roll of phyllo? Make spinach and cheese pie, which I made on the air for the Dinner and a Book TV show, or baklava. Both taste exceptional!
Greek Milk Pie – Galaktoboureko
Ingredients:
Makes 9×13-inch pan
- 1 roll (12-14 sheets) Fillo Pastry Sheets
- 6 tablespoons Butter, melted
- 1 cup whole Milk or Heavy Cream
- 2 large Eggs
- 1 cup Caster Sugar
- 1 teaspoon Lemon Zest
- 1 tablespoon Lemon Juice
- 1 teaspoon Vanilla Extract
- Powdered Sugar, for dusting
- Blueberries and Raspberries (optional)
Directions:
First, generously grease a 9×13-inch baking pan with some of the melted butter. Preheat oven to 350 degrees Fahrenheit.
Second, loosely ruffle one by one fillo dough sheet by pulling the short ends together. There’s no wrong way of doing it. It’s similar to crumpling the paper but instead of crumpling it into a ball you scrunch it along the long side (see photos below).
Work quickly as the delicate sheets dry out fast or keep the rest covered while you’re ruffling. Place upright into prepared pan. Repeat process with remaining sheets, layering them closely next to each other. Of course, you might choose Martha’s way and place them in a round cake pan in a spiral.
With a pastry brush, brush remaining butter all over your ruffles. Bake until golden brown, about 30 minutes.
In the meantime, heat the milk or cream until just begins to boil. Set aside. Next, beat together the eggs and sugar in a medium bowl. Gradually add heated milk, a little at a time, whisking constantly; add vanilla, lemon juice, and zest.
Last, spoon the milk mixture evenly all over baked phyllo (fillo). Toss fruit over the ruffles or create a pattern.
Bake until filling has set, 25 to 30 minutes more. Dust with powdered sugar and add more fruit if desired.
Greek Milk Pie – Galaktoboureko
Ingredients
- 1 roll 12-14 sheets Fillo Pastry Sheets
- 6 tablespoons Butter melted
- 2 large Eggs
- 1 cup whole Milk or Heavy Cream
- 1 cup Caster Sugar
- 1 teaspoon Lemon Zest
- 1 tablespoon Lemon Juice
- 1 teaspoon Vanilla Extract
- Powdered Sugar for dusting
- Blueberries and Raspberries optional
Instructions
- Generously grease a 9x13-inch baking pan with some of the melted butter. Preheat oven to 350 degrees Fahrenheit.
- Loosely ruffle one by one fillo dough sheet by pulling the short ends together. There’s no wrong way of doing it. It’s similar to crumpling the paper but instead of crumpling it into a ball you scrunch it along the long side (see photos below). Work quickly as the delicate sheets dry out fast or keep the rest covered while you’re ruffling. Place upright into prepared pan. Repeat process with remaining sheets, layering them closely next to each other. Of course, you might choose Martha’s way and place them in a round cake pan in a spiral.
- With a pastry brush, brush remaining butter all over your ruffles. Bake until golden brown, about 30 minutes.
- In the meantime, heat the milk or cream until just begins to boil. Set aside. Beat together the eggs and sugar in a medium bowl. Gradually add heated milk, a little bit at a time, whisking constantly; add vanilla.
- Spoon the milk mixture evenly all over baked phyllo (fillo). Toss fruit over the ruffles or create a pattern. Bake until filling has set, 25 to 30 minutes more. Dust with powdered sugar and add more fruit if desired.
Notes
See this recipe featured at What’s On The List.
Have to ask: Did you use the 14” round cake pan on your first try? Most people don’t have an oversized cake pan.
No, I did not. I also don’t own an oversized cake pan. 🙂
Just wondering when you add the lemon juice and zest. It’s not mentioned in the instructions.
Oops! Thanks for pointing this error out. It’s fixed now (add it with vanilla). Have a great day and thank you so much for visiting! 🙂
Oh that Martha! Always making a girl second guess herself! Your milk pie turned out beautifully, despite Martha’s efforts! I’m pinning this one for later – thank you for sharing at the Talented Tuesday Link Party!
Lol, thank you Amy! Hugs
Looks so good! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Whoo-hoo! Thank you bunches! 😀
Wow! That looks incredible. I’m so impressed. Pinned and tweeted. We appreciate you stopping by to party with us. We hope to see you, tonight at 7 pm. Happy Monday! Lou Lou Girls
Thanks bunches! 😀
You’ve done it again! This looks delish! Thanks for sharing at Waiting on…Wednesday! Hope to see you back Wednesday!
You are so kind, Holly! Thank you and have a great week 🙂
Visiting today from the Sunday Features linkup. Your photos are beautiful – even the dog is well-posed in the background! Interesting how you pointed out that food photography can be deceiving! I am pinning this.
Thanks for visiting and the compliments, Susan! Yes, they can. If I didn’t see Martha’s ruffles, my interest to make that pie would not have been as high. Still very tasty, but we eat with our eyes first. 🙂
This looks sooo yummy! Thanks for sharing! 🙂
Thanks so much for stopping in! XO
This is so festive and pretty and sounds delicious! Thanks for sharing at What’d You Do This Weekend?!
Thanks, Joy, and thank you for stopping in! Enjoy your weekend!
Wow, this looks yummy and so festive! Thanks for linking up at the Weekend Blog Hop on My Flagstaff Home!
Jennifer
My pleasure! Glad to join you on your new journey and watch it grow 🙂
I love anything with phyllo! This is something I’ve never tried before. It sounds amazing! I love how colorful it is with the berries, too. Thanks for joining us for The Wednesday Showcase!
Thanks, Jenna. Have a great weekend!
This looks and sounds delicious Jas! I Love your recipe and photo! Pinned and shared!
I appreciate your compliments so much, Joanne! Thank you 🙂
As a friendly follow up, you recipe has been featured from the Say G’day Party and will appear on my blog post today! Congrats! Pinned and shared!
Thank you, Joanne! I’m thrilled 😀
Just looking at the ingredients…this has to be good! Thanks for sharing with the Thursday Blog Hop!
Thanks, Pam, and thanks for co-hosting!
This looks delicious! I’ve never made anything quite like it so I think I may just try it out!
Visiting from Waiting on Wednesday
xoxo
Lisa @ Fun Money Mom
Thank you, Lisa, it is quite easy to make even if it sounds complicated. As simple as it is, it tastes really great and I hope you give it a try! 😀
What a brilliant recipe all those phyllo layers and dreamy custard is heavenly. A fun twist for the 4th of July celebration. I really need to start wearing more aprons when cooking but I usually get started and then only after I get a big red stain on my white blouse do I think to pop one on. Wishing you a super week Jas. Your photos are gorgeous as always and always a difficult decision on which one I want to pin!!!
Bobbi, I’m the same with the apron. Too many shirts ruined before I think of putting one on. Thank you for always being so sweet, my friend! XO
Omg this looks absolutely amazing!!! The ruffles, the berries, the puffy pastry… I think this is the dessert of my dreams!
It really is simple to make and tasty. I like the lemon with fruit but haven’t tried the cinnamon version yet. Thank you for stopping by, Anne! XO
Okay, I admit I have never heard of milk pie. But your is divine. Love the addition of the fruit too. Big Hugs and happy Monday wishes!
Thanks, sweetie! Hugs to you as well!