Galatopita is a delightful and creamy Greek custard pie made with milk and semolina. It’s similar to galaktoboureko- but so much easier to prepare as there is no filo pastry involved; we can guarantee you it tastes just as good! There are many versions of this recipe, however, ours includes a syrup that creates a lovely caramelised finish! 


Greek custard pie

–  60 x grams unsalted butter

–  4 x cups milk

–  1 x cup semolina

– 1 x cup sugar

–  4 x eggs, lightly beaten

–  2 x tablespoons vanilla sugar

– 1 x tablespoon fresh lemon juice 

– Cinnamon sugar for dusting (optional)

For the syrup:

– 1 x cup water

– 1  x cup sugar

– 1/2 x lemon juiced


  • Preheat oven to 180 degrees C and lightly grease a 9 x 12-inch baking dish.
  • In a large saucepan heat, the milk with butter until it boils, stir frequently.
  • Add sugar, beaten eggs, semolina, and lemon juice and whisk continuously until the mixture slightly thickens – about 10 minutes.
  • Pour the mixture into greased baking dish and bake for 40 minutes. 
  • While custard is baking, boil water and sugar and lemon juice in a small pot, simmer uncovered for about 10 minutes- syrup should slightly thicken.
  • Take custard pie out of the oven and pour syrup over the entire custard. Place back into the oven and bake for an additional 10 minutes.
  • Allow the custard to cool and then dust with cinnamon sugar.

*Recipe and Images by IN+SIGHTS GREECE © (Copyright) 

Penny Zalalas

Executive Editor

At the age of 18, when starting her university degree in Media & Culture, Penny was offered her first role in the industry and began her career at Rupert Murdoch’s News Limited. Since then she has worked as a journalist & editor in both print & online publications, bringing with her 20 + years of experience in magazines. Her utter love for Greece, plus a constant urge to create, innovate & inspire is what led her to launch IN+SIGHTS GREECE.

No Comments Yet

Comments are closed