The sweet milk custard bakes into the phyllo to create a creamy, soft, doughty centre, while the tops of the phyllo circles exposed allow the top of the pie to get crispy. The addition of powdered sugar and cinnamon is perfect for this galatopita. For a seasonal recipe, you may like to try Riri’s phyllo pumpkin pie!
Each bite is sweet, creamy, and crunchy from the phyllo. Served warm with vanilla ice cream makes, this milk pie is even more indulgent and delicious!
WHY YOU’LL LOVE THIS RECIPE
- Galatopita (pronounced galah-to-pita) translates to milk pie in English. I’ve used phyllo sheets for this recipe to add a bit of doughy and crispy texture to the milk pie. Plus, the phyllo adds a nice little design rustic element to the pie (win-win)
How Is Galatopita Different From Galaktoboureko?
Galatopita can be made with or without phyllo sheets but doesn’t incorporate honey syrup or cream of wheat. Galaktoboureko uses cream of wheat for the filling and is made with phyllo sheets and soaked in citrus-infused honey syrup.
“Gala” translates to milk in Greek. Galatopita can be viewed as a lighter option than galaktoboureko, but both Greek desserts are so delicious!
Phyllo Pastry Sheets: What Is Phyllo and Where To Find Phyllo Sheets?
Phyllo or filo sheets are sold in the freezer section of your grocery store. At times, phyllo can be challenging to work with, but the phyllo is scrunched and then folded into a circle for this recipe, so it doesn’t need to be perfect.
If you’re planning to make this recipe, keep in mind that the box of phyllo will need to be thawed overnight in your refrigerator overnight. Ideally, allow the thawed phyllo pastry to sit for about an hour at room temperature before using it for your galatopita.
Phyllo pastry sheets are made up of flour, water and a small amount of oil or vinegar. The sheets of phyllo are very thin and delicate.
The longer phyllo is exposed to air, the faster it will dry out, so only remove the phyllo sheets from the plastic packaging right before you use it.
You can store leftover phyllo back in the plastic wrap and cardboard container and store it in the fridge for up to 30 days. So be careful when opening the packaging if you plan to save some phyllo for another recipe! Like (link to orange pie or chocolate orange pie)
If the use of phyllo has you searching for a different recipe, just read one more sentence. The best part of using phyllo for this recipe is that it doesn’t have to be perfect. Instead, the phyllo sheets are scrunched together and then folded into loose circles.
In my opinion, any tears in the phyllo make this dessert look even more rustic. The phyllo is baked directly into the custard, and the top of the pie is dusted with icing sugar and cinnamon so no one will be able to tell if your phyllo has tears or rips in it. They’ll be too excited to try it!
INGREDIENT NOTES
Phyllo pastry sheets: As mentioned above, the phyllo sheets will need to be thawed in the refrigerator overnight. They are delicate, but it’s ok if they tear or rip a bit.
You won’t need all of the phyllo sheets in the box, so carefully save the packaging to store the extra phyllo sheets in the fridge for another recipe. If you’re looking for more easy phyllo recipes, you could try a chocolate orange phyllo cake or a Greek orange phyllo cake recipe!
Milk: I would suggest using whole milk with 3.5% milk fat or homogenized milk with 3.25% milk fat. Using higher-fat milk instead of skim milk will add creaminess and thickness to the custard.
When I first created this recipe, I made it using oat milk instead. It can work for an equal 1:1 ratio substitution, but you’ll want to use a barista version or creamy oat milk. I used oat milk that wasn’t very creamy, so the pie didn’t have the beautiful creamy colour custard. However, it still tasted really good!
Cinnamon stick: I love the flavour of cinnamon, so I try to use it a lot in baking. If you don’t like cinnamon, you can leave out the cinnamon stick. I made this recipe at first, adding cinnamon powder to the oat milk.
The flavour was delicious, but the cinnamon powder changed the colour of the milk to a darker brown colour. So, for the final recipe, I swapped out cinnamon powder for a cinnamon stick. You’ll still get the cinnamon flavour, but the colour of the milk won’t vary.
Sugar: White granulated sugar works well and can be easily whisked into the eggs.
Eggs: The eggs should be at room temperature so that they can mix well with the sugar and pure vanilla extract.
Lemon zest: When using a citrus zester to grate the lemon zest, aim only to get the bright skin of the lemon. Grating further down towards the white part, known as the “pith,” is more bitter. Zest loses its flavour if it sits out for too long, so it’s best to zest the lemon right before adding it to the milk.
HOW TO MAKE A RUFFLED MILK PIE SKILLET: STEP BY STEP
*Reminder* Before you get started, you’ll need to thaw the phyllo sheets in the packaging overnight in the refrigerator. For best results, allow time for the phyllo sheets and eggs to come to room temperature before preparing this recipe.
STEP 1: Preheat your oven to 350° F on bake.
STEP 2: Unwrap the phyllo sheets from the box. The phyllo should be at room temperature. You won’t need all of the phyllo sheets, so be careful when opening the box so that you can place the extra phyllo sheets back in the box and save them for another recipe. Phyllo dries out quickly, so open the box only when you’re ready to butter the phyllo sheets.
STEP 3: Melt 1/4 cup of unsalted butter. Clean a medium-sized surface like a kitchen counter or kitchen table. I place a large piece of parchment paper down on the surface. Then carefully take one phyllo sheet and place it flat on the parchment paper. Dip the pastry brush in the melted butter and lightly brush one side of the phyllo sheet with butter.
Scrunch the buttery phyllo lengthwise and roll the single sheet of phyllo into a circle. Keep the circle loose and tall. Place the first roll in the center of the cast iron skillet. Repeat this process for 6-7 phyllo sheets, placing each new phyllo roll around the centre roll in the cast iron skillet.
STEP 4: Lightly brush the tops of the rolled phyllo circles with any remaining butter and place the cast iron skillet in the preheated oven for 15 minutes or until the phyllo is a light golden brown colour.
STEP 5: While the phyllo is in the oven, prepare the custard filling. Heat the milk, 1/2 a cup of sugar, cinnamon stick, and lemon zest in a medium saucepan. Stir and simmer over medium-low heat. If the milk gets too hot, it may boil over and burn on the bottom.
STEP 6: In a separate large mixing bowl, combine the room temperature eggs, 1/4 cup sugar, and vanilla extract. Whisk well together until the eggs are frothy.
If you’d like, you can use an electric stand mixer with a whisk attachment or a handheld electric mixer on low speed to beat the eggs, sugar, and vanilla. You’ll want to use a larger mixing bowl since you’ll be combining all of the milk mixtures with the eggs.
STEP 7: Check on the phyllo pastry in the oven. If it’s golden brown and crispy, remove it from the oven and set it aside. The cast-iron skillet will be very hot, so use an oven glove every time you touch the handle.
STEP 8: Remove the cinnamon stick from the hot milk mixture. Slowly temper the egg mixture by combining a large spoonful of the hot milk mixture with the eggs and whisking. Repeat this process 3-4 times.
Remove the hot milk mixture from the heat and slowly pour the remaining amount into the egg mixture while whisking. Next, pour the creamy custard mixture into the cast iron skillet over the baked phyllo circles.
STEP 9: Place the cast iron skillet back in the oven for about 25-30 minutes at 350 degrees F. If the centre of the milk pie is still jiggly, then allow the pie to bake in the oven for another 5 minutes. The milk pie will settle more as it cools.
STEP 10: Remove the skillet from the oven and let the pie cool in the cast iron skillet for about 20-30 minutes before cutting it. The cooling process is the hardest part, but you’ll need to allow time for the custard to set. Then, sprinkle with icing sugar and cinnamon.
What Should I Serve With Milk Pie (Galatopita)?
Galatopita is best sprinkled with cinnamon and powdered sugar. It’s a simple dessert, but it is so good on its own. You can also serve it with vanilla ice cream or whipping cream.
I think it’s best served warm, but it’s up to you! Many people enjoy galatopita cold from the fridge, at room temperature, or heated up in the oven or microwave.
STORING & REHEATING
How Should I Store Milk Pie (Galatopita)?
Let the galatopita cool completely before refrigerating. You can store galatopita in your refrigerator for up to four days. If you’d like to reheat a piece before enjoying or serving, I recommend reheating it in the oven at 350 degrees F on bake until the pie is warmed through.
This way, the phyllo will still be slightly crispy. It is quicker to reheat in the microwave, resulting in a softer but still delicious galatopita!
Easy Greek Dessert Ideas!
- Chocolate Orange Phyllo Cake Recipe
- Greek Orange Phyllo Cake Recipe
- Dairy-Free Creamy Rice Pudding Recipe
- Phyllo Pumpkin Pie Without Evaporated Milk
Ruffled Milk Pie Skillet Recipe (Galatopita)
Equipment
- 10" cast iron skillet
- Pastry brush
- Medium-sized bowl
- Medium-sized saucepan
Ingredients
Phyllo Sheet Circles
- 6-7 phyllo pastry sheets thawed
- 1/4 cup unsalted butter melted
Simple Custard Filling
- 3 cups milk homogenized milk 3.25% M.F. or whole milk 3.5% M.F.
- 3/4 cup white granulated sugar
- Lemon zest from one small lemon
- 1 cinnamon stick
- 3 eggs room temperature
- 1 tablespoon pure vanilla extract
To sprinkle on top of the baked galatopita
- 2 teaspoons cinnamon you can add more if you like!
- 1 tablespoon powdered sugar or confectioners’ sugar you can add more if you like!
Instructions
- Preheat your oven to 350 degrees F on bake.
- Unwrap the phyllo sheets from the box. The phyllo should be at room temperature. Phyllo dries out quickly, so be sure to open the box only when you're ready to butter the phyllo sheets.
- Melt 1/4 cup of unsalted butter. I place a large piece of parchment paper down on a clean surface. Then carefully take one phyllo sheet and place it flat on the parchment paper. Dip the pastry brush in the melted butter and lightly brush one side of the phyllo sheet with butter. Scrunch the buttery phyllo lengthwise and roll the single sheet of phyllo into a circle. Keep the circle loose and tall. Place the first roll in the center of the cast iron skillet. Repeat this process for 6-7 phyllo sheets, placing each roll of phyllo around the cast iron skillet.
- Lightly brush the tops of the rolled phyllo circles with any remaining butter and place the cast iron skillet in the preheated oven for 15-20 minutes or until the phyllo is a light golden brown colour.
- While the phyllo is in the oven, prepare the creamy custard filling. In a medium saucepan, heat the milk, 1/2 a cup of sugar, cinnamon stick, and lemon zest. Stir and simmer over medium-low heat. If the milk gets too hot, it may boil over and burn on the bottom.
- In a separate large mixing bowl, combine the room temperature eggs, 1/4 cup sugar, and vanilla extract. Whisk well together until the eggs are frothy. If you'd like, you can use an electric stand mixer with a whisk attachment or a handheld electric mixer on low speed to beat the eggs, sugar, and vanilla. You'll want to use a larger mixing bowl since, eventually you'll be combing all of the milk mixture with the eggs.
- Check on the phyllo pastry in the oven. If it's lightly golden brown and crispy, remove it from the oven and set it aside on a heat-resistant surface. The cast-iron skillet will be very hot, so use an oven glove every time you touch the handle.
- Remove the cinnamon stick from the hot milk mixture. The milk should be hot but not boiling at any point. Slowly temper the egg mixture by combining a large spoonful of the hot milk mixture with the eggs and whisking. Repeat this process 3-4 times. Remove the hot milk mixture from the heat and slowly pour the remaining amount into the egg mixture while whisking. Pour the creamy custard mixture into the cast iron skillet with the baked phyllo circles.
- Place the cast iron skillet back in the oven for 25-30 minutes at 350 degrees F. After 30 minutes, if the custard is still jiggly in the centre, keep the skillet in the oven for another 5 minutes.
- Remove the skillet from the oven and let the pie cool in the cast iron skillet for about 20-30 minutes before cutting it. The cooling process is the hardest part, but you'll need to allow time for the custard to set. Then, sprinkle with icing sugar and cinnamon.
Notes
- Before you get started, you'll need to thaw the phyllo sheets in the packaging
overnight in the refrigerator. For best results, allow time for the phyllo
sheets and eggs to come to room temperature before preparing this recipe.
Nutrition
Date Published: April 1, 2022
Ruffled Milk Pie Skillet Recipe (Galatopita)
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