Galatopita (milk pie)

Galatopita (milk pie)



For this pie, inspiration is on another level. The fact that you can taste something so wholesome, so unique, which conjures images of Trikalian tradition, is a gastronomical achievement. Our local recipes are shared memories for generations.

We can only imagine the moment of epiphany for this lovely “open” pie. A housewife, having just finished setting the layers of “fila” for a green pie, realizes that some of them are left over. Just then, fresh product from the daily milking of the cows arrives in the canister….

In this way, the cream is made, with some tablespoons of flour and some sweetness, a dash of aromatic cinnamon, is later added to create another version. Today, the steamy purity of the ingredients on the tray reveal a way of life which is, albeit simple, is abundant in happiness.


For the dough
650g flour
Water as much as needed
Some vinegar

For the filling
1,5lt milk
180g sugar
½ kg sugar
2 portions of vanilla powder
30g semolina
1 egg


For the dough

Add the flour and the salt in a basin. Make a hole in the middle and add some vinegar and the water while kneading. We should get soft and even dough. Split into 7 equal parts and let it rest for 30 minutes.

For the cream

In a pot add the milk and the flour and stir well. Then put it on the stove and keep stirring until it boils and sets. Remove from the stove and add the sugar, the vanillas and the semolina.

For the pie

Roll 7 layers of filo, oil them up and overlay them in an oiled tray. Position them so the edges overlap the tray, to create “kothro” (crust). After the cream cools down, pour it over the layers. Then, beat the egg and pour it over the cream so it can create a beautiful gratin. Bake in a pre-heated oven for about an hour at 180°C. When served, you can add cinnamon and baking sugar.

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