Honey, nuts, pastry, cinnamon, semolina, milk…these ingredients when combined can produce knockout puddings and in my experience they tend to come from the Middle East or in ancient language Near Asia which takes in Greece, Turkey, Macedonia and the Eastern Mediterranean. I’m a sucker for baklava and halwa and most recently I’ve discovered Galotopita, the Greek Goddess of pudding. What is it? A humble description is ‘Milk Pie’ but that’s like describing Bowie as just a singer, it’s one dimensional and doesn’t capture depth and breadth, Galotopita is a comforting combination of milk, eggs and semolina baked into a cinnamon crusted custard quiche. Wonderfully textured and strangely at home during breakfast or as a dessert course.
Still curious, Kill the proverbial cat and crack those eggs and get baking!
How To Make Galotopita
- 1.2ltrs of whole milk
- 350g of fine semolina
- 180g of unsalted butter
- 3 eggs
- 350g of sugar
Preheat your oven to approx. 1800C/3500F/Gas Mark 4. Pour the milk into a saucepan and bring to a rolling simmer but don’t boil, now add the butter, sugar and semolina making sure to stir constantly until a thick crème forms. Take off the heat and let it cool for a few minutes. Beat the eggs and gently pour in to the mix and whisk well, Grease the sides of a baking dish with butter or oil and pour in the custard. Pop it into the oven for approximately 1 hour until the top has browned. Turn the heat off but leave the pie in for another 15 minutes. Remove the pie and let it stand and cool for a couple of hours allowing it to cool.
Before serving dust with cinnamon and serve with flaked nuts and raisins. Be warned one serving never seems to be enough!