Galatopita, a milk pie without phyllo, holds a special place in my heart, evoking cherished memories of childhood and Easter vacations. A dear family friend, whose love infused every bite, made this sweet treat a timeless favorite. We continue to gather with friends during festivities to savor its sweetness!
Recently, our friend shared the secret behind this dairy pie's exceptional flavor – high-quality milk! The fresher and more natural, the more unique the taste. You can enjoy this traditional dessert year-round, even at Christmas, as it's remarkably easy to prepare when you follow the instructions.
For this traditional galatopita without phyllo recipe, you'll need milk, eggs, vanilla, sugar, butter, and fine semolina. I'm eager to experiment with stevia instead of sugar and will share the results soon!
Creating this galatopita without phyllo takes approximately 40-45 minutes of preparation and 30 minutes of baking time. Discover the magic of Greek flavors with each delightful bite!
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Galatopita without Phyllo - Ingredients
- 1.25 l of milk
- 250 g of fine semolina
- 250 g of sugar
- 2 vanilla extract
- 3 eggs
Galatopita without Phyllo - How to Make
- Start this galatopita without phyllo by taking a pot and adding the milk. Bring to a boil over medium heat.
- Preheat oven to 200°C and grease well in a baking pan with butter.
- In a bowl, beat the eggs.
- Add the semolina, sugar, and vanilla extract to the milk. Mix well.
- Add the eggs and mix well.
- Add the butter and mix well.
- Pour the mixture into the baking pan.
- Bake for around 30 minutes until the galatopita gets a nice golden color.
- Allow the galatopita to cool before serving,