Milk Pie, Galatoboureko Recipe -
Milk Pie, Galatoboureko Recipe

Milk Pie, Galatoboureko

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"Galataboureko is a sweet Greek treat made with a semolina custard layered into phyllo dough, and soaked with a simple lemon syrup."

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Ingredients Edit and Save

Original recipe makes 18 servings Change Servings


  1. In a 4 to 6 quart heavy pot, bring the milk to a boil, and reduce heat to low. Sprinkle in the semolina, whisking constantly. Add the sugar, and simmer for 5 to 6 minutes, stirring occasionally. Remove from the heat, whisk in 2/3 cup of the butter, and add eggs one at a time, stirring well after each addition. Blend in the vanilla. The mixture will be thick but pourable, like a soft polenta.
  2. Preheat the oven to 375 degrees F.
  3. Butter a 9-by-13-inch baking pan. Line bottom with 8 sheets of phyllo, layering them one at a time, and brushing each sheet with butter. The sheets will be larger than the baking pan. Be certain that the bottom is covered by pressing the dough into the corners, and allow the excess to run up the sides of the pan. Phyllo sheets not in use should always be covered with a damp towel.
  4. Pour the milk filling over the sheets. Cover with remaining 12 sheets of phyllo, repeating the layering process, and brushing each sheet with butter.
  5. With a very sharp knife, trim the dough around the edges of the pan, and score the top diagonally in two directions to make diamond-shaped slits on the surface. Sprinkle the top with a little water, and bake 45 minutes to 1 hour. Check after 45 minutes, pie is done when top is light brown and the filling is set.
  6. As soon as the pie is in the oven, begin to make the syrup. Combine water and sugar in a 4 quart sauce pan. Squeeze the halved lemon in the sugared water, and drop the juiced half in the liquid. Simmer on low heat for about 45 minutes. Discard the lemon. Very carefully, because syrup can boil vigorously, pour the hot syrup over the pie as soon as it is removed from the oven.
  7. Let the pie cool completely and then serve by cutting along the diagonal scores made prior to baking.
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Reviews More Reviews

Jan 14, 2008

Wonderful recipe. I did take the advice of one of the others who rated this and increased the sugar to 1 3/4 cups. I also increased the semolina (Cream of Wheat Cereal) to 3/4 cup, increased eggs to 5 and vanilla to 1 teaspoon. It was outstanding! (I actually combined 3 different recipes using this as the basic. It was wonderful!!

Dec 25, 2006

It really had a good flavor and I received many compliments from people who had never eaten anything similar. I found that baking for 45 minutes was too long. I checked on it after 40 minutes and the filling looked a bit curdled and the top was pretty brown. I will check my oven temperature before making this again. If I find my oven is accurate, I will reduce the baking time.


11 Ratings

Apr 25, 2008

Made this recipe as stated, only I used 5 eggs plus increased the sugar from 200g to 250g and because I've not heard or ever seen "Phylo" dough (is it an American thing?), used Fillo pastry instead. Sweetness was just right - not bland or too sweet. The mixture turned out like custard, and tended to spill out when cutting up the pie. Maybe this has to do with using delicate Fillo pastry instead of dough? Overall, the taste was very good. I didn't make the sauce but just sprinkled the top with icing sugar which was ok. Next time I'll just be trying to make the mixture a bit more thick so it doesn't spill.

Sep 22, 2011

Absolutely fantastic--best I've had since I was in Greece! The only thing I might try differently next time is to add a strip of orange rind to the syrup; this was how I learned to make it, along with a bit of orange zest added to the filling (scant teaspoon, no more). This is the recipe I lost 15 years ago--glad to have it back!!

Mar 08, 2010

This was absolutely delicious! My boyfriend said that it was perhaps the best dessert I ever made. I made it exactly as stated except that I put the juice from the whole lemon in,instead of just half of a lemon. We ate it cold. The lemon was not overpowering, but just right. I was worried that the "syrup"on top would be too watery and ruin it, but it was exactly perfect. Without it, the recipe would not have been so good. I am going to make it for our upcoming Easter dessert for two dinners.

Aug 20, 2008

I liked this but my husband and brother didn't. I think it's one of those love or hate recipes. I added more sugar. May make less next time if I'm the only one eating it. Darn, I was excited about this one. (FYI- I liked this way better cold. If you like custard or flan-like textures, you will probably like this.)

Oct 18, 2007

Wonderful, really authentic in flavor. Increase the sugar though for more Western tastes, I'd say increase it to 1 3/4 cups to 2 cups sugar if you plan on feeding it to people who didn't grow up eating it.

Jul 17, 2009

great and easy recipie to make ..came out great.


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  • Calories
  • 390 kcal
  • 20%
  • Carbohydrates
  • 52.7 g
  • 17%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 18.1 g
  • 28%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 161 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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