Milk Pie, Galatoboureko

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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servings 390 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 390 kcal
  • 20%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 52.7g
  • 17%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.



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 e...

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 an...

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 inst...

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, alon...

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 j...

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 ...

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...

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

I added all the ingredients for the custard together and used my silicone whisk continuously until it was cooked, saved a lot of time and avoided curdling of the eggs.

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