Galatopita (Milk Pie)
Source of Recipe
Aglaia Kremezi, author of "The Cooking of the Greek Islands
List of Ingredients
For a deep 9-inch pie dish
Ingredients
For the custard:
1 cup sweetened condensed milk
2 1/2 cups warm water
1/3 cup fine semolina flour
1 three-inch cinnamon stick
2 egg yolks
About 1/3 cup light olive oil, or safflower oil
One 3-inch piece of lemon zest
6 phylo sheets, defrosted according to package instructions
1/3 cup ground almonds
For the topping:
1 egg yolk
2 tablespoons milk
Recipe
In a sauce pan, preferably non-stick, pour the milk and then rinse the measuring cup with the warm water, as sweetened milk is very sticky and thick. Add semolina and cinnamon stick and bring to a boil, stirring, over medium-high heat. Continue to stir for about 10-12 minutes, until custard thickens. Remove from the heat, and stir in egg yolks, one at a time. Cover the surface with parchment paper or cling film, and let cool to room temperature.
(Up to this point custard may be made in advance and refrigerated for up to 1 day).
Preheat oven to 380F with a baking dish or pizza stones at the bottom rack.
Pour oil in a bowl together with the lemon zest. Lightly brush bottom and sides of pie dish with oil. Lay one phylo sheet as leaving at least a 2-inch overhanging, brush with oil, sprinkle with some almonds and continue with the rest of the sheets, making sure that you brush every second sheet with oil and sprinkle with almonds.
Spread custard over phylo and even the surface with a spatula. Cut surplus overhanging leaving about 2 inches all around, and fold over the filling.
Mix egg yolk and milk and pour over the custard, brushing the top of the phylo as well.
Place the pie dish on the heated baking sheet or stones and bake for 10 minutes. Reduce heat to 350 and continue baking for another 35-40 minutes or more, until top is golden brown. If it browns too soon, cover loosely with aluminum foil.
Cool on a rack and serve just warm, or at room temperature.
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