Galatopita from the Peloponnese


Galatopita, a specialty of the Peloponnese, may take a little more time to make in general, but this particular one is very easy because it does not have any phyllo!

Materials for a round pan with a diameter of 30 cm:

1,500 ml fresh milk
200 gr. brown sugar
250 gr. fine semolina
1 tsp. vanilla extract
150 gr. butter + a little extra for the pan
Five eggs, lightly beaten
granulated sugar and cinnamon powder for serving


Step 1

Preheat the oven to 180°C with the fan. Butter the pan well.

Step 2

Put the milk, sugar, and semolina in a large saucepan and stir over medium heat until the cream thickens. Remove the pan from the heat, add the vanilla and butter and stir until melted and incorporated.

Step 3

Gradually add the beaten eggs, working continuously with the egg beater until incorporated but not curdled. Pour the cream into the pan and bake in the oven for 1 hour.

Step 4

Let the galatopita cool, sprinkle with cinnamon and sugar, and serve.

Styling: K. Lykouresi, Food styling: Makis Georgiadis, Photography: Studio M

Dina Nikolau is a columnist for Olive Magazine. Translated by Paul Antonopoulos

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