Greek Milk Pie - Galaktoboureko - All that's Jas

Greek Milk Pie – Galaktoboureko

Greek Milk Pie - Galaktoboureko - All that's Jas

Hey, Martha, I see your ruffled milk pie and raise you a Galaktoboureko.

I loved the look of Martha’s milk pie and thought if I make it in a rectangular instead of a round pan it would be THE perfect dessert for the 4th of July.  Here’s how I envisioned it: the ruffles would mimic the fabric folds in the wind while blueberries and raspberries would add the stars and stripes. Neat, right?

I followed Martha’s recipe to a tee and as I was pouring custard over the ruffles I noticed there was way too much custard but emptied the bowl anyways. It will sure reduce by cooking or the ruffles will expand, I reasoned, and it will look just like Martha’s. I was wrong. The pie came out solid and no ruffles to be seen. Sigh. Clearly, her picture was taken before the custard was added. Dirty trick, Martha!

Since the recipe calls for only one roll of phyllo (sometimes spelled fillo and filo) package, I had another roll to try again. I used less than half her custard recipe and my ruffles were visible this time. I still didn’t like its golden pastry hue, but powdered sugar fixed that to some degree.  All in all, it is very simple and tasty recipe no matter the color and shape. Authentic Greek recipes for milk pie also include semolina, which I didn’t use, but don’t confuse galatopita with galktoboureko. The former is made without the phyllo.

If you have never used phyllo pastry sheets before you can find them in the freezer section of your grocery store, usually right next to the pie crusts. What to do with the second roll of phyllo? Make spinach and cheese pie, which I made on the air for Dinner and a Book TV show, or baklava (an old recipe of mine that clearly needs new photos). Both taste exceptional!

 

Ingredients:
Makes 9×13-inch pan

1 roll (12-14 sheets) Phyllo Pastry Sheets
6 tablespoons Butter, melted
2 large Eggs
1 cup whole Milk or Heavy Cream
1 cup Caster Sugar
1 teaspoon Lemon Zest
1 tablespoon Lemon Juice
1 teaspoon Vanilla Extract
Powdered Sugar, for dusting
Blueberries and Raspberries (optional)

 

Directions:

Generously grease a 9×13-inch baking pan with some of the melted butter. Preheat oven to 350 degrees Fahrenheit.

Loosely ruffle one by one phyllo dough sheet by pulling the short ends together. There’s no wrong way of doing it. It’s similar to crumpling the paper but instead of crumpling it into a ball you scrunch it along the long side (see photos below).

Greek Milk Pie - Galaktoboureko - All that's Jas Greek Milk Pie - Galaktoboureko - All that's Jas

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Work quickly as the delicate sheets dry out fast or keep the rest covered while you’re ruffling. Place upright into prepared pan. Repeat process with remaining sheets, layering them closely next to each other. Of course, you might choose Martha’s way and place them in a round cake pan in a spiral.

With a pastry brush, brush remaining butter all over your ruffles. Bake until golden brown, about 30 minutes.

In the meantime, heat the milk or cream until just begins to boil. Set aside. Beat together the eggs and sugar in a medium bowl. Gradually add heated milk, a little bit at a time, whisking constantly; add vanilla, lemon juice and zest.

Greek Milk Pie - Galaktoboureko - All that's Jas

Spoon the milk mixture evenly all over baked phyllo. Toss fruit over the ruffles or create a pattern.

Greek Milk Pie - Galaktoboureko - All that's Jas

Bake until filling has set, 25 to 30 minutes more. Dust with powdered sugar and add more fruit if desired.

Greek Milk Pie - Galaktoboureko - All that's Jas

Greek Milk Pie - Galaktoboureko - All that's Jas

Greek Milk Pie – Galaktoboureko

Rating: 51

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 9x13 pan

Greek Milk Pie – Galaktoboureko

Get a taste of Greece without traveling with this creamy and crisp milk pie.

Ingredients

  • 1 roll (12-14 sheets) Phyllo Pastry Sheets
  • 6 tablespoons Butter, melted
  • 2 large Eggs
  • 1 cup whole Milk or Heavy Cream
  • 1 cup Caster Sugar
  • 1 teaspoon Lemon Zest
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Vanilla Extract
  • Powdered Sugar, for dusting
  • Blueberries and Raspberries (optional)

Directions

Generously grease a 9x13-inch baking pan with some of the melted butter. Preheat oven to 350 degrees Fahrenheit.

Loosely ruffle one by one phyllo dough sheet by pulling the short ends together. There’s no wrong way of doing it. It’s similar to crumpling the paper but instead of crumpling it into a ball you scrunch it along the long side (see photos below). Work quickly as the delicate sheets dry out fast or keep the rest covered while you’re ruffling. Place upright into prepared pan. Repeat process with remaining sheets, layering them closely next to each other. Of course, you might choose Martha’s way and place them in a round cake pan in a spiral.

With a pastry brush, brush remaining butter all over your ruffles. Bake until golden brown, about 30 minutes.

In the meantime, heat the milk or cream until just begins to boil. Set aside. Beat together the eggs and sugar in a medium bowl. Gradually add heated milk, a little bit at a time, whisking constantly; add vanilla.

Spoon the milk mixture evenly all over baked phyllo. Toss fruit over the ruffles or create a pattern. Bake until filling has set, 25 to 30 minutes more. Dust with powdered sugar and add more fruit if desired.

Notes

For a different flavor, omit the lemon and berries and dust the pie with cinnamon instead.

http://all-thats-jas.com/2015/06/greek-milk-pie-galaktoboureko.html

This recipe is featured at What’s On The List?

Looking forward to connecting with you soon.

For more quick recipes and tips follow my All that’s Jas Facebook page or social network of your preference. It makes my day 🙂

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of the Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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36 Comment

  1. Reply
    Simple Egg Pie - All that's Jas
    December 21, 2016 at 9:10 am

    […] To make a long story short, this recipe uses half a box of filo sheets and if you don’t know what to do with another half…well, just whip up that baklava cheesecake fusion, or make galaktoboureko – Greek milk pie. […]

  2. Reply
    Jan
    September 20, 2015 at 8:35 am

    Just wondering when you add the lemon juice and zest. It’s not mentioned in the instructions.

    1. Reply
      allthatsjas
      September 20, 2015 at 8:49 am

      Oops! Thanks for pointing this error out. It’s fixed now (add it with vanilla). Have a great day and thank you so much for visiting! 🙂

  3. […] I saw Jas from All That’s Jas‘ Greek Milk Pie – Galaktoboureko, I […]

  4. Reply
    rxhomeremedies
    June 15, 2015 at 11:58 pm

    Oh that Martha! Always making a girl second guess herself! Your milk pie turned out beautifully, despite Martha’s efforts! I’m pinning this one for later – thank you for sharing at the Talented Tuesday Link Party!

    1. Reply
      allthatsjas
      June 16, 2015 at 9:50 am

      Lol, thank you Amy! Hugs

  5. Reply
    Stephanie
    June 15, 2015 at 7:53 pm

    Looks so good! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

    1. Reply
      allthatsjas
      June 15, 2015 at 8:34 pm

      Whoo-hoo! Thank you bunches! 😀

  6. Reply
    Lou Lou Girls
    June 15, 2015 at 1:24 pm

    Wow! That looks incredible. I’m so impressed. Pinned and tweeted. We appreciate you stopping by to party with us. We hope to see you, tonight at 7 pm. Happy Monday! Lou Lou Girls

    1. Reply
      allthatsjas
      June 15, 2015 at 3:56 pm

      Thanks bunches! 😀

  7. Reply
    Holly
    June 15, 2015 at 12:58 am

    You’ve done it again! This looks delish! Thanks for sharing at Waiting on…Wednesday! Hope to see you back Wednesday!

    1. Reply
      allthatsjas
      June 15, 2015 at 7:43 am

      You are so kind, Holly! Thank you and have a great week 🙂

  8. Reply
    Susan - ofeverymoment
    June 14, 2015 at 10:10 am

    Visiting today from the Sunday Features linkup. Your photos are beautiful – even the dog is well-posed in the background! Interesting how you pointed out that food photography can be deceiving! I am pinning this.

    1. Reply
      allthatsjas
      June 14, 2015 at 12:56 pm

      Thanks for visiting and the compliments, Susan! Yes, they can. If I didn’t see Martha’s ruffles, my interest to make that pie would not have been as high. Still very tasty, but we eat with our eyes first. 🙂

  9. Reply
    Somer
    June 12, 2015 at 8:55 pm

    This looks sooo yummy! Thanks for sharing! 🙂

    1. Reply
      allthatsjas
      June 13, 2015 at 10:15 am

      Thanks so much for stopping in! XO

  10. Reply
    joylovefood
    June 12, 2015 at 8:15 pm

    This is so festive and pretty and sounds delicious! Thanks for sharing at What’d You Do This Weekend?!

    1. Reply
      allthatsjas
      June 13, 2015 at 10:14 am

      Thanks, Joy, and thank you for stopping in! Enjoy your weekend!

  11. Reply
    Jennifer
    June 12, 2015 at 12:35 pm

    Wow, this looks yummy and so festive! Thanks for linking up at the Weekend Blog Hop on My Flagstaff Home!

    Jennifer

    1. Reply
      allthatsjas
      June 12, 2015 at 2:10 pm

      My pleasure! Glad to join you on your new journey and watch it grow 🙂

  12. Reply
    Jenna Brussee (@aSavoryFeast)
    June 12, 2015 at 9:33 am

    I love anything with phyllo! This is something I’ve never tried before. It sounds amazing! I love how colorful it is with the berries, too. Thanks for joining us for The Wednesday Showcase!

    1. Reply
      allthatsjas
      June 12, 2015 at 11:12 am

      Thanks, Jenna. Have a great weekend!

  13. Reply
    Joanne T Ferguson
    June 12, 2015 at 6:06 am

    This looks and sounds delicious Jas! I Love your recipe and photo! Pinned and shared!

    1. Reply
      allthatsjas
      June 12, 2015 at 9:09 am

      I appreciate your compliments so much, Joanne! Thank you 🙂

      1. Reply
        Joanne T Ferguson
        June 18, 2015 at 3:02 am

        As a friendly follow up, you recipe has been featured from the Say G’day Party and will appear on my blog post today! Congrats! Pinned and shared!

        1. Reply
          allthatsjas
          June 18, 2015 at 8:59 am

          Thank you, Joanne! I’m thrilled 😀

  14. Reply
    Pam@over50feeling40
    June 11, 2015 at 2:26 pm

    Just looking at the ingredients…this has to be good! Thanks for sharing with the Thursday Blog Hop!

    1. Reply
      allthatsjas
      June 11, 2015 at 2:59 pm

      Thanks, Pam, and thanks for co-hosting!

  15. Reply
    Lisa @ Fun Money Mom
    June 10, 2015 at 12:44 pm

    This looks delicious! I’ve never made anything quite like it so I think I may just try it out!

    Visiting from Waiting on Wednesday

    xoxo
    Lisa @ Fun Money Mom

    1. Reply
      allthatsjas
      June 10, 2015 at 1:43 pm

      Thank you, Lisa, it is quite easy to make even if it sounds complicated. As simple as it is, it tastes really great and I hope you give it a try! 😀

  16. Reply
    Bam's Kitchen
    June 8, 2015 at 8:25 pm

    What a brilliant recipe all those phyllo layers and dreamy custard is heavenly. A fun twist for the 4th of July celebration. I really need to start wearing more aprons when cooking but I usually get started and then only after I get a big red stain on my white blouse do I think to pop one on. Wishing you a super week Jas. Your photos are gorgeous as always and always a difficult decision on which one I want to pin!!!

    1. Reply
      allthatsjas
      June 9, 2015 at 8:10 am

      Bobbi, I’m the same with the apron. Too many shirts ruined before I think of putting one on. Thank you for always being so sweet, my friend! XO

  17. Reply
    Anne
    June 8, 2015 at 3:41 pm

    Omg this looks absolutely amazing!!! The ruffles, the berries, the puffy pastry… I think this is the dessert of my dreams!

    1. Reply
      allthatsjas
      June 9, 2015 at 8:07 am

      It really is simple to make and tasty. I like the lemon with fruit but haven’t tried the cinnamon version yet. Thank you for stopping by, Anne! XO

  18. Reply
    Katherines Corner
    June 8, 2015 at 10:48 am

    Okay, I admit I have never heard of milk pie. But your is divine. Love the addition of the fruit too. Big Hugs and happy Monday wishes!

    1. Reply
      allthatsjas
      June 9, 2015 at 8:06 am

      Thanks, sweetie! Hugs to you as well!

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