Greek Milk Pie!

An enduring love for custard desserts...

Today at the shops I bought borlotti beans, chestnuts, cavolo nero and savoy cabbage. I LOVE this time of year. The produce may not seem as exciting as summer’s tomatoes or stone fruit, but gosh there truly is beauty in all seasons and right now is feeling so cosy.

With the savoy cabbage I made a chou farci (stuffed cabbage) with pork and fennel sausages and porcini mushrooms. I served it with soft polenta and it was just so comforting.

The recipe is in my new cookbook which I can share more on so very soon!! Exciting!

I think I’m going to make a thick soup with the borlotti beans and chestnuts! TBC!

In other news, in case you missed it, I’m back running pasta classes here in Melbourne!

The first one is July 12 on a Friday evening! More to come, but for the first one, Details here! We make semolina and egg pasta, lots of shapes + dinner, drinks and snacks!

Now, onto the recipe which is for paid subs this week!

Paid subscriptions are $8 per month or $80 per year ($6.66 per month)

Today I wanted to share with you a recipe which is just so simple, and so rewarding. It’s Greek Milk Pie AKA Galatopita! A semolina custard base flavoured with lemon and vanilla is cooked until thick then poured onto layers of filo pastry brushed with melted butter. I love custard desserts so much and this is just one of them to add to your repertoire if you’re a lover too!

The pie is even better if you use clarified butter. I find the pastry remains crispier as it cools! But melted is totally fine.

To clarify the butter, I melt it in a saucepan over a low-medium heat then continue to cook for 4-5 minutes. The butter will bubble a lot and the sound will change. The foam can now be scooped off (these are the milk solids). Strain through a cheesecloth and discard any brown bits.

This pie is lovely warm, after about 30 minutes or so of resting. But equally as delicious cold from the fridge for breakfast!

Enjoy!

Julia x

Greek milk pie - Galatopita