Recipe: Mani Style Milk Pie (Galatopita)

This traditional “galatopita,” or milk pie, has a thick crust and a rich semolina custard, made with fresh milk and a hint of orange zest.

Chef: Stavriani Zervakakou

Preparation & Cooking time: 2 hours & 25 minutes

Serves: 12

The region of Mani, in the Peloponnese, is known for two delicious desserts: koutalides (a type of doughnut served with powdered sugar or honey and cinnamon), and this rich and delicious galatopita (milk pie). Traditionally cooked in a wood-burning oven until the crust is crunchy and the custard has gained a nice crust, the pie is served mainly at Easter, on Holy Saturday. The choice of milk is important. This one is made with fresh goat’s milk, and another good option is buffalo milk, but if you can’t get your hands on that – use your favorite milk.



To make the crust, start by mixing together the flour, salt, zest and sugar in a bowl. Add the olive oil and then gradually add in 250-300 milliliters of water (you may need more or less). Knead for 3-4 minutes, until you have a smooth dough that douesn’t stick to your fingers.


Cover the bowl with cling film, and set aside for about half an hour.


Beat the eggs and sugar using a whisk or a mixer until fluffy.

Heat up the milk and semolina in a pot over medium heat, stirring continuously for about 7-8 minutes, until slightly thickened. Then remove from the heat.

Using a ladle, gradually add some of the milk custard to the eggs, 2-3 ladles at a time, while stirring continuously, until it’s all mixed and warm.

Add the orange zest and salt, and mix well.

Set the custard aside to cool slightly.

Assembling the pie

Preheat your oven to 180°C and grease a round baking pan lightly with a little bit of olive oil.

Sprinkle some flour over a smoothe surface to roll out the dough. Roll out into a round disk about 3 milimeters thick and 30 centimeters in diameter. Transfer it to your baking pan, covering the botton and sides completely.

Pour the custard into the crust in an even layer.

Fold the edges of the crust which spill over, towards the middle.

Bake for about 50-60 minutes, until the custard is golden.

Remove your milk pie from the oven and set it aside to cool for half an hour.

Dust with cinnamon and serve.

This recipe was previously published in Greek at


for the crust:

500 g all-purpose flour + extra for dusting


50 g powdered sugar

150 ml olive oil + a bit more for greasing the pan

1/3 tsp. salt

the zest from 1 wax-free lemon

for the custard:

180 g sugar

5 eggs

1 1/2 liter milk, preferably goat or buffalo milk

150 g fine semolina

the zest from 1 orange

1/5 tsp coarse salt

cinnamon, ground

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