Savory “galatopita” (Greek milk pie) with feta

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THE EXPERIENCE

recipe by:

Madam Ginger

traditional

contemporary

Level of difficulty

Time needed 80 minutes

INGREDIENTS

INGREDIENTS FOR THE FILLING

1 L whole milk

140 g fine semolina

2 eggs

1 tbsp butter

150 g DODONI Feta

salt & freshly ground pepper

EXTRA INGREDIENTS

100 g butter, melted

5 phyllo sheets

50 g DODONI Feta

PREPARATION

Weigh all the ingredients for the filling.

EXECUTION

Prepare the filling. Put the milk and semolina in a pot in medium heat, so that it gets warm but doesn’t boil. Stir continuously with a whisk for 5 minutes. Crack the eggs in a bowl and beat them, alongside the pot. Gradually add the milk mixture in the egg mixture, while stirring constantly with the whisk. Pour the final mixture from the bowl back in the pot, and cook slowly in medium heat while stirring, for about 8-10 minutes until it thickens. While stirring, add freshly ground pepper and a little bit of salt. Remove from heat, add 1 tbsp butter and 150 g DODONI Feta (crumbled), stir and let the filling cool down. With a brush grease a tart or round baking dish (26 cm diameter) using the melted butter and place the phyllo sheets one by one (lengthwise and crosswise), making sure that they’re well buttered. On top spread the filling evenly and sprinkle 50 g DODONI Feta on its surface. Cut the phyllo sheets wherever they’re too long, fold them around the filling and brush them with the melted butter one last time. Bake in a preheated oven at 180°C for about 50 minutes until golden brown.

Let it cool down and serve it slightly warm or at room temperature.

Savory “galatopita” (Greek milk pie) with feta