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Stretching raw dough into paper-thin sheets of filo (or phyllo, Greek for ‘leaf’) likely originated in the kitchens of the Topkapı Palace (in current Istanbul, Turkey) during the time of the Ottoman Empire, based on Central Asian and Romano-Byzantine techniques. Most probably, Baklava is the earliest dessert using filo, first documented in the 13th century. Greece is one of the nearby countries which developed many recipes using filo, both savory and sweet.
I am married to a half Greek man. Since his maternal grandparents were first generation Americans, he had some exposure to the language, culture and cuisine. I had been introduced to Greek food, long before I met my husband, and simply put, I love Greek food! Here are → Greek recipes on this blog.
This is the first Greek dessert I am posting. I started with easy to make Galatopita/Ruffled Milk Pie.
It is made with gathered filo, decorated in a baking pan, baked, then a custard poured over and baked again. As simple as that. It is visually beautiful, elegant, light and delicious.
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Galatopita • Ruffled Milk Pie
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
• 8 sheets filo dough, thawed according to the packagig
• unsalted butter: 113 g/ ½ cup/ 8 Tbsp [1] -or- 57 g/ ¼ cup/ 4 Tbsp [2]
• 237 ml/ 1 cup whole milk
• 50 g/ ¼ cup granulated sugar
• 1 stick cinnamon
• 2 eggs at room temperature
• 65 g/ ½ cup confectioner’s sugar
• ½ tsp pure vanilla extract
For dusting on top, mixture of
• 1 tsp confectioner’s sugar
• 1/8 tsp ground cinnamon
DIRECTIONS
◊ In a small saucepan, melt the butter by bringing to a boil and immediately remove from heat. Skim off the foams that float on the surface, and use only the clarified butter (discard the water that forms at the bottom).
◊ Brush a 23 cm/9″ round cake pan with some of the clarified butter and set aside.
◊ Place the rack on the middle shelf of the oven and preheat to 180°C/350°F.
◊ Option [1] using 8 Tbsp butter: Place 1 sheet of filo dough on work surface with long end towards you (parallel to edge of work surface). Slightly brush the filo sheet with butter on one side. With hands, loosely fold the filo like the folds of an accordion, pushing short sides upward. Gently form into a floral spiral and place upright in center of prepared cake pan [3]. Repeat process with remaining sheets and place them in the pan as seen in the photo. Brush remaining clarified butter all over coils in the pan.
◊ Option [2] using 4 Tbsp butter: Place 1 sheet of filo dough on work surface with long side parallel to edge of work surface. With hands, loosely fold the filo like the folds of an accordion, pushing short sides upward. Gently form into a floral spiral and place upright in center of prepared cake pan [3]. Repeat process with remaining sheets and place them in the pan as seen in the photo. Brush remaining clarified butter all over the top of the coils in the pan.
[3] Larger image below
[3] Instead of 8 floral spirals, after the first spiral put in the center, place the next ruffled filo around the center spiral and repeat until all sheets goes around and fill the cake pan.
◊ Place the pan in the oven and bake for 18 ~20 minutes or until golden and crispy on top.
◊ Meanwhile, prepare the custard mixture… In a small sized saucepan, dissolve granulated sugar in the milk. Add cinnamon stick and heat until it just barely begins to boil. Remove form heat.
◊ In a medium-large bowl, add the eggs and confectioner’s sugar. Using a balloon beater, beat and combine them well. To temper the mixture, drizzle a ladle of hot milk to the egg mixture, while beating vigorously. Then add rest of the hot milk and continue to beat to combine the mixture. Discard cinnamon stick.
◊ Pour the egg mixture evenly, all over the hot, out of oven, baked filo (baked filo will float). Put the cake pan back into the oven and bake for 20 ~ 25 minutes or until custard is firm (need to be watched not to over-bake).
◊ Dust with mix of confectioners’ sugar and cinnamon. Best served immediately or within the day, while the filo is crunchy.
~ Bon Appétit! ~
↑ [3] One large floral spiral ruffled milk pie
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So, what’s cooking in your kitchen?
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→ Look, I made it!
July 17, 2016
When Fae posted this Galatopita recipe a few days ago, I knew I had to bake it. This is a Greek dessert that makes a lovely Sunday morning breakfast too!!
~ Homa of Persian Mama
What a wonderful dessert: anything with filo gets my vote! I will be making this very shortly
Hi Philip, I like everything made with filo too. With your talent, I am certain you will make a beautiful one! 🙂
I was lucky enough to visit Istanbul and toured Topkapi while there. I was fascinated by the size of the cooking vessels needed to feed everyone, staff and military, as well as royals and guests. Once again, you’ve introduced me to a dish that I’ve never seen before, Fae, and offered a bit of personal history to go along with it. You always teach me something. Thank you.
Hi John, Thank you very much for your generous words. We learn so much from each other, as you have introduced me to so many gems from Bartolini Kitchen and Italy! I have been to Turkey but not to Istanbul. It sure is on my bucket list. Now, I guess we have to wait until the resent dust will settles. FYI, we are going to Italy in October (after 30 years). We will be in Rome for 4 days, and then we will take a Trans-Atlantic cruise that will take us to Florence, Pisa, Barcelona, Azores and to Ft Lauderdale.
It is such a pretty dessert, I’m surprised I’ve never seen it at a Greek restaurant or bakery. Thanks so much for sharing how to make it Fae.
Hi Karen, A couple of years in a row, I went to the Greek Festivals usually held at the Greek Orthodox Churches. There you see all Greek grandmas proudly selling all kinds of Greek desserts they made at home for the event. I could never eat or buy enough varieties of them. And, I made sure I would have plenty of them when we visited Greece. 😀 )))
At first glance, I thought this to be a very intricately made dessert. But then in reading through, you called it easy. My interest was sparked even more! It doesn’t seem difficult at all…I’m pinning and planning to make real soon. It sounds fantastic!
Oh, you should Nancy! It is not difficult at all and truly delightful! 😀
Gosh this looks amazing! What a pretty dessert.
Hi, I thought so too, when I first saw it. And, it is a delight! Thanks, 😀
I visited Topkapi Palace a few years ago and loved Turkey, its people and its food so much. With the disturbing events there this weekend, I am so glad to see a pie honoring their culture. The pie looks so good wth that flakey crust. Such a sad time in the world.
Hi Johanne, Turkey has a great cuisine. We have inherited many dishes from them all over the world and gave some twist to make it our own. 😛
– Yes, so much sadness is going on in the world. Hopefully, with universal compassion, and world unity, we can overcome tragedies. 🙂
Fae, what a simple but delicious dessert! It is quick to prepare for someone like me (too lazy) in this coming hot weather! 🙂
Hi Mochi! A friend made it for breakfast and loved it. Maybe for a special occasion you can surprise friends. 😀
Hi Fae. This recipe looks like roses! Crisp and soft with butter and cinnamon,; it sounds amazing!
Amanda, When you have a few extra filo sheets, do give it a try. It really will delight you. 😀
I’m ready for this!
Hi Luba, It sure is good looking and delectable! 😀 )))
Sounds amazing and looks so delicious Fae! 🙂
Hi Linda, This dessert sure perks interest. 😀 )))
This dessert sounds divine.
Hi Vicki in North Carolina, Thank you, it really is beautiful to look at and is delectable. 🙂
Hi Fae! This pie looks so delicious! Thanks for sharing the recipe and the story. I might have to try making it. I wonder if the recipe would work with puff pastry?
Hi Vera, This dessert is fun to make and fun to eat. It has its crunchy part and soft part. No, I don’t think the recipe works with puff pastry. The ruffles have to be crispy, and remain crispy after the custard is poured over. Puff pastry will be soggy and will defeat the purpose.
Looks so delicious Fae. You’re SO talented. All your recipes look amazing.
Thank you very much! Your comment is music to my ears! 😀 )))
You come up with the most interesting recipes Fae. I love Greek food and this looks fantastic.
😀 ))) I’m just have a curious mind and like the challenge, especially when they are pretty to look at and so delectable. 😀 )))
this is so beautiful! and sounds delicious and actually sounds doable. might have to try it! =)
Hi Tannaz jan, It sure is doable and fun to make. Give it a try and let me know how it goes. 😀
I’ve had and loved galaktoboureko when visiting Greece, but this looks even better and less heavy, not to mention prettier! 🙂
Ooo… galaktoboureko! 😛 I sure would like to make it too. I have been to a few Greek festivals and had all kinds of home made Greek desserts, and you know how delicious they are. This one sure is pretty and one can be creative with the design. 😀
Thanks for the cultural background introduction! We always learn something new about food culture from your recipes 🙂
Thank you, Chris. This is a good one! 😀
Fae your galatopia looks so delicate and delicious! My goodness I have never had this before, but I have a feeling I’ve been missing something very special! Thank you for the recipe.
Greeks have really come up with varieties of desserts and savory dishes using filo. This one is fairly simple and quick. Should you make it, please let me know exactly how you like it. Your opinion is valued. 🙂
Fae, this is beautiful! Very deep and interesting history and of course perfect for your husband! I really love your dessert creations. Well done!
Thank you, thank you, dear Amanda! This is a delightful light dessert. I’m glad you like it. 🙂
Looks amazing Fae, I love Greek food as well and other than Baklava have never had any other sweets from Greece. Filo is delicious and baked with the custard it sounds divine. Have a great weekend.
Hi Suzanne, I’m planning to post more Greek desserts, but they are more time consuming than this one. I took this to a friend’s house and it was a big hit. Enjoy! 🙂
Looks delicious Fae – one slice please 🙂
Oh Judi, I wish I was close to you and we will have tea together and share this fun to eat crunchy to the bite and custardy to taste dessert. 🙂
This looks so delicious and a very interesting recipe!
This dessert will delight everyone. It is fun to make and fun to eat. It is crunchy and also the custard egg mixture is so flavorful. 🙂