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.
Galatopita • Ruffled Milk Pie
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
• 8 sheets filo dough, thawed according to the packagig
• unsalted butter: 113 g/ ½ cup/ 8 Tbsp  -or- 57 g/ ¼ cup/ 4 Tbsp 
• 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
◊ 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  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 . 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  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 . 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.
 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! ~
↑  One large floral spiral ruffled milk pie
So, what’s cooking in your kitchen?