Galatopita - Milkpie

Recipe Type: 
Number of Servings: 
Preparation time: 
237 kcal
9 g
169 mg
Vitamin D: 
0.31 IU
% Ca recommended daily intake: 

Add 40-50 min for baking to the preparation time

This recipe is a very old Greek recipe because it contains simple ingredients that you can easily find in Greece (milk and cheese). Filo dough, also spelled phyllo, is a paper-thin pastry dough that is often used in Greek cooking. It is available in specialty food shops and even in many supermarkets. If necessary, replace with one layer of puff pastry.

Many dieticians recommend this recipe because it is low-fat; it contains “good” carbohydrates useful for your energy and good sources of proteins, calcium and vitamins.

This pie can satisfy your hunger, it’s easy to make and it’s nice to combine with meat and/or salad. Finally, the quantity of milk and cheese can cover an important part of our daily need for diary products.

300 g 
250 g
7 sheets of filo puff pastry (for pies)
feta cheese
olive oil or melted butter
for greasing the tray
6 cups
11 tbsp

2 tbsp
fresh milk (or low-fat milk)
4 eggs
butter (optional)
salt, pepper
sesame seeds (optional)


1 Dissolve the flour in one teacup with cold milk and put it aside.
2 Put the rest of the milk into a saucepan and heat it without bringing it to a boil.
3 Add the flour mixture into the warm milk, add salt and pepper and stir until the cream stiffens.
4 Remove the saucepan from the stove, add butter if wanted, mix continuously and let the cream cool.
5 Beat the eggs and add them into the cooled cream. Mix quickly.

Set the cream aside to cool.
6 Take a square baking tray, grease it with melted butter or olive oil and add 3 sheets of puff pastry, buttering each sheet of pastry with a brush.
7 Crumble the feta cheese over the top layer.
Continue with the other 4 pastry sheets, buttering each one.
8 Add the cream and smooth the surface with the back of a spoon.
9 Finally, you can add the sesame seeds if wanted.
Bake the pie in a preheated oven at 180 C, for 40-50 minutes, until the cream turns brown and develops a crust.