Greek Milk Pie (Galatopita) Recipe from Meteora

Greek Milk Pie Recipe (Galatopita)

Milk Pie, known in Greece as galatopita, is a beloved traditional dessert in Thessaly and the Meteora–Kalambaka area. This recipe uses milk and semolina to create a creamy custard baked to a golden crust, delicately scented with vanilla and citrus and served with cinnamon. A humble village sweet with a rich heritage — simple to make and unforgettable to taste.

This week, we bring you the milk pie recipe, as it is made by the locals.

• Prep Time: 1 hour
• Cook Time: 30 minutes
• Total Time: 1 hour 30 minutes
• Yield: 8 servings
• Nutrition information: 280 cal

Ingredients

• 3 pastry sheets of flour
• 1 L of milk
• 3 small cups of rice
• 1 egg
• 1 spoon of butter
• Some oil
• ½ teacup of sugar
• a pinch of salt
• a bit of cinnamon

Preparation

In hot water, we wash the rice and rub it with the palms of our hands. We prepare the large baking pan for cooking by oiling it and laying the three pastry sheets.

We boil the milk, and when it thickens, we add the rice, sugar and a little salt and stir it constantly until it thickens and then turn off the heat.

We put butter and half of the egg in (after having scrambled and stirred it) and mix them well while covering them with a towel for a while in order to inflate.

Next, we pour this mix into the large baking pan and spread it throughout the pan and spray the rest of the egg on top of these and also sprinkle some cinnamon. We bake it in the oven at a medium heat of approximately 130 degrees for 45 minutes.

Greek Milk Pie (Galatopita)

Galatopita, or Greek milk pie, is a classic village dessert found across Thessaly and especially in the Meteora region. Made with fresh local milk and semolina, it reflects the simplicity and warmth of rural Greek cooking — a sweet that generations enjoyed at family tables, celebrations, and everyday moments alike.

What makes milk pie special is its texture: a soft and silky custard that sets in the oven into a gently firm slice, with a golden top and a clean, comforting dairy flavour. Traditional versions are lightly perfumed with vanilla and citrus zest, then finished with cinnamon while still warm. Some families make it without phyllo for a pure custard bite, while others add thin pastry layers for extra structure — both styles remain deeply rooted in Greek tradition.

This Meteora-style milk pie recipe brings the quiet sweetness of Thessaly into your home — a true taste of local heritage, baked simply and served with love.