Milk Pie, Galatoboureko

Milk Pie, Galatoboureko

Kenmore featured chef, Cat Cora 0

"Galataboureko is a sweet Greek treat made with a semolina custard layered into phyllo dough, and soaked with a simple lemon syrup."

Ingredients {{adjustedServings}} servings 390 cals

Serving size has been adjusted!

Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 390 kcal
  • 20%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 52.7g
  • 17%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

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  1. In a 4 to 6 quart heavy pot, bring the milk to a boil, and reduce heat to low. Sprinkle in the semolina, whisking constantly. Add the sugar, and simmer for 5 to 6 minutes, stirring occasionally. Remove from the heat, whisk in 2/3 cup of the butter, and add eggs one at a time, stirring well after each addition. Blend in the vanilla. The mixture will be thick but pourable, like a soft polenta.
  2. Preheat the oven to 375 degrees F.
  3. Butter a 9-by-13-inch baking pan. Line bottom with 8 sheets of phyllo, layering them one at a time, and brushing each sheet with butter. The sheets will be larger than the baking pan. Be certain that the bottom is covered by pressing the dough into the corners, and allow the excess to run up the sides of the pan. Phyllo sheets not in use should always be covered with a damp towel.
  4. Pour the milk filling over the sheets. Cover with remaining 12 sheets of phyllo, repeating the layering process, and brushing each sheet with butter.
  5. With a very sharp knife, trim the dough around the edges of the pan, and score the top diagonally in two directions to make diamond-shaped slits on the surface. Sprinkle the top with a little water, and bake 45 minutes to 1 hour. Check after 45 minutes, pie is done when top is light brown and the filling is set.
  6. As soon as the pie is in the oven, begin to make the syrup. Combine water and sugar in a 4 quart sauce pan. Squeeze the halved lemon in the sugared water, and drop the juiced half in the liquid. Simmer on low heat for about 45 minutes. Discard the lemon. Very carefully, because syrup can boil vigorously, pour the hot syrup over the pie as soon as it is removed from the oven.
  7. Let the pie cool completely and then serve by cutting along the diagonal scores made prior to baking.
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Reviews 10

  1. 11 Ratings


Wonderful recipe. I did take the advice of one of the others who rated this and increased the sugar to 1 3/4 cups. I also increased the semolina (Cream of Wheat Cereal) to 3/4 cup, increased eggs to 5 and vanilla to 1 teaspoon. It was outstanding! (I actually combined 3 different recipes using this as the basic. It was wonderful!!


It really had a good flavor and I received many compliments from people who had never eaten anything similar. I found that baking for 45 minutes was too long. I checked on it after 40 minutes and the filling looked a bit curdled and the top was pretty brown. I will check my oven temperature before making this again. If I find my oven is accurate, I will reduce the baking time.


Made this recipe as stated, only I used 5 eggs plus increased the sugar from 200g to 250g and because I've not heard or ever seen "Phylo" dough (is it an American thing?), used Fillo pastry instead. Sweetness was just right - not bland or too sweet. The mixture turned out like custard, and tended to spill out when cutting up the pie. Maybe this has to do with using delicate Fillo pastry instead of dough? Overall, the taste was very good. I didn't make the sauce but just sprinkled the top with icing sugar which was ok. Next time I'll just be trying to make the mixture a bit more thick so it doesn't spill.