Milk Pie (Galatopita)
Milk Pie (Galatopita) with Charalambides Christis Fresh Milk Light, 1.5% Fat
Ingredients
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1½ litres Charalambides Christis Fresh Milk Light, 1.5% Fat
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400 g sugar
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3 eggs
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1 egg yolk
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170 g all-purpose flour
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1 tsp liquid vanilla
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8 sheets of phyllo pastry (for desserts)
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150 g melted butter
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A little sugar and cinnamon, for sprinkling
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Icing sugar, for serving
Instructions
In a saucepan, combine the milk, sugar, eggs, and yolk. Stir well with a whisk over medium-high heat.
Cook the mixture, whisking constantly, until it comes to a boil and thickens into a custard. Add the vanilla and remove from heat once it begins to bubble.
In a 24 cm round springform pan, layer the phyllo sheets one by one, brushing each with melted butter and lightly sprinkling with sugar and cinnamon.
Pour the custard over the phyllo base and sprinkle the top with a little sugar.
Bake in a preheated oven at 180°C until lightly golden, about 25–30 minutes.
Remove from the oven, allow to cool completely, then carefully remove from the pan.
Dust with icing sugar before serving.
