Greek Galaktoboureko (Sweet Custard Pie)

Galaktoboureko is a traditional Greek sweet with crispy filo dough and a silky custard filling, topped with a clear sweet simple syrup. This can be made any time of the year and it will be just as satisfying. This yummy dessert is definitely one that is pretty sweet, so it would be great to have with some Greek coffee (coffee recipe in my last post).
Here’s the recipe!

Ingredients for the syrup:
1 1/2 cups water
1 1/2 cups sugar
3 tsp honey
Peel of 1 lemon

Ingredients for the filling:
3 1/2 cups milk
1/2 cup heavy cream
1 1/2 cups semolina flour
4 eggs
1 1/4 cups sugar
1 tsp vanilla extract
3 tbsp butter

Baking dish
1 packet of filo dough

How to make the syrup:
1) In a small pot, add the water, sugar, honey and lemon peel and boil for 5 minutes. Let it cool completely.

How to make the filling:
1) In a pot, add to it the milk, heavy cream and semolina flour and heat under a medium-low temperature.
2) Whisk the eggs in a separate bowl.
3) Take some of the heated milk mixture and add some into the eggs, while whisking, to bring up the temperature of the eggs so it can be added back into the milk mixture without curdling. This method is called tempering.
4) Once the temperature of the eggs goes up a bit, add them back into the pot and whisk continuously until the mixture becomes thick.
5) When you start seeing the mixture thicken up, add the sugar and vanilla extract to it.
6) Once it thickens up nicely, take the filling off the heat and add to it the butter until it melts.

1) Melt some butter and grease a baking dish well.
2) Take the filo dough, sheet by sheet, and lay on the bottom of the baking dish creating about 5 layers and buttering well in between each layer.
3) Pour all of the custard on top on the filo dough and spread out evenly.
4) Repeat step 2 over the filling and butter the top well.
5) Bake at 350 degrees for 1 hour or until the filo is golden brown and crispy.
6) Once you take it out of the oven, let it cool for about 10 minutes. After it cools a bit pour the syrup all of it and serve room temperature!


* For a visual demo of this recipe visit this link: *

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Greek Tiropita with Kataifi Pastry! (Cheese Pie)


Now that Easter is getting close, my mom and I start thinking about what we are going to have for our dinner menu Easter Sunday. Yes, every single year we roast a whole lamb on the spit in our yard, but other than that we always have other delicious Greek dishes to go with the lamb. One of my favorites is Greek Tiropita, which is a cheese pie. Traditionally Tiropita is made with filo dough, but I have come to love making it with Kataifi pastry, which is shredded filo dough. It just brings another level of crunch to the Tiropita mixed with the creamy cheese filling. Definitely a must try and it will be a favorite dish on your dinner table. Give it a try!

– Ingredients –
2 1/2 cups of crumbled Feta cheese
1 1/2 cups of Greek Graviera, Kaseri or a you can use whatever salty cheese you like
3 eggs
1/2 cup milk
Kataifi pastry or filo
1 cup melted butter

– Directions –
1. In a bowl, mix the feta, graviera, eggs, milk, salt and pepper together.
2. In a greased baking dish, place a layer of the Kataifi pastry on the bottom and brush well with melted butter.
3. Place all of the filling over that layer of pastry and take another bit of kataifi to cover all of the filling on top.
4. Brush the top layer of kataifi well with butter.
5. Bake at 400 degree for 45-50 minutes or until golden brown.

Here’s also my demo video on how to make this! Subscribe to my YouTube channel DespinasGreekEats! ->