Milk pie (Galatopita) with Anthotyros

Milk pie (Galatopita) with Anthotyros
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  • Serves: 12
  • Complexity: medium


  • 2 sheets of Sfoliata dough
  • 8 cups of fresh milk
  • 350g of grated anthotyros
  • 7 lightly whipped eggs
  • 1/2 cup of thin semolina
  • 2 cups of sugar
  • 3tbs of butter
  • 2tsp of baking powder
  • 2tsp of cinnamon powder
  • fine sugar for powdering (optional)


  1. Boil the milk and sugar in a pot without allowing to rise. Add the semolina, lower the flame, and stir until the cream turns thick.

  2. Take the cream off of the flame and after allowing to moderately cool off, add the eggs whipped with the baking powder, butter, anthotyros, and a pinch of cinnamon. Stir well.

  3. Pre-heat the oven to 180° C. Grease a large pan with butter and place 2 sheets of Sfoliata dough covering the entire bottom and sides of the pan. Pour the cream on top of the dough and cook the milk pie for approximately 1 hour at 180° C after covering in tin foil.

  4. When it is nearly cooked, uncover and cook until it browns. Remove the pie from the oven and as soon as it is moderately cool use fine sugar (optional) and cinnamon to powder.


Pies – sweet and salty alike – are an endless resource for traditional Greek cuisine. Here, the traditional filling of the milk pies is enhanced by the addition of rich, white anthotyros (flowery cheese).


milk, pie