There is also an orange version- Galatoboureko me Portokali, which is scored into square or diamond shapes before baking. Enjoy!!


  • 4 cu. milk
  • 1 cu. cream of wheat(semolina)
  • 1 tsp. vanilla
  • 1 lb. phyllo pastry
  • 5 tbs. sugar
  • 5 egg yolks
  • 1 cup butter
  • 2 cups sugar
  • 2 slices of lemon
  • 1 stick cinnamon
  • 2 cu. water


Preheat oven to 350*F.
To make custard, put milk, cream of wheat and sugar in a medium saucepan and cook over low heat;stir constantly until thick, about 10 minutes. Remove from the heat. Beat egg yolks lightly;slowly fold them into this mixture. Add vanilla and 2 Tbs. butter. Mix well
Grease a 9 X 13 inch baking pan and place a sheet of phyllo on the bottom. Brush with butter. Continue to layer half the phyllo sheets, brushing each with butter. Pour in the custard filling and cover with the rest of the phyllo sheets, brushing each with butter. Bake about 25-30 minutes until golden.
Make the syrup by bringing to a boil the sugar, cinnamon, lemon slices and water. Boil for 5 minutes until syrup begins to thicken. Remove lemon slices and cinnamon stick. Let syrup cool. Take custard pie from oven and drizzle cooled syrup slowly over the top. Let cool comletely before cuting and serving.

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Submitted 6/13/05.
Source: Aphrodite's Food for the Gods Cookbook
Submitted By: Eileen Werth
Galactoboureko-- Custard Pie