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This Greek dessert is one of my all-time favourites as it is not too sweet and very, very easy to make. Although similar in many ways to the dessert known as Galaktoboureko, this pie is not meant to be syrupy, nor does it require any phyllo for an outer shell as the mixture congeals and forms its own shell when cooked, as can be seen in the photo above.
5 cups of milk
1 cup fine semolina
½ cup of butter
1 cup of sugar
1. Preheat oven to 350°F.
2. On stovetop, bring milk almost to a boil in a saucepan, and then add butter, sugar and semolina making sure to stir continuously over the heat until a thick crème is formed, then turn off the heat and let stand for a couple minutes to cool slightly.
3. Beat the eggs and add them to the thickened mixture and incorporate them well with a whisk.
4. Butter/oil the sides and bottom of a pie dish or other high-walled oven pan and pour in the thickened mixture, then place in the oven and bake for approximately 1 hour until the top has browned (see picture), then turn off the oven but do not remove the pie for another 15 minutes.
Once the pie is removed from the oven, let it stand to cool for a couple hours and serve it topped with icing sugar/cinnamon.
Copyright © 2008, Sam Sotiropoulos, All Rights Reserved.