• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

  • Recipes
    • Recipe Index
    • Top Recipes
    • 30 Minute Meals
    • 6 Ingredient Meals
    • Slow Cooker Meals
    • One Pan Meals
    • By Course
      • Main Course
      • Side Dish
      • Dessert
      • Appetizer/Snack
      • More
    • By Diet
      • Gluten-free
      • Low-carb
      • Vegetarian
      • More
    • By Meat
      • Beef
      • Chicken
      • Lamb
      • Egg
      • Pork
      • Seafood
      • Turkey
      • More
    • By Cuisine
      • Cajun and Creole
      • Chinese
      • Greek
      • Italian
      • Japanese
      • Korean
      • Mexican
      • Thai
      • Vietnamese
      • More
    • By Type
      • Burger
      • Cake
      • Cookie
      • Dip
      • Pasta
      • Pizza
      • Salad
      • Sandwich
      • Soup
      • More
    • By Ingredient
      • Avocado
      • Bacon
      • Cauliflower
      • Mushroom
      • Pumpkin
      • Quinoa
      • Shrimp
      • Strawberry
      • More
  • Cookbooks
  • Subscribe
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Never miss a recipe! Subscribe to the email Newsletter!

Galaktoboureko (Greek Custard Pie)

[heart_this] · Oct 21, 2008 · 74 Comments

Galaktoboureko (Greek Custard Pie)

While I was in Greece I got to try a few new Greek treats and one of my favorites was galaktoboureko. Galaktoboureko (aka milk börek) is a custard pie that is wrapped in phyllo dough and covered with a lemony syrup. The custard is made from milk, semolina and eggs and has a surprisingly pleasant texture. I constructed this recipe from those that I found on the web while trying reconstruct the flavour and texture of the galaktoboureko that I had while in Greece. (I often find it fun to try to reproduce dishes that I have had from memory.) I was a bit surprised to find that none of the recipes called for honey which I am sure was in the piece that I had so I added some to the syrup. I also added some cinnamon to the syrup to add another layer of flavour. The rest of the recipe is pretty standard. The galaktoboureko turned out really well. The phyllo dough baked up nice and light and crispy and flaky and good. I really enjoyed the texture of the custard and its slightly sweet and lemony flavour. The layers of the phyllo dough soaked up and retained the extra syrup which added a touch of cinnamon which added something slightly exotic. The only problem that I am having is that it is disappearing too quickly.

You can flavour the custard and/or the syrup with lemon, orange, or rose!

Galaktoboureko (Greek Custard Pie)

Galaktoboureko (Greek Custard Pie)

Prep Time: 1 hour Cook Time: 45 minutes Total Time: 1 hour 45 minutes Servings: 8
ingredients
  • 3 cups milk
  • 1/2 lemon (zest)
  • 1/4 cup fine semolina
  • 1/2 cup sugar
  • 1 tablespoon unsalted butter
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 pound phyllo dough
  • 1/2 cup butter (melted)
  • 1/4 cup honey
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/2 lemon (juice and zest)
  • 1 stick cinnamon
directions
  1. Bring the milk and lemon zest to a boil and whisk in the semolina.
  2. Add the sugar and simmer for 5-6 minutes.
  3. Remove from heat and stir in the butter and the eggs one at a time.
  4. Stir in the vanilla.
  5. Brush the bottom of an 8×8 inch baking pan with olive oil.
  6. Brush the top of a sheet of phyllo dough with butter and place it in the pan. (You may have to cut the phyllo dough to fit the pan.)
  7. Repeat until you have 6-8 layers depending on how thick you want the crust.
  8. Place the custard mixture on top of the phyllo dough.
  9. Brush the top of a sheet of phyllo dough with butter and place it on the filling.
  10. Repeat until you have 6-8 layers depending on how thick you want the crust.
  11. Bake in a preheated 350F/180C oven until the top is golden brown and the filling has set, about 30-50 minutes.
  12. Simmer the honey, water, sugar, lemon and cinnamon for 5 minutes.
  13. Pour the syrup over the pie when it comes out of the oven.
  14. Let cool, slice and serve.
Similar Recipes:
Kanafeh (Sweet Cheese Pastry)
Baklava
Strawberry Goat Cheese Banitsa

Use leftover phyllo dough in:
Spanakopita (Greek Spinach Pie)
Mushroom and Feta Phyllo Pie
Kolokithopita (Greek Zucchini Pie)
Agginaropita (Greek Artichoke Pie)
Mushroom and Goat Cheese Strudel with Balsamic Syrup
Tomato Tart
Baklava
Apple and Cheddar Quiche
Chicken and Date Pastilla
Asparagus and Walnut Phyllo Pie (aka Asparagus Baklava) with Avgolemono Sauce
Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola and Sage
Strawberry Goat Cheese Banitsa
Lamb Exohiko (Lamb, Spinach and Cheese Stuffed Phyllo Parcels)
Fiddlehead and Gruyere Tart

Take a look at Peter’s great take on galaktoboureko.

Dessert, Food, Greek, Recipe, Vegetarian

eCookbook Bundle Cover

Get ALL 16 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!

Get the Cookbook Bundle Now!

Reader Interactions

Comments

  1. Jan says

    October 21, 2008 at 11:12 pm

    That looks perfectly heavenly. I love custard tarts, and have just made one myself today. It looks nothing like yours though. I remember these desserts from Greek vacations and they are so good.

    Reply
  2. MaryBeth says

    October 22, 2008 at 12:34 am

    Yum.. this looks really good.

    Reply
  3. Peter M says

    October 22, 2008 at 12:35 am

    Very well done Kevin…now eat it up quick or share it because the phyllo gets soggy after a few days.

    Reply
  4. Diana Evans says

    October 22, 2008 at 1:07 am

    I will be heading right over…lol…this looks very yummy!!! I will have to try this one weekend…

    You really blow me away with your cooking Kevin!

    Hugs
    Diana

    Reply
  5. Gloria says

    October 22, 2008 at 1:08 am

    Wow!! kevin this look amazing!!! really nice and yummy!!Gloria

    Reply
  6. VeggieGirl says

    October 22, 2008 at 1:08 am

    Fabulous Greek sweet treat!

    Reply
  7. ttfn300 says

    October 22, 2008 at 1:12 am

    that looks divine… and yes, i would have the same problem 🙂

    Reply
  8. Elra says

    October 22, 2008 at 1:13 am

    Kevin,
    I was going to try your Maple Pecan Pie, and now you already posted another dessert?
    This is hard for me to choose…
    which one first? Maple pecan pie or Galaktboureko.

    Reply
  9. Mrs Ergül says

    October 22, 2008 at 1:16 am

    I will like to try making this!

    Reply
  10. Jen Yu says

    October 22, 2008 at 1:29 am

    I *love* this dessert! I’ve seen it on Peter’s blog before and now I think this is a sign that I need to make it sometime soon. Good to see you had a great trip, Kevin. Sorry if I’ve been absent from your blog – I see your posts in my feed, but I haven’t had a lot of time to comment lately. Nice new pic too!!

    Reply
  11. Dana McCauley says

    October 22, 2008 at 1:30 am

    Cool! Is the texture like a Portuguese custard tart?

    Reply
  12. Amy says

    October 22, 2008 at 1:45 am

    That looks really good. I will have to try that soon!

    Reply
  13. maybelle's mom says

    October 22, 2008 at 1:52 am

    Oh, I loved this too when I was in Greece. Glad to see your trip had such an effect on you.

    Reply
  14. Manggy says

    October 22, 2008 at 1:52 am

    Kevin, I have no idea how you are able to stay so thin this way! I’ve had galaktoboreko at a restaurant before and it is lethally delicious!

    Reply
  15. Anonymous says

    October 22, 2008 at 1:59 am

    This sounds so yummy! Custard pies are great and the lemon and cinnamon make an interesting flavor combo.

    Reply
  16. Pearlsofeast says

    October 22, 2008 at 4:13 am

    The ingredients are making me salivating.Sounds heavenly and Yum.

    Reply
  17. Marc @ NoRecipes says

    October 22, 2008 at 4:23 am

    This sounds like my kind of dessert. Nice job Kevin!

    Reply
  18. Helene says

    October 22, 2008 at 4:51 am

    You’re doing recipes that probably you would not think that someday you would make them. You did really good.

    Reply
  19. Rita says

    October 22, 2008 at 4:51 am

    Oh that looks so good. I never had that in Greece, I must have had my mind set on Baklavas… I bet this dessert wouldn’t last longer here at home either…

    Reply
  20. noble pig says

    October 22, 2008 at 5:01 am

    Kevin it’s so beautiful. What a lovely pie, I bet it tastes great.

    Reply
  21. Rosa's Yummy Yums says

    October 22, 2008 at 5:04 am

    An exquisite pie! I really have to make it once…

    Cheers,

    Rosa

    Reply
  22. Esi says

    October 22, 2008 at 5:19 am

    How fun to recreate things you had on your trip. I love custard pies.

    Reply
  23. Amber says

    October 22, 2008 at 5:36 am

    I am not even going to try to pronounce that. It does look yummy and I love anything in phyllo. Well except Alaskan moose. Ha ha.I like how you will find a way to make something that you had.

    Reply
  24. Nazarina A says

    October 22, 2008 at 5:37 am

    Oh Kevin,
    I was so going to make this, but my recipe is a little different. Yours look good though, I want to eat it so bad!

    Reply
  25. Peabody says

    October 22, 2008 at 5:42 am

    Oh that looks so comforting.

    Reply
  26. Meeta says

    October 22, 2008 at 6:21 am

    you forgot to give me my spoon with that plate. looks blissful!

    Reply
  27. Deb says

    October 22, 2008 at 6:47 am

    Oh yum, that looks divine. And a belated welcome back from Greece. Haven’t had any time to catch up on blogs lately.

    Reply
  28. Beachlover says

    October 22, 2008 at 7:39 am

    you’re good can create the food from your memory! love pholly texture and your look great!

    Reply
  29. Anonymous says

    October 22, 2008 at 9:00 am

    This looks SOOOO GOOOOD!

    Reply
  30. Grace says

    October 22, 2008 at 10:28 am

    those greek really know how to eat. nicely done. 🙂

    Reply
  31. Debbie says

    October 22, 2008 at 11:20 am

    This is my kind of dessert. I love anything with custard. I will have to put this in my “to make” file. I want to try this. Looks wonderful….it would disappear around here pretty quick!

    Reply
  32. Kim says

    October 22, 2008 at 12:12 pm

    I am not a phyllo fan, but with the custard you could convert me Kevin in a heartbeat! Looks absolutely wonderful and satisfying.

    Reply
  33. OhioMom says

    October 22, 2008 at 12:47 pm

    I love custard pie, this looks delish!

    Reply
  34. Anonymous says

    October 22, 2008 at 1:04 pm

    This looks beautiful and very smooth. Wish I had some right now. I think it would make a good breakfast food, right?.

    Reply
  35. HoneyB says

    October 22, 2008 at 1:46 pm

    I love the look of this! Sounds delicious!

    Reply
  36. Bellini Valli says

    October 22, 2008 at 2:19 pm

    Recreating recipes you have found on your travels is a way to relive those wonderful times Kevin:D

    Reply
  37. Maria says

    October 22, 2008 at 2:24 pm

    Looks lovely! I haven’t had this one before. I better get up to speed!

    Reply
  38. Deborah says

    October 22, 2008 at 2:54 pm

    I’m not too familiar with Greek food, so I love that you are making so many Greek recipes and I get to learn about them!

    Reply
  39. Pamela Heywood says

    October 22, 2008 at 3:39 pm

    There is absolutely no better desert in the entire world, IMHO. I’ve had it in Greece and I used to get it from a Greek deli in Birmingham, England (20 years ago): the owner’s wife would make a batch every now and again and it would sell out fast, which meant calling frequently just to be in with a chance of the scarce treat. Great marketing ploy! 🙂 I also got Greek lessons and talked recipes, but I’ve never bothered to make it myself. I think I HAVE to now after I’ve seen yours. It looks absolutely perfect and gorgeous and, if I look at it any longer, I’ll get drool on my keyboard. 🙂

    Reply
  40. Amy says

    October 22, 2008 at 3:43 pm

    This looks really amazing! I love Greek food, but haven’t really tried all that much – I can’t wait to make this!

    -Amy
    http://www.singforyoursupperblog.com

    Reply
  41. lisaiscooking says

    October 22, 2008 at 4:19 pm

    This looks amazing! Great job.

    Reply
  42. Lori says

    October 22, 2008 at 4:38 pm

    Ooooh! Another Greek pie. Yay! I’m such a custard lover. This looks great!

    Reply
  43. Robin Sue says

    October 22, 2008 at 5:15 pm

    Excellent looking dessert. Love a good custard and once again enjoying your Greek recipes!

    Reply
  44. Anonymous says

    October 22, 2008 at 6:32 pm

    looks like a great custard pie!

    Reply
  45. Jan says

    October 22, 2008 at 6:52 pm

    Oooh yum – I made Peter M’s recipe a while back and it was DEEELISH – Even tho I don’t normally like desserts (I’d rather have two dinners) It is a lovely recipe.

    Reply
  46. Lisa says

    October 22, 2008 at 7:05 pm

    Brilliant creation Kevin. How fortunate you were to get a chance to visit Greece.

    Reply
  47. Marjie says

    October 22, 2008 at 7:05 pm

    OMG, Kevin, OMG! I looked at this and thought, “I must have this! How far is it to Canada?” Then I realized that I have people to feed here, so I may have to try this myself. Another beautiful creation from a man who really deserves a giant kitchen like mine!

    Reply
  48. Cheryl says

    October 22, 2008 at 8:10 pm

    That looks incredible, you have inspired me to travel to Greece this year.

    Reply
  49. Pam says

    October 22, 2008 at 8:47 pm

    This looks wonderful! I love custard but have never had Greek custard pie. I’ll be on the lookout for it.

    Reply
  50. Carolyn Jung says

    October 22, 2008 at 9:13 pm

    I love my sweet desserts, don’t get me wrong. But sometimes I really long for an end to a meal that is more restrained in its sweetness. This Greek custard tart looks like it fits the bill exactly. I mean, come on, you definitely can’t go wrong with buttery, flaky pastry AND creamy, thick custard. They make magic together.

    Reply
  51. Alexa says

    October 22, 2008 at 9:22 pm

    This pie looks so creamy and delicious. I love what you did with it. Beautiful way to dish up the memories of your trip.

    Reply
  52. Indigo says

    October 22, 2008 at 9:27 pm

    Oh god, this sounds to die for. I love this sort of thing – it looks like a more exotic vanilla custard slice, haha. Love it!

    Reply
  53. Corinne says

    October 22, 2008 at 10:45 pm

    Soudns amazing! My mother used to make a lemon-yello cake with lemon glaze that was stright off a bettey-crocker box, I loved it… This sounds like my grown-up foodies dream!

    Reply
  54. [eatingclub] vancouver || js says

    October 22, 2008 at 11:35 pm

    This sounds just fantastic — and very, very dangerous! I don’t think I’ll be able to stop myself until I’ve finished up everything. Goodness gracious, great stuff!

    Reply
  55. Clumbsy Cookie says

    October 22, 2008 at 11:48 pm

    Who needs Greece when we have Kevin? This is delicious looking!

    Reply
  56. Elly says

    October 23, 2008 at 12:47 am

    Looks perfect, Kevin! Galaktoboureko is my second favorite Greek dessert 🙂

    Reply
  57. rhid says

    October 23, 2008 at 3:07 am

    Interesting – I’m fascinated by the fact that it has semolina in it. Otherwise it reminds me of a vanilla slice – light dough, surrounding a slab of custard. What was the texture like? Did the semolina change it – is that what the semolina added?

    Reply
  58. noobcook says

    October 23, 2008 at 3:59 am

    woah you are really good in reconstructing a dish you have eaten b4… I only know how to eat and … that’s it 😀

    Reply
  59. Joy the Baker says

    October 23, 2008 at 7:03 am

    oh Kevin! I love your pictures from Greece along the sidebar. Just beautiful! And this custard pie looks like a dream. I envy your tastebuds right now!

    Reply
  60. mikky says

    October 23, 2008 at 11:07 am

    looks really good… 🙂

    Reply
  61. Mike of Mike's Table says

    October 23, 2008 at 1:35 pm

    This sounds amazing. I need to eat this and go to Greece already, in no particular order.

    Reply
  62. Kevin says

    October 23, 2008 at 10:06 pm

    rhid: The semolina gave it a thicker and maybe a bit grainier texture which I found quite pleasant.

    Reply
  63. Rosie says

    October 24, 2008 at 6:21 pm

    Oh my goodness this sound pure heaven to me! I adore custard slices, baked custard etc – I must try this recipe!

    Rosie x

    Reply
  64. Faery says

    October 24, 2008 at 10:22 pm

    Oh my God this looks soooooo delicious, I have to try this recipe, thanks for sharing 🙂

    Reply
  65. meeso says

    October 25, 2008 at 12:06 am

    I’m loving all these Greek dishes, looks great!

    Reply
  66. Jeanne says

    October 25, 2008 at 7:44 pm

    Isn’t it interesting how almost every culture has their take on the custard tart? Nata in portugal, melktert in South Africa… never come scross this one wrapped in phyllo before but it sounds intriguing.

    Reply
  67. mycookinghut says

    October 29, 2008 at 8:11 pm

    WOW!! I love custard… This will definitely be my favourite!

    Reply
  68. Yazmin says

    November 8, 2008 at 7:15 pm

    Before the 3rd step, shall we COOL the milk mixture before adding the eggs? if not, wouldn’t the egg cook up?

    I ‘d love to try the recipe, if you could answer, I’d appreciate it, thank for the recipe.

    Reply
  69. Kevin says

    November 8, 2008 at 8:28 pm

    Yazmin: I just poured the eggs in slowly while stirring energetically and they were fine. You could easily let it cool or even temper the eggs before adding them.

    Reply
  70. Anonymous says

    January 29, 2009 at 1:41 am

    This looks scrumptious. I’ll have to try this.

    Reply
  71. Anonymous says

    August 19, 2010 at 3:42 pm

    Great recipe Kevin. I too had a hard time pouring over various recipes for this dessert, trying to figure out which one would be the best. For an extra special treat, use orange blossom honey to give it a nice flavor.

    Reply
  72. Anonymous says

    November 29, 2011 at 6:28 pm

    Hi, can this be prepared a few hours beforehand and baked later on?

    Reply
  73. Kevin says

    November 30, 2011 at 9:15 am

    Anonymous: I would stick to baking it right after making it but the syrup can definitely be made ahead of time.

    Reply
  74. David says

    December 16, 2018 at 12:10 am

    This is a wonderful recipe – made a batch this afternoon; it’s sooo good. If you need to make a larger pan for an occasion, double the amount of milk, sugar, semolina, eggs and vanilla and use a 9×13 baking dish (with the phyllo dough cut to the proper size, of course).

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Subscribe to the free Closet Cooking email newsletter and get a FREE copy of the eBook:
The Best of Closet Cooking!

About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
Read More

The Best of Closet Cooking 2023 – FREE eCookbook

The Best of Closet Cooking Book Cover

eCookbook Bundle

eCookbook Bundle

Top Recipes

Chicken and Avocado Burritos
Ham and Potato Corn Chowder
Mexican Street Corn Nachos
Balsamic Garlic Grilled Mushroom Skewers
Baked Firecracker Chicken
Caprese Balsamic Grilled Chicken
Balsamic Soy Roasted Garlic Mushrooms
Cheesy Beef Enchilada Tortellini Skillet
Parmesan Roasted Carrot Fries
Asiago Roasted Onions
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
About | Contact Us | Privacy Policy | Cookie Policy
Copyright © 2007-2023, Closet Cooking Ltd. All Rights Reserved.