---
title: Galaktoboureko (Greek Custard Filo Pie)
servings: 10
prep time: 35 minutes
cook time: 50 minutes
source: https://mycibora.com/recipes/galaktoboureko
---

Gather @filo pastry{400%g}, @fine semolina{150%g}, @egg{4} and @vanilla extract{2%tsp}.

Boil the syrup first: 250 g @sugar{400%g}, the @water{200%ml}, @lemon{1} zest strips and a squeeze of juice, simmered 5 minutes, then cooled completely. ~{5%minutes}

Heat the @milk{1%l}, rain in the semolina and 150 g sugar, and stir until it thickens into a loose porridge, about 6 minutes. ~{6%minutes}

Cool 10 minutes, then beat in the eggs one at a time with the vanilla. ~{10%minutes}

@butter{180%g} the dish and layer half the filo, brushing each sheet with melted butter and letting edges overhang.

Pour in the custard, fold the overhang over, and top with the remaining sheets, buttering each. Score the top into diamonds.

Bake at 170°C for 45–50 minutes until deep gold and set in the middle. ~{2850%seconds}

Ladle the cold syrup slowly over the hot pie and let it drink for 30 minutes before cutting. ~{30%minutes}