This Greek milk pie is one of the easiest and most delicious phyllo recipes. It’s perfect served for breakfast, brunch, or dessert!
This Greek milk pie with phyllo is a favorite recipe for many people, not just because it’s ridiculously easy and quick, but because it’s also delicious, warm and cozy! It is so versatile that it can be served as breakfast or brunch, as dessert after dinner or even as a simple sweet snack with your afternoon coffee (especially if you have some friends over). And now that the holidays are just around the corner, I’m pretty sure you’ll find the chance to make it!
You may know other Greek recipes called milk pie or “Galatopita” and yes, this is not the traditional one. This recipe is actually called “easy bougatsa”. Bougatsa is a famous traditional pastry made with phyllo and a sweet or savory filling. The sweet filling is usually some kind of custard cream whereas the savory filling can be with feta or cream cheese. This is the sweet, easy and quick version of bougatsa where you don’t have to apply any peculiar techniques regarding the treatment of the phyllo. You just dump everything into the pan. In fact, the messier the phyllo (meaning the more folds and wrinkles it has) the better the outcome! That’s why it’s also called “the lazy woman’s bougatsa”. But since bougatsa can’t really be translated into English, and because milk is the basic ingredient here, milk pie is a fitting name. Don’t you think?
As you can see from the pictures, first you transfer the phyllo to the pan and brush it with some oil, then bake it until golden, pour the filling all over it and bake it some more.
For this recipe, you’re going to need half a package phyllo, approximately 200-220gr. And maybe, if you’ve made these olive oil Baklava fingers, you have some leftover phyllo. Otherwise, either you’ll make two of these, or you’ll wrap the remaining phyllo very well and store it back in the freezer. They say that you should not freeze for the second time foods that have already been defrosted, but this is just flour and water, so it doesn’t spoil. Having said that, you should not let the opened phyllo in the freezer for too long because it may start to tear the next time you use it. And as I’ve said, this won’t be a problem if you’re making this milk pie, but it may trouble you if you’re making another recipe like this Mediterranean minced meat phyllo pie.
- Make sure that the phyllo sheets in the pan form many folds and wrinkles. The air in between will make them bake more evenly and will help the better distribution of the filling.
- Don’t overbake this milk pie! You should take it out of the oven the moment you notice that the filling is starting to puff up in some areas (or ideally 1-2 minutes before that).
- If your phyllo is frozen, defrost it according to the packaging directions.
- 7 oz (200 grams) phyllo sheets (about 1/2 package)
- 1/4 cup (50 grams) olive oil
- 1 can (14oz / 400grams/) sweet condensed milk
- 2 large eggs
- 1 tablespoon vanilla
- A pinch of salt
- A pinch of grated tonka bean, optional
- 1 cup (250 grams) whole milk
- Cinnamon and confectioner’s sugar for serving
- A 12x8 inches (30x20 cm) rectangular baking pan or a 10-inch (25cm) in diameter round pan.
Preheat your oven to 390°F (200°C) and lightly oil the baking pan.
Transfer each sheet of phyllo to the baking pan forming little folds like you’re trying to make a paper fan. Continue with the rest of the phyllo until you cover the whole pan. Brush the phyllo with the olive oil and bake for 15-20 minutes or until golden brown.
In the meantime transfer the eggs, the sweet condensed milk, the whole milk, the vanilla, salt and tonka bean to a bowl and whisk until well combined.
Take the pan out of the oven and reduce temperature to 320°F (160°C).
Add the milk mixture to the pan and shake gently to distribute evenly.
Bake for 15-20 minutes or until just set (you don’t want to turn it into an omelet).
Let it cool for 10 minutes and sprinkle with confectioner’s sugar and cinnamon. Serve warm.
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