Galaktoboureko Custard Filo Pie
Crisp golden filo around a vanilla semolina custard, soaked in lemony syrup. A Greek bakery classic.
- Time1 hr 20 plus cooling
- LevelMedium
- Costabout £0.42 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Warm the milk in a large pan with the 200g caster sugar. Whisk in the semolina and stir over a medium heat for 8 minutes until thick.
8 min - 2
Off the heat, beat in the 50g butter and vanilla, then slowly the beaten eggs. Cool for 10 minutes.
10 min - 3
Heat the oven to 180°C (160°C fan). Butter a 23 by 33cm tin. Layer in half the filo, brushing each sheet with melted butter.
- 4
Pour in the custard, then top with the rest of the filo, buttering each sheet. Score the top into squares.
- 5
Bake for 45 minutes until deep golden.
45 min - 6
Boil the granulated sugar, water and lemon juice for 5 minutes. Pour the cooled syrup over the hot pie and leave to cool completely before cutting.
5 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.