Sweet milk pie from Ioannina from The Glorious Foods of Greece: Traditional Recipes from the Islands, Cities, and Villages by Diane Kochilas

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Notes about this recipe

  • ashallen on November 24, 2019

    This is a really fun pastry - lightly nubbly semolina-thickened custard on a thin phyllo dough crust. The individual pie slices are about as thick as a slice of thin-crust pizza. The vanilla and cinnamon flavors in the custard were really nice - other flavors would probably work well, too. The semolina made the custard bomb-proof - it got up to 207F and didn't curdle. It was also possible to freeze slices of the pie without messing up the custard. Leftovers kept well - phyllo dough softened a bit but overall the texture was still good. Be sure to spread the egg yolk mixture well on top of the custard and avoid letting it ooze into the crust rim around the outer edge (mounding up the semolina custard a bit helps) - any pools it forms have an eggy/plasticky vibe. Next time I'll clarify and brown the butter a bit before using for extra flavor.

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