Tomato Pasta #14 | Galatopita
A milk pie for Easter
While working on a number of Easter week recipes* for Borough Market** a few years ago, I learned about and adapted a recipe for Galatopita (Greek milk pie). The origin recipe was passed to me by Marianna Kalliopi***, the owner of Oliveology, one of my favourite traders at the Market (superb Greek produce, particularly their olives, but also the highest quality dried oregano, pistachios and honey).
Galatopita is a humble-looking but quietly luxurious milk, egg and semolina bake. It’s smooth, comforting, just sweet enough and ultimately a treat of the baked custard genre for those who have gone through the 40 days of Lent absent eggs and dairy. Also: for those who haven’t avoided those things at all.
It sprung to mind as the kind of thing that people might want to make during the current school holidays, particularly if you’re thinking of trying to introduce a few Paschal-themed dishes or traditions. Also as something that fits this ‘Tomato Past…