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A classic Greek custard pie featuring a creamy custard filling made with eggs, milk, and sugar, encased in crispy phyllo pastry. This traditional Mediterranean breakfast dish is light, elegant, and perfectly balanced between custard richness and pastry crispness.
Prep
20 min
Cook
40 min
Total
75 min
Servings
8 srv
Difficulty
Medium
Calories
285 kcal
For 8 serving(s)
Per serving
Preheat oven to 180°C and brush a 9-inch pie dish with melted butter
Layer 6 sheets of phyllo pastry in the dish, brushing each sheet with melted butter
In a saucepan, heat milk with vanilla extract until just warm, then remove from heat
Whisk together eggs, sugar, and salt until pale and fluffy, about 3 minutes
Slowly add warm milk to the egg mixture while whisking constantly to avoid scrambling
Pour custard filling onto the phyllo base and arrange remaining 4 buttered phyllo sheets on top
Bake for 35-40 minutes until the pastry is golden brown and custard is set but slightly jiggly in center
Cool for 15 minutes before serving, dust with cinnamon or powdered sugar if desired
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