Name: Milk Pie
Cook time: 35 min
Total time: 2 1D2 hr
Yield: Makes 12 (dessert) servings
Ingredients: 5 cups whole milk; About 1 cup plus 2 tablespoons granulated sugar; 1/2 teaspoon salt; 1 cup semolina flour (5-1/2 oz; see cooks' note, below); 3 large eggs, separated; 1 teaspoon vanilla; 4 oz walnuts (1 cup plus 2 tablespoons); 1 teaspoon cinnamon; 20 (17- by 12-inch) sheets phyllo dough, thawed if frozen; 1 stick (1/2 cup) unsalted butter, melted; Confectioners sugar for dusting

Galatopita, or milk pie, has a crisp phyllo crust and a dense, satisfying custard filling made with semolina flour. It is among the dairy specialties of Epirus and Thessaly; we like this version from Ioannina.

Cooks' note:

Semolina flour can be found at Italian markets, specialty foods shops, natural foods stores, and at kalustyans.com.

Recipe notes

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