A quick and easy bake requiring very little effort, this Cheat’s Galatopita is the ultimate comfort dish.
There’s so much going on in the world right now, and if that’s not an excuse to have custard for breakfast then I don’t know what is. I’m not claiming this is the real deal, I’ve cheated BIG time, but the flavour, texture, and everything else isn’t a million miles off the original. You can, of course, make it with cream, but I went with whatever I had left in my fridge this morning and it still tastes wonderful.
7 sheets of filo pastry
70 butter, melted
3 large eggs
100g granulated sugar
Pinch of salt
335ml whole milk
Zest of one lemon
Extra cinnamon and icing sugar, for dusting.
- Preheat your oven to 180C/160C (fan)/gas mark 4.
- Brush your first sheet of filo pastry with melted butter. Scrunch the pastry together, lengthways in, before twisting into a spiral. Place in the centre of a pie dish.
- Repeat this step with the remaining six sheets. Bake in the oven for 20 minutes.
- Remove the pastry from the oven and leave to cool for 10 minutes.
- Whisk together the eggs, sugar, salt, cinnamon, and lemon zest. Add the milk, whisking until smooth.
- Pour the custard over the pastry. Place a sheet of baking paper over the top (to prevent burning) and return to the oven for 50-60 minutes, or until the custard has set.
- Remove the dish from the oven, dredge with icing sugar and cinnamon, and serve immediately. Leftovers (if any) can be refrigerated for up to three days.