Ruffled Milk Pie

Ruffled Milk Pie, one of the prettier versions of the famous Greek milk pie – Galatopita. It’s super simple provided you have readymade phyllo pastry sheets. The sheets are brushed with butter, made into pretty ruffles, baked lightly, then an uncooked custard of eggs, sugar, milk and vanilla is poured all over and finally baked until everything is golden brown and beautiful. A sprinkling of powdered sugar and cinnamon powder takes this to a whole new level. Can’t get any simpler or yummier!


  • 10–12 Frozen Phyllo Pastry Sheets, Thawed
  • 1/2 Cup Melted Butter
  • 1/2 Cup Granulated Sugar
  • 3 Large Eggs
  • 1 Cup Whole Milk
  • 1/2 Cup Heavy Cream
  • 1 Tsp Vanilla Extract
  • 1 Tsp Ground Cinnamon
  • Powdered Sugar for Dusting


Prep: 20 minutes
Cooking: 20 minutes

  1. Heat oven to 400°F. Butter an 8″-diameter or 8×8″ baking dish.
  2. Place phyllo on a surface; cover with a barely damp kitchen towel. Working with 1 sheet, brush melted butter over 1 side. Carefully scrunch up to bring long sides together to make a rope, then wrap into a coil.
  3. Try not to smash pastry down; you want to keep it tall and somewhat loose. Place in centre of prepared pan. Repeat with remaining phyllo and butter, placing coils around the one in the centre.
  4. Bake until pastry is golden brown and crisp, about 20 minutes. Remove from oven; reduce oven temperature to 350°.
  5. Whisk eggs, milk, cream, vanilla and granulated sugar in a large bowl to combine. Pour custard over pastry and bake until custard is set, 20–30 minutes.
  6. Serve pie warm or at room temperature, dusted with powdered sugar and cinnamon powder.