Galatopita/Ruffled milk pie

Ingredients:

 (serves 12)

12-14 sheets of phyllo (go with Antonio’s if you can)*

6-8 Tbsp. unsalted butter, melted

ground cinnamon

for the custard

3 cups of whole milk

6 large eggs – I use 700 gram eggs

1 1/4 cup granulated sugar

1 Tbsp. vanilla extract

icing sugar for finishing + ground cinnamon

pre-heated 350F/170C oven (middle rack)

Method:

1. Brush the inside of a round 14″ X 2″ cake pan with butter. Take out a sheet of phyllo and place on your work surface and drizzle with melted butter.
2. Using your hands, gather/fold the phyllo to form a ruffled look then wind it in a spiral to form a spiral shape. Place in the center of your pan.
3. Repeat with the other sheets of phyllo, and continue to form the spiral shape that is forming until you’ve covered the entire surface of your pan.
4. Just brush the top with melted butter and sprinkle the phyllo with cinnamon. Place in your pre-heated oven for 15-20 minutes or until golden, take out of oven.
5. Meanwhile, make the custard my placing the milk in a pot and bringing up to scalding temperature. In a large bowl, add the eggs, sugar and vanilla and whisk until creamed. Slowly ladle the scalded milk into the egg mixture while vigorously whisking.
6. Evenly ladle the custard mixture over the ruffled phyllo, place back in oven and bake for another 25-30 minutes (or until custard has set. Take out of the oven and allow to rest five minutes.
7. Finish with a good dusting of icing sugar and some cinnamon and cut into wedges, serve.

* Always thaw frozen phyllo overnight in your fridge, then leave on your counter for 15 minutes before opening and using.