Here is what you need

• Ghee. The original recipe from Stelio Parliaro uses clarified butter. You can certainly clarify your butter or be like me and use ghee, a clarified butter originating from South Asia. It’s more concentrated in fat than butter, as water and milk solids have been removed. It adds a subtle aroma to the galaktoboureko, milder than butter.
• Heavy cream and whole milk. For the creamy custard.
• Sugar. For the syrup.
• Glucose syrup. It is a clear and thick syrup used in pastry. It is found in cakes, desserts, ice cream, candy, and jams. This ingredient is also for syrup.
• Eggs. We will use just the yolks.
• Corn flour. To thicken the custard.
• Lemons. The lemon peel is used to flavor the syrup; the zest adds its aroma to the custard.
• Phyllo sheets. Thin phyllo sheets similar to the ones for baklava are used to envelop the creamy filling.

Detailed measurements and instructions can be found on the recipe card at the bottom of the page.

How to make this Greek Phyllo Custard Pie

Make the syrup

Add all the syrup ingredients to a medium saucepan. Stir and bring to a boil. Let the syrup boil for 4 minutes.

Remove from heat and let it cool.

Preheat the oven to 160°C

Make the custard

Put the milk, heavy cream, half the sugar, and the lemon zest in a saucepan and warm over medium heat. 

Using a whisk, mix the rest of the sugar with the corn flour and the egg yolks in a bowl.

Just before the milk boils, pour ⅓ into the egg mixture and mix. 

Pour the egg mixture into the pot with the rest of the milk. Continue mixing until the cream thickens and begins to curdle. Remove from heat and pour over the phyllo sheets.

Prepare the phyllo sheets and baking pan

Melt the ghee in the microwave or on the stove.

Brush melted ghee in a 9 inches diameter round pan. (you can obviously use a square or rectangle pan with the same capacity, 12 cups/2.8 liters).

Divide the phyllo sheets into two packs. Usually, there are twenty sheets per whole package*. Put one pack of ten aside, covered with the package’s protective plastic so it doesn’t dry out.

*If quantity differs, just divide by two.

Take the first ten sheets.

Trace a circle about an inch wider than the diameter of your pan. Cut the sheets with the sharp tip of a knife into this circular shape. Cover sheets with a damp kitchen towel to keep them soft.

Take the other ten and trace a circle in exactly the diameter of your pan. Cut the sheets with the sharp tip of a knife into this circular shape. Cover the cut sheets with a damp kitchen towel to keep them soft.*

* You can save the extra pieces of phyllo sheets in the freezer wrapped in plastic to make a small batch of hand pies, cheese pies, etc.

Starting with the larger phyllo sheets, brush each one with ghee and layer them on top of each other at the bottom of the pan.

Build a wall with the extra phyllo on the wall of your pan—brush sheets with more ghee to help them stick together. 

Pour the hot custard into the pan, and spread it evenly. Fold the edges of the phyllo over the custard.

Take the smaller phyllo sheets, brush each one with ghee, and layer them on top of the custard. Tuck the sides in all around the pan.

Lightly score the galaktoboureko into pieces (the knife should not reach all the way down).

Bake for about 1 hour, until the top is golden brown.

Take the galaktoboureko out of the oven and immediately pour the cold syrup all over the phyllo sheets with a ladle.

Use all the syrup.

Let the syrup be fully absorbed before serving.

Let the galaktoboureko cool, cut and serve. It is best enjoyed at room temperature. Store in the refrigerator for one week.

Thank you to Eri Manley and Karin Kautzky for their valuable assistance in making this post.