Preparation info

  • Serves:


    • Difficulty


    • Ready in

      1 hr 40

Appears in

My Big Fat Greek Cookbook: Classic Mediterranean Soul Food Recipes

My Big Fat Greek Cookbook

By Christos Sourligas and Evdokia Antginas

Published 2019

  • About

The name galaktoboureko is a mouthful. It means “milk pie” (galakto and borek). This semolina-based custard pie covered in a crispy phyllo shell and soaked in sweet-lemon syrup is by far my favorite dessert. Galaktoboureko—a tongue twister name that will leave your taste buds wanting more!


For the syrup

  • 2 cups water
  • 2 cups sugar
  • 2 tablespoons<



  1. In a saucepot, combine the water, sugar, lemon juice, and zest. Stir on high heat until the sugar is dissolved. At boiling point, reduce to medium heat, cook for 10 minutes. Remove from heat, and set syrup aside to cool.
  2. In a mixing bowl, whisk the 6 eggs.
  3. In a large stockpot, warm the milk on high heat, while carefully stirring f