Greek Custard Pie

So I have touch on America with a traditional Pumpkin Pie and Italy with Cannoli’s now we are going to Greece for a custard pie.

Wait until you try this recipe out and its not even that naughty (ignoring the syrup of course).

 

Ingredients:

• 4 cups rice milk (or normal is your not a fan)
• 1 cup fine semolina
• ½ cup white sugar
• 4 eggs
• 1 tbsn finely grated lemon rind
• 1 tsn vanilla essence
• 12 filo pastry sheets cut in half
• 125g butter or oil spray

Syrup

• 1 cup white sugar
• 1 cup water
• A long strip of orange rind
• A long strip on lemon rind
• 1 tsn cinnamon
• 2 tbsn lemon juice

 

Method:

1. Grease a 20cm x 30cm ovenproof dish and pre-heat the oven to 180c.
2. Place milk in a saucepan and heat until boiling. Once boiled reduce the heat to low.
3. Pour in the semolina and whish until smooth.
4. Whish in another bowl the egg and sugar until smooth.
5. Whish I cup of the semolina into the egg mix to loosen it up.
6. Now add the egg mix to the semolina on the stove and cook stirring for 5 mins or until the mix thickens.
7. Remove from the heat and stir in the rind and vanilla.
8. Place a filo sheet in the dish and brush with the butter (or spray with oil spray). Repeat with half the butter and filo sheets.
9. Spoon in the custard.
10. Now repeat with the remaining filo and butter.
11. With a knife score the top of the filo to 4cm squares.
12. Cook for 50 minutes until golden brown on the top.
13. Combine all the syrup ingredients into a pan on the stove on high until boiling. Now reduce to a simmer for 10 minutes until syrup reduces.
14. Cut the cooked pie from where you have scored in the dish and pour over the syrup omitting the rind. Allow the syrup to soak into the pie at least 30 minutes prior to serving.

 

Notes:

• I mention in there about oil spray. This will dramatically reduce the butter amount in the pie, thus reducing the fat content. If you’re not fussed about the extra butter then ignore the spray option.
• If your not a fan of orange if is fine to omit the rind, many custard pie recipes don’t actually include this (I think it makes the pie better personality).
• I also recommend using rice milk as it’s much sweeter than cows milk, which is why I only have ½ cup of sugar in the custard.

 

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Step 11 – Scoring the pastry