Galatopita Fingers (Greek Milk-Pie Bars)

1. Prepare the Custard

   • In a medium saucepan over medium heat, warm the milk with the sugar, stirring until dissolved.

   • Gradually whisk in the semolina. Cook, stirring constantly, until thickened (about 5–7 minutes).

   • Remove from heat; stir in butter, vanilla, and lemon zest. Let cool 10 minutes.

   • Whisk the eggs, then temper them by adding a ladle of the warm custard. Stir the eggs back into the pot until smooth.

2. Layer the Filo

   • Preheat oven to 350°F / 180°C. Butter a 9×13-inch pan.

   • Lay one sheet of filo in the pan, letting edges overhang slightly. Brush lightly with butter.

   • Repeat with 5 sheets, brushing each.

3. Fill & Finish

   • Pour in the custard and smooth the top.

   • Cover with the remaining 5 filo sheets, brushing each with butter.

   • Trim or tuck edges neatly. Lightly score into finger-sized bars (optional but helpful).

4. Bake

   • Bake 40–45 minutes, until puffed and deeply golden.

   • Cool at least 20 minutes before slicing fully.

✨ SERVING & TIPS

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