Step 1

Preheat your oven 180 deg C and prepare a 27 cm round shallow baking dish. Rub liberally with butter and sprinkle a few tablespoons of semolina flour to coat the base and sides of the dish. (see note 1)

Step 2

In a large bowl combine the semolina, corn flour, eggs, lemon zest and vanilla. Whisk thoroughly to combine and set aside.

Step 3

Heat the milk and sugar on medium heat. Be careful not to let the milk boil rapidly — allow it to come to a gentle simmer. (see note 2)

Step 4

Slowly add one ladle of the milk to the semolina mixture and whisk until well combined. Repeat this step 2 more times and pour the tempered mixture back into the milk. Stir and allow the custard to thicken (this can take up to 5 mins), add the butter and whisk again. Pour the custard into the prepared baking dish.

Step 5

For the topping combine the egg, sugar and milk in a ramekin and whisk well. Pour over the galatopita and brush, ensuring it covers the whole pie.

Step 6

Bake in the oven for 45-50 mins. The galatopita is ready when it is puffed, and a skewer comes out clean. Allow the pie to rest and cool completely before serving. When serving, it's best to top each slice with a sprinkling of ground cinnamon and powdered sugar. (see note 3)