Galatopita -- Custard Pie

If all food values were the same; nutritionally, calorically, and fat wise, what would you eat everyday for breakfast, I asked Yannis this morning.  Without missing a beat, he replied,"bougatsa!" It used to be that every bakery in Greece served up hot bougatsa, or milk custard, in a pocket of filo and then splashed generously with powdered sugar and cinnamon.  My choice would be Sandy's caramel rolls or eggs benedict with asparagus, but since we live in Greece and it's Easter Week, we get to enjoy all the treats the season has to offer here.. We won't be eating bougatsa or milk pie every day, but we sure will enjoy it as long as it lasts.......that's why we're making the gigantic size...Easter Week is a long holiday in Greece!!

Galatopita   (Bougatsa) 

2 liters fresh milk

2 1/2 cups sugar

1 cup fine semolina  (farina or cream of wheat)

1/2 teas. salt

1/2 cup butter

4 teas. vanilla

6 eggs, lightly beaten

"I didn't eat all the galatopita"...

Bring the milk and sugar to a boil, add the semolina and cook till creamy; add the butter and vanilla and salt and allow to cool a bit before adding the beaten eggs.  Pour into a teflon or pyrex pan , with or without filo (2-3 sheets) on the bottom and then on top of the milk mixture.  Bake for about 1/2 hour  at 350.F/180 C.  Serve hot sprinkled with cinnamon and sugar...breakfast honestly just doesn't get any better than this!!!  Or Lunch.. or dinner..