Greek Rhubarb and Custard Filo Pie – a take on galaktoboureko

This dish, which is called galaktoboureko in Greek, is equally as good without the rhubarb if the season isn’t right. Instead you could make it with extra filling – and perhaps some orange blossoms extract in the syrup.
 

Greek Rhubarb and Custard Filo Pie

 
Preparation Time:25 minutes

Cooking Time:1 hour, 10 minutes

Serves: 12
 
For the pie:

8 sticks of rhubarb, trimmed
100g/3 ½ oz/ heaped 1/3 cup caster sugar
100g/ 3 ½ oz/ heaped 1/3 cup butter, melted, plus extra for greasing
10 sheets of filo pastry

For the custard filling:

350ml/12 fl oz/scant 1 ½ cups milk
2 tsp vanilla extract
50g/1 ¾ oz/heaped 1/3 cup fine semolina
100g/3 ½ oz/heaped 1/3 cup caster sugar
2 eggs, beaten

Syrup:

100g/3 ½ oz/heaped 1/3 cup caster sugar
1 tbsp honey
1 tsp lemon juice
Preheat the oven to 200 c/400 f/Gas 6 and lightly grease a baking tray with the butter. Cut the rhubarb into 20cm/8in lengths and put on the baking tray with any shorter pieces. Sprinkle over the sugar and bake in the oven for 15 minutes. Remove from the oven, leaving the oven on.
 

Meanwhile, to make the custard filling, put the milk, vanilla extract, semolina, sugar and eggs in a heavy-based saucepan over a medium-low heat. Stirring constantly, heat slowly until thickened, without letting the mixture boil. This will take about 15 minutes. Remove from the heat and leave to one side.

Lay a sheet of filo pastry on the work surface and brush it with some of the melted butter. Put a second sheet on top and brush with more butter, then repeat with 2 more sheets of filo. Line a square 20cm/8in baking dish with the buttered filo, pressing it into the corners, then put the rhubarb on top and pour over the custard. Butter the remaining 6 sheets of filo, stacking them as you go. Put the filo stack over the custard, tucking it in around the edges.

Using a sharp knife, cut the filo and custard into 6 squares, then cut each square into 2 triangles. Put in the oven and bake for 40 minute, or until cooked through and the pastry is crisp and golden.

Meanwhile, to make the syrup, put all the ingredients plus 100ml/3 ½ fl oz/ scant ½ cup water in a saucepan and bring to the boil. Reduce the heat to low and simmer, stirring continuously, until the sugar dissolves. Leave to one side.

Remove the dish from the oven, pour over the syrup and leave to cool slightly.

Serve warm.
 

Sophie Mitchell has worked in Michelin-starred kitchens and as a chef to numerous celebrities, and her Love Good Food cookbook allows you to create memorable meals without spending hours in the kitchen.

Discover how to cook like a trained chef – and try recipes such as Miso-Glazed Pork Belly, Micro-Herb & Parmesan Ravioli and Tomato & Geranium Jellies – to wow your friends, your partner and yourself!

Find out more about the book, with free postage in the UK