RUFFLED MILK PIE (GREEK PATSAVOUROPITA)
12 servings
Ingredients
1 package filo pastry thawed
3/4 cup butter melted
3 cups milk
3/4 cup sugar
1 cinnamon stick
zest of 1 orange
1/4 teaspoon salt
3 large eggs whisked
ground cinnamon and confectioners sugar for dusting before serving
Instructions
Preheat oven to 375F. Brush a quiche or cake pan with some melted butter.
Using one filo sheet at a time, brush it all over with the melted butter. Using your hands, crease it like an accordion so it looks ruffled. Starting at one end of the ruffled filo, begin to curl it into a spiral so that it forms the shape of a rose. If you don not wish to form the sheets into roses, you can also just place them as they are in an accordion shape into your baking pan.
Repeat step 2 with the other filo sheets or until there is no more room in the pan. Bake in the oven for 20 minutes or until the filo begins to brown nicely on top.
Meanwhile, in a saucepan, add the milk, sugar, cinnamon stick, orange zest, and salt. Heat over medium heat whisking consistently. Heat the milk mixture until the sugar dissolves being careful not to bring it to a boil. Remove from heat and let cool for a few minutes. Whisk the eggs in a bowl and add them to the milk mixture, whisking vigorously to ensure they do not cook
Once filo has browned nicely on the oven, remove it and ladle the milk mixture over it. Return to the oven and bake for an additional 20 minutes.
Let cool. Dust with cinnamon and icing sugar before serving if desired. The pie can be served warm or cold. Store in the refrigerator.
This pie can be served warm or cold.
By: https://herbsandflour.com/ruffled-milk-pie-greek-patsavouropita/
