Easy Greek Ruffled Pie - Perfect Custard & Phyllo

By Dimitra's Dishes · 60 min

Ingredients

Instructions

1. Preheat the oven to 180°C (350°F). Grease a 9½-inch springform pan with melted butter and line it with parchment or foil. Set the pan on a baking tray.
2. Brush each phyllo sheet with melted butter and dust with cinnamon.
3. Scrunch each sheet like an accordion or roll it loosely into a tube.
4. Coil the first sheet into a spiral and place it in the center of the pan.
5. Wrap the remaining 6 sheets around the spiral.
6. Brush the top with the remaining butter and bake on the center rack for about 30 minutes, until golden.
7. Meanwhile, put the eggs in a mixing bowl with half the sugar.
8. Heat the milk, cream, salt and remaining sugar in a saucepan over medium heat until scalding hot, whisking until the sugar dissolves.
9. Whisk the eggs and sugar until frothy.
10. Slowly whisk the hot milk mixture into the eggs, whisking constantly.
11. Stir in the vanilla and set the custard aside.
12. As soon as the pie comes out of the oven, pour the custard over the phyllo.
13. Return to the center rack and bake for another 25 minutes.
14. Cool for one hour.
15. Transfer to a serving dish and dust with powdered sugar and cinnamon.

Summarized from Dimitra's Dishes's video. Watch it for the details.

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