Milk pie of Oblou Monastery
Ingredients
1st mixture
1800g milk
300g cream
180g granulated sugar
100g orange juice
2nd mixture
200g granulted sugar
200g fine semolina
50g All Purpose flour
7 whole eggs
5g grated cinnamon
2 pcs. vanilla
Zest of 2 lemons
3rd mixture
200g cow butter
2 pinches of fine salt
2 tbsp fresh spearmint, finely chopped
Speading ingredients (mix all together to make a homogeneous mixture)
1 egg
2 tsp honey
4 tsp water
Method
Heat the 1st mixture in a pot and prepare the 2nd mixture until it is homogeneous.
Pour the 1st mixture into the 2nd and stir, then pour back into the pot, boil until thickened and bubbling, and remove from the heat. Afterwards, pour in the 3rd mixture and stir until the butter has melted.
Butter a G/N 2/3 baking pan and sprinkle with semolina, put the mixture into the pan and pour over the spread.
Bake at 175-180°C for 40-45΄.
More information
The dairy industry is a vital component of Western Greece’s economy, particularly in Aitoloakarnania, which produces a significant proportion of the country’s goat milk (7.93%), sheep milk (17.57%), and cow milk (4.29%). The region’s high-quality milk is also the basis for a range of excellent products, including yogurt, butter, cheese, and rizogalo (rice pudding), as well as milk pie. A simple yet wholesome version of this classic dessert is the traditional milk pie made at the Holy Monastery of Oblou in Achaia, which is truly divine!
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