Traditional Galaktoboureko

Traditional Galaktoboureko could be just the lacto ovo vegetarian recipe you've been looking for. For 64 cents per serving, you get a side dish that serves 12. One serving contains 364 calories, 10g of protein, and 10g of fat. 43 people were impressed by this recipe. If you have water, eggs, lemon zest, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Allrecipes. With a spoonacular score of 39%, this dish is not so tremendous. If you like this recipe, you might also like recipes such as Galaktoboureko, Galaktoboureko, and Galaktoboureko Beggar's Purses.

Servings: 12

 

Ingredients:

2 tablespoons butter

7 eggs

1 teaspoon grated lemon zest

6 cups milk

12 sheets phyllo dough, thawed

1 cup semolina

1 cup water

2 cups white sugar

Equipment:

sauce pan

hand mixer

wooden spoon

baking pan

stove

oven

knife

Cooking instruction summary:

Pour the milk into a large saucepan, and bring to a boil over medium-low heat. Remove from the heat. While you are waiting for the milk to boil, beat the eggs, semolina, and 3/4 cup sugar with an electric mixer until well blended. Use a wooden spoon to stir this into the hot milk. Cook over low heat, stirring constantly until it just starts to bubble. Remove from the stove, and stir in 2 tablespoons of butter and 1 teaspoon of lemon zest.Preheat the oven to 350 degrees F (175 degrees C). Butter an 9x13 inch baking dish.Brush butter onto 6 of the phyllo sheets, and place use them to line the bottom and sides of the baking dish. Pour in the semolina mixture, and spread evenly. Layer the remaining sheets of phyllo dough over the top, brushing each one with melted butter as you lay it on. Sprinkle a few dashes of water over the top. Use a knife to slice through the top layer of pastry in a diagonal pattern.Bake for 40 minutes in the preheated oven, or until the crust is golden brown. While the dish bakes, combine 2 cups of sugar, water, and remaining lemon zest in a small saucepan. Bring to a boil, and remove from the heat.As soon as the galaktoboureko is removed from the oven, pour hot syrup over it. Let it cool before serving. After it has cooled, store in the refrigerator. It will stay good for 4 to 5 days.Kitchen-Friendly View

 

Step by step:


1. Pour the milk into a large saucepan, and bring to a boil over medium-low heat.

2. Remove from the heat. While you are waiting for the milk to boil, beat the eggs, semolina, and 3/4 cup sugar with an electric mixer until well blended. Use a wooden spoon to stir this into the hot milk. Cook over low heat, stirring constantly until it just starts to bubble.

3. Remove from the stove, and stir in 2 tablespoons of butter and 1 teaspoon of lemon zest.Preheat the oven to 350 degrees F (175 degrees C). Butter an 9x13 inch baking dish.

4. Brush butter onto 6 of the phyllo sheets, and place use them to line the bottom and sides of the baking dish.

5. Pour in the semolina mixture, and spread evenly. Layer the remaining sheets of phyllo dough over the top, brushing each one with melted butter as you lay it on. Sprinkle a few dashes of water over the top. Use a knife to slice through the top layer of pastry in a diagonal pattern.

6. Bake for 40 minutes in the preheated oven, or until the crust is golden brown. While the dish bakes, combine 2 cups of sugar, water, and remaining lemon zest in a small saucepan. Bring to a boil, and remove from the heat.As soon as the galaktoboureko is removed from the oven, pour hot syrup over it.


Nutrition Information:

Quickview
363k Calories
10g Protein
9g Total Fat
59g Carbs
4% Health Score
Limit These
Calories
363k
18%

Fat
9g
15%

  Saturated Fat
4g
29%

Carbohydrates
59g
20%

  Sugar
39g
44%

Cholesterol
112mg
38%

Sodium
198mg
9%

Get Enough Of These
Protein
10g
20%

Selenium
29µg
42%

Vitamin B2
0.48mg
28%

Vitamin B1
0.28mg
19%

Phosphorus
187mg
19%

Calcium
158mg
16%

Folate
60µg
15%

Vitamin D
2µg
14%

Vitamin B12
0.78µg
13%

Vitamin B5
0.99mg
10%

Iron
1mg
10%

Manganese
0.19mg
10%

Vitamin B3
1mg
9%

Vitamin A
394IU
8%

Zinc
1mg
7%

Potassium
237mg
7%

Magnesium
24mg
6%

Vitamin B6
0.11mg
5%

Copper
0.1mg
5%

Fiber
0.92g
4%

Vitamin E
0.46mg
3%

Vitamin K
1µg
1%

covered percent of daily need
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