Galatopita, or milk pie, has a crisp phyllo crust and a dense, satisfying custard filling made with semolina flour. It is among the dairy specialties of Epirus and Thessaly; we like this version from Ioannina.
Cooks' note:
Semolina flour can be found at Italian markets, specialty foods shops, natural foods stores, and at kalustyans.com.
