No sooner are they on, than the spirited group from Louisiana, and the mother-daughter duo (also from the US), are already firing questions point blank at Fotis.
“No eggshells, please. And no lumps,” Chef interrupts playfully, as the first volunteer of the day takes over the egg whisking for our galatopita (milk pie) coating. “Galatopita is our Greek version of a custard tart except it’s more versatile than that,” Fotis explains. “It makes for a light and nutritious breakfast or work snack - and you can also serve it up for dessert at a Sunday barbecue.”
Vanilla extract, lemon zest, salt, a few other ingredients and a bunch of tips and alternatives later, Fotis is stirring the custard cream to thicken. We ration it out in ceramic bowls, cover it with our no-eggshells-no-lumps coating and season it to choice; sugar, cinnamon (powdered please, no sticks) or perhaps some golden sesame seeds? All bowls are full now, but there’s still some mouthwatering creme left in the pot.
- Can we, like, taste it straight from the pot?
- Gloves off, wash your hands, and go nuts.
- Yes, Chef!