Ingredients:

• 1 pack of Greek Filo pastry
• 4 1/4 cup of milk
• 4 eggs
• 1/2 a cup of melted unsalted butter
• 1 cup of sugar
• 1/2 a tsp of powder vanilla
• 3/4 cup of fine semolina
• Powder sugar
• Powder cinnamon

Method:

• Pour the milk with a piece of lemon peel in a large sauce pan to heat up.
• Add the semolina and stir constantly until it thickens and become a smooth cream.
• Beat the egg the sugar and vanilla in the mixer well and add them to the cream mixture stirring continuously.
• Remove the sauce pan from the heat, remove the lemon peel and let it cool down.
• Stir occasionally to prevent making a crust on the top.
• Melt the butter and butter a medium size baking pan on the bottom and sides.
• Lay 7-8 filo sheets in the baking pan to form the base, brushing the top of each sheet with melted butter as you stack them one on top of the other.
• Place your cream filling in and spread it to go evenly over the base filo sheets.
• Fold the filo sheet that are hanging out of the pad over the cheese and brush with butter.
• Lay the remaining filo sheets on top, brushing each one with butter.
• Cut off the excess filo sheets hanging over the sides of the baking pan.
• Brush the top with butter and with a sharp knife, cut the top to any size serving squares you want.
• Bake in a 350 degree oven for about 30-40 minutes or until the filo puffs up and turns into a golden chestnut color.
• Cut at the point you already marked and serve hot.
• Before serving, sprinkle with powder sugar and powder cinnamon.