Course : Greek
Serves: 12
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4 cups milk
3/4 cup sugar
3/4 cup fine semolina
1/4 cup butter
1/2 medium lemon -- rind grated
1 piece cinnamon bark
1 dash salt
5 large eggs -- lightly beaten
1 teaspoon vanilla essence
10 sheets fillo pastry sheets
3/4 cup unsalted butter -- melted
1 cup sugar
3/4 cup water
1 piece cinnamon bark
2 teaspoons lemon juice

Preparation / Directions:

Cooking time: 1 hour Oven temperature: 180C (350F) Mix milk, sugar, semolina, butter, lemon rind, cinnamon bark and salt in a heavy-based saucepan and heat until thickened, stirring constantly. Let custard bubble gently over low heat for 5 minutes. Take from heat and remove cinnamon. Cover with a piece of buttered paper to prevent skin forming. When cool, blend in eggs and vanilla. Butter a 33 x 23 cm (13 x 9 inch) oven dish. Place half of the filo pastry sheets in the dish, brushing each sheet with the melted butter. Pour in custard and top with remaining sheets, again brushing each with butter as it is placed in position. Brush top with remaining butter and score through top sheets of filo in 8 cm (3 inch) squares or diamonds. Sprinkle top lightly with water. Trim edges and bake in a moderate oven for 45 minutes until pastry is golden brown and custard is set when tested with a knife. Remove from oven and cool thoroughly in the dish. Dissolve sugar in water over low heat, increase heat to medium and bring to the boil. Add cinnamon bark and lemon juice and boil for 10 minutes. Cool syrup to lukewarm before straining and pouring over the cool pie. Leave until cold before serving. Source: The Complete Middle East Cookbook - by Tess Mallos ISBN: 1 86302 069 1

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