I have taken this recipe from a Greek cookbook and checked it with another one. Both call for "semolina"--I would try it with all purpose flour if you can't find the semolina flour.
Ingredients
- 7-8 C milk
- 1 C fine semolina
- 6 eggs
- 1/2 C butter, melted
- vanilla and/or grated lemon rind
- 18-20 sheets phyllo pastry
- For syrup:
- 2 lbs sugar
- juice of 1/2 lemon
- 2 1/2 C water
Directions
Heat milk in saucepan to scalding. Remove from heat. Beat eggs with sugar till thick and creamy. Add flavorings and gradually add the semolina, beating all the while. Slowly add the scalded milk and return to the saucepan. Cook over low heat until mixture thickens.
Remove from heat and let mixture cool. Stir every so often to prevent a skin from forming on the top.
Line a baking dish with a sheet of phyllo. Brush with melted butter--repeat with half the phyllo sheets--each spread with melted butter.
Pour the filling into this, tucking the ends of the dough up to prevent the filling from oozing out.
Use the remaining phyllo, buttered, until you have completed the top layer.
Using a sharp knife, score the top (about 4 layers deep) to create serving sizes.
Sprinkle with water. Bake in moderate oven (350)3/4 to 1 hour or until top is golden.
Boil syrup ingredients until thickened. Pour over pie when you take it from the oven. Let cool before serving.
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Submitted 7/17/05.
Source: Greek Cooking and A Bunch of Greek Dishes
Submitted By: Sue Kerr
wessue2@earthlink.net
Galatoboureko