Ingredients
Scale
- 3½ cups granulated sugar
- 2 cups water
- 1 package phyllo pastry (12 sheets)
- 1 cup melted butter
- 8 cups whole milk
- 1 cup fine semolina
- 4 eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Instructions
- Prepare the syrup: Combine sugar, water, and a cinnamon stick in a saucepan over medium heat. Bring to a boil until sugar dissolves, then add squeezed lemon and simmer for 10 minutes. Let cool.
- Preheat your oven to 350°F (175°C). Brush a baking dish with melted butter. Layer phyllo sheets, brushing each layer with butter.
- Make the custard: In a pot over medium heat, mix whole milk and semolina until thickened (10-15 minutes). Cool slightly before adding eggs, vanilla extract, lemon zest, and sugar.
- Pour the custard into the prepared phyllo layers and cover with remaining phyllo brushed with butter. Bake for 60 minutes until golden brown.
- Once out of the oven, pour cooled syrup over the hot pie and let it soak for at least an hour before serving.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30g
- Sodium: 60mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg