Name: Greek milk pie
Yield: 8 servings
Cuisine: Bake
Ingredients: 6.00 eggs extra-large; 210.00 g sugar; 300.00 g semolina or rice flour; 2.00 Litres milk; 1.00 lemon zest only; 37.00 g butter; 750.00 g phyllo pastry sheets; 200.00 g butter melted; 400.00 g sugar; 250.00 ml water; 2.00 lemons zest and juice

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Ingredients (11)

6.00	eggs — extra-large
210.00 g	sugar
300.00 g	semolina — or rice flour
2.00 Litres	milk
1.00	lemon — zest only
37.00 g	butter
750.00 g	phyllo pastry — sheets
200.00 g	butter — melted

SYRUP

400.00 g	sugar
250.00 ml	water
2.00	lemons — zest and juice

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Method:

1. Preheat oven to 180 ºC. Place eggs and sugar in mixing bowl and beat until thick. Add and mix the semolina, milk and lemon rind. Cook over low heat until mixture thickens, stirring continuously. Remove from heat, add butter.
2. Grease a 22 x 30 x 5 cm baking pan and lay 2/3 of the pastry sheets in pan, brushing melted butter between each sheet. The edges of the pastry sheets should drape over the edge of the pan. Spread milk mixture over pastry sheets and turn edges of the phyllo over the filling.
3. Cut the remaining pastry sheets into 8 cm squares. Pour remaining melted butter over and place squares on top of the filling. Sprinkle with a little water and bake in a preheated oven for 45 minutes. Allow to cool.
4. Boil the sugar, water, lemon juice and rind for 5 minutes. Pour lukewarm syrup over milk pie as soon as it comes out of the oven. Cool before serving.