Galaktoboureko from Greece


1/2 kilo ready made filo pastry sheets 
1/2 kilo milk
8 eggs
1,5 kilo sugar
250 grams semolina
1 vanilla pod
300 grams butter (melted)
lemon juice


Beat the eggs with half the sugar. Add the semolina, beating continuously. Stir in the milk and continue stirring over a low heat. When it reaches boiling point, turn the heat off and add the vanilla. Cover the saucepan with a lid and leave to stand whilst preparing the pastry.

Put half the pastry sheets in a buttered baking tin, brushing each sheet with butter. The edges of the pastry sheet should come up above the top of the pan. Spread the milk and semolina mixture evenly over the pastry sheets. fold the edges over it and cover with the rest of the pastry sheets. Gently score the top of the pastry sheets into squares. Pour the rest of the butter over it and sprinkle with water. Bake in a pre-heated oven at 180C for one hour. Put the rest of the sugar in a saucepan together with a glass of water and some lemon juice. Pour it over the pie when it is cold.