Galaktoboureko: Greek Custard Pie

Preheat oven to 350°F (175°C).

Brush the 9x13 inch baking dish with melted butter.

Place one sheet of phyllo dough in the baking dish, brush with melted butter. Repeat with half of the phyllo sheets, layering and buttering each one.

In a saucepan, combine the milk, semolina, and sugar. Cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency. This will take about 10-15 minutes.

Remove from heat. In a separate bowl, whisk together the eggs, vanilla extract, and lemon zest. Slowly pour a little of the hot milk mixture into the egg mixture, whisking constantly to temper the eggs. This prevents the eggs from cooking too quickly.

Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly, for another 2-3 minutes until slightly thickened.

Pour the custard filling over the phyllo dough in the baking dish.

Top with the remaining phyllo sheets, buttering each layer as before. Use a sharp knife to score the top layers of phyllo into squares or diamonds. Be careful not to cut all the way through to the custard.

Brush the top layer generously with melted butter.

Bake for 40-45 minutes, or until the phyllo is golden brown and the custard is set.

While galaktoboureko is baking, prepare the syrup. In a saucepan, combine the water, sugar, honey and lemon juice. Bring to a boil over medium heat, then reduce heat and simmer for 5-7 minutes, until slightly thickened.

Remove from oven and let cool slightly (about 10 minutes). Slowly pour the warm syrup evenly over the hot galaktoboureko.

Dust with cinnamon before serving. Serve warm or at room temperature.