Galaktoboureko

Step 1

Heat milk in a heavy-bottomed saucepan over medium heat until steaming, not boiling.

Step 2

In a bowl, whisk together semolina, sugar, and salt. Slowly pour into hot milk while stirring constantly to prevent lumps.

Step 3

Continue stirring for 8-10 minutes until the mixture thickens and pulls away from the pan sides.

Step 4

Remove from heat and stir in butter and vanilla extract. Let cool for 5 minutes.

Step 5

In a separate bowl, beat eggs lightly. Temper eggs by slowly adding warm custard while whisking constantly, then pour back into pan.

Step 6

Stir gently over low heat for 2 minutes. Transfer to a baking dish and let cool completely.

Step 7

Preheat oven to 350°F (175°C). Brush a 9x13 inch baking dish with melted butter.

Step 8

Layer 6 phyllo sheets in the dish, brushing each generously with melted butter.

Step 9

Spread cooled custard evenly over phyllo base.

Step 10

Layer remaining 6 phyllo sheets on top, brushing each with butter.

Step 11

Using a sharp knife, score the phyllo into diamond or square portions without cutting through to the custard.

Step 12

Bake for 35-40 minutes until golden brown and crispy.

Step 13

While pie bakes, combine water, sugar, honey, cinnamon stick, and cloves in a saucepan. Bring to boil, then simmer for 5 minutes.

Step 14

Remove from heat and discard cinnamon stick and cloves. Let syrup cool slightly.

Step 15

Pour warm syrup evenly over hot pie immediately after removing from oven. Let it soak for 15 minutes before serving.