Traditional Greek Custard Pie

1. Prepare the Custard:

In a large saucepan, heat the milk over medium heat until warm.

Gradually whisk in the semolina and sugar, stirring constantly until the mixture thickens.

Remove from heat and let cool slightly.

In a separate bowl, beat the eggs, then slowly add them to the semolina mixture, stirring constantly to avoid scrambling the eggs.

Add the vanilla extract, lemon zest, and melted butter. Mix well and set aside.

2. Prepare the Syrup:

In a small saucepan, combine sugar, water, honey, cinnamon stick, and lemon peel.

Bring to a boil, then reduce heat and simmer for 10 minutes.

Remove from heat and let cool. Discard the cinnamon stick and lemon peel.

3. Assemble the Pie:

Preheat the oven to 350°F (175°C).

Brush a 9x13-inch baking dish with melted butter.

Layer 6 sheets of phyllo dough in the dish, brushing each sheet with melted butter before adding the next.

Pour the custard mixture over the phyllo.

Layer the remaining 6 sheets of phyllo on top, again brushing each sheet with melted butter.

Score the top layer of phyllo with a sharp knife to create a diamond pattern.

4. Bake the Pie:

Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and crisp.

Remove from the oven and immediately pour the cooled syrup evenly over the hot pie.

Let the pie cool to room temperature, allowing the syrup to soak in.

Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes