Galaktoboureko: Milk Pie - milk

Method

• In a heavy pot, bring the milk to a boil.
• Sprinkle in the semolina, whisking constantly over very low heat.
• Add the sugar, then simmer for 5 to 6 minutes, stirring from time to time.
• Remove from the heat and add the butter and the eggs, 1 by 1, stirring.
• Blend in the vanilla.
• The mixture will be thick but pourable, like a sauce.
• Preheat the oven to 375 degrees F.
• Butter a deep 10-inch baking pan.
• In the bottom of the pan, layer 8 sheets of phyllo, leaving the edges hanging over the sides of the pan.
• Brush each sheet generously with clarified butter.
• Pour the milk mixture over the phyllo layers.
• Cut the remaining sheets of phyllo about the size of the pan and brush each sheet with clarified butter.
• Place the buttered sheets on top of the filling, then brush the hanging bottom sheets with clarified butter and roll them up to seal.
• With a very sharp knife, score the top diagonally in 2 directions to make diamond-shaped slits on the surface.
• (This makes it easier to cut later, and also allows the syrup to penetrate the pie.)
• Sprinkle with a little water and bake about 1 hour, or until top is light brown and filling has set.
• The minute you start baking the pie, begin to make the syrup.
• Simmer the water with sugar and the 1/2 of lemon for about 1 hour.
• Remove the lemon half and squeeze the juice into the syrup.
• Discard the lemon.
• Pour the syrup over the pie the minute you take it out of the oven.
• Be careful, syrup will bubble vigorously and can burn you.
• Let cool, and serve, cutting pieces along the slits that you made before baking the pie.