Directions:

Boil the milk in a pan for 10 minutes in medium heat (3 out of 6). In a separate pan melt the butter (3 out of 6), add slowly the semolina and whisk for 1 minute.

Then add the milk and stir quickly in low heat (2 out of 6). Cook over, stirring constantly until the crème just starts to bubble.

Take it out of the heat and let it cool for 10 minutes. Meanwhile, beat the eggs with the eggs yolk and the vanilla. Add the mix in the crème.

Preheat the oven in 250C.

Place half of the phyllo to line the bottom and sides of the baking dish and brush the melted butter onto the sheets. Once you have used 5 layers of pastry, add the crème and add the remaining layers of phyllo, brushing each one with melted butter as you lay it on.

Bake it for half an hour in 200C. Serve it warm, cut in small pieces, after you have added powdered sugar and cinnamon in each piece separately.

Tip:

This is another traditional pie that has the origin in Thessaloniki and is sold in kiosks in the street. It is an easy and delicious pie, especially for kids.

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