4 cups milk
¾ cup sugar
¾ cup fine semolina
¼ cup butter
grated rind of ½ lemon
cinnamon stick
pinch of salt
5 eggs, lightly beaten
1 tsp vanilla essence
250g filo pastry
¾ cup melted, unsalted butter
Syrup
2 cups water
2 cups sugar
½ cup honey
1 tsp lemon juice
few pieces lemon rind
cinnamon stick
Bring to boil and cook for 10 minutes.
1. Mix milk, sugar, semolina, butter, lemon rind, cinnamon stick and salt in a heavy-based saucepan and heat until thickened, stirring constantly.
2. Let custard bubble gently over low heat for 5 minutes.
3. Take from heat and remove cinnamon stick.
4. Cover with a piece of buttered paper to prevent skin forming.
5. When cool blend in eggs and vanilla.
6. Butter a 33 x 23 x 5cm oven dish.
7. Place half of the filo pastry sheets (about 5 sheets) in the dish, brushing each sheet with the melted butter.
8. Pour in custard and top with remaining sheets, again brushing each with butter as it is placed in position.
9. Brush top with remaining butter and score through top three sheets of filo in 8cm squares or diamonds.
10. Trim edges and bake in a moderate oven (1800C) for 45 minutes until golden brown and custard is set when tested with a knife.
11. Remove from oven and cool thoroughly in the dish.
12. Make syrup. Wait till cooled before straining and pouring over the pie.
13. Leave until cool before serving.
Got a recipe? Send it in to orthodoxevents@gmail.com
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