Authentic home cooking from Greece, with US measurements. 
Open in Cookpad AppSteps
- 1
In a large pot, combine the sugar and eggs and whisk together.
- 2
Add the milk and place over heat.
- 3
When the milk starts to boil, add the semolina and stir constantly to prevent sticking. Let it come to a boil twice so the cream thickens.
- 4
When the cream is ready, remove from heat, add one stick of butter (250 grams), and let it melt. Cover the surface of the cream with plastic wrap to prevent a skin from forming.
- 5
Melt 300 grams (about 1 1/3 sticks) of butter together with margarine (half and half) for brushing the phyllo. The margarine contains water, which helps the phyllo puff up.
- 6
Butter the bottom and sides of a 14 x 16 inch (35 x 40 cm) baking pan.
- 7
Layer the phyllo sheets from the first package (12 sheets), brushing each sheet well with butter using a pastry brush.
- 8
After the first four sheets, fold two sheets to about 2/3 of their size and place one on each short side of the pan to cover the edges well.
- 9
Continue in the same way: four sheets crosswise, then one folded sheet on each side.
- 10
Stir the cream so it absorbs all the butter, then add the vanilla.
- 11
Reserve 1200 grams (about 5 cups) of cream and pour the rest into the pan.
- 12
Fold the phyllo sheets over the filling, brushing each with butter.
- 13
Open the second package of phyllo and take four sheets. Layer them on top, brushing each with butter. Trim any excess with the back of a knife.
- 14
Score into 24 pieces (3 x 8) or 15 pieces (3 x 5), then cut those in half diagonally to make 30 smaller triangles. Sprinkle the surface with water.
- 15
Bake with top and bottom heat at 400°F (200°C) in a preheated oven for 1 hour. After 40-45 minutes, rotate the pan for even baking.
- 16
Boil the syrup for five minutes (from the time it starts boiling), then pour 750-800 grams (about 3 to 3 1/2 cups) of syrup evenly over the surface.
- 17
You can also make this in a round pan, with these changes:
- 18
Cut 8 leftover phyllo sheets into 8 rounds for the top, and keep 8 long strips for the base.
- 19
In a buttered round pan, place the four rounds on the bottom (always brushing with butter), then the 8 long strips in a crisscross pattern to cover the base.
- 20
Use any leftover phyllo trimmings to line the sides of the pan, brushing each with butter.
- 21
Add the cream and fold the phyllo over (with butter).
- 22
Place the remaining four rounds on top.
- 23
Bake at 400°F (200°C).
- 24
Pour the remaining syrup over the top.
- 25
The ingredients are measured so nothing will be left over.
- 26
- 27
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Pranav
