Place all the syrup ingredients in a saucepan. Bring to boil and let boil for 4 minutes. Remove from heat and allow syrup to cool.

Using a pastry brush, liberally grease the bottom and sides of an ovenproof dish with melted butter.

Brush each phyllo with melted butter and layer the first 5 into your dish, making sure the sides of the dish are also covered.  Work fast, because phyllo pastry dries up very quickly.  Keep the remainder of the phyllo covered with a damp dishcloth, to prevent it from drying out.

Prepare the fillingPlace  a saucepan over low heat, and combine the filling ingredients, stirring well.

Separate the 4 eggs.

Beat the egg whites till stiff.

Whisk the yolks separately.

Fold the egg whites gently into the whisked egg yolks.

Add this egg mixture into the filling mixture and stir in using a wooden spoon.

Add 3 tbsp butter, while stirring all the time in circular motions, until the filling thickens into a smooth, velvety and light cream.  Remove from the heat.

Pour the filling over the 5 layered phyllo sheets.

Spread evenly.

Layer the rest of the phyllo sheets over the filling, brushing each phyllo sheet first well with butter.

Tuck in all the excess pastry into the sides and into the bottom of the ovendish.

Using a sharp knife, score the top layers of phyllo sheets into squares.

Pour melted butter over the whole surface and then generously sprinkle with cold water.

Bake in a preheated oven, 180°C, for 1 hour, until golden.

As soon as the galaktobouriko comes out of the oven, and while it is still hot, spoon over the whole surface the cooled syrup.  Make sure the phyllo parstry is well drenched.

Let the galaktobouriko cool completely and absorb all the syrup.  Do not cover while it is cooling, or it will get soggy.