Melt the butter in a pan and brown the semolina for one minute.

Add the milk that you have heated well, stir and add the sugar.

Boil at low temperature so that the custard thickens and then remove from the heat.

When the custard cools add the eggs, beaten, the vanilla extract and cover with a plastic wrap so that it doesn't crust.

Butter a baking tray and spread half the filo pastry buttering each sheet. Pour in the custard.

And repeat for the rest of the pastry.

Bake at 200 degrees for about half an hour.

Serve dusted with icing sugar and cinnamon.