Galaktoboureko (Greek Custard Filo Pie)

Method

1. 1

   Boil the syrup first: 250 g sugar, the water, lemon zest strips and a squeeze of juice, simmered 5 minutes, then cooled completely.

   💡 Cold syrup on hot pie is the whole secret — make it well ahead.

2. 2

   Heat the milk, rain in the semolina and 150 g sugar, and stir until it thickens into a loose porridge, about 6 minutes.

3. 3

   Cool 10 minutes, then beat in the eggs one at a time with the vanilla.

4. 4

   Butter the dish and layer half the filo, brushing each sheet with melted butter and letting edges overhang.

5. 5

   Pour in the custard, fold the overhang over, and top with the remaining sheets, buttering each. Score the top into diamonds.

   💡 Score only through the top layers, not into the custard.

6. 6

   Bake at 170°C for 45–50 minutes until deep gold and set in the middle.

7. 7

   Ladle the cold syrup slowly over the hot pie and let it drink for 30 minutes before cutting.