Baked Semolina Pie with Phyllo
Ingredients
- 1 packet phyllo dough
- 1 cup melted butter
Semolina mixture
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 5 cups milk
- 1/4 teaspoon ground mastic
- 3/4 cup semolina
- 1 tablespoon butter
Syrup
- 2 cups sugar
- 1 cup water
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
Preparation
Heat the oven to 180°C.
Prepare a medium-sized baking dish.
In a bowl, place the eggs, vanilla, and 1/4 cup of sugar; mix with a hand whisk until combined and set aside.
In a saucepan, place the milk, remaining sugar, mastic, and semolina; heat on medium heat and stir continuously with a hand whisk until it thickens like muhallebi, then add butter.
Remove the saucepan from heat, then gradually add a little of the egg mixture while stirring continuously until combined and set aside to cool slightly but not completely so it does not set.
Place a sheet of phyllo dough to cover the bottom of the dish with edges hanging over, brush with butter, and repeat with about 10 sheets while brushing butter continuously.
Pour the semolina mixture, then fold the excess phyllo over it, brush with butter between layers, and place 2 phyllo sheets on top.
Using a knife, cut into large squares.
Place the pie in the oven for 30 minutes until well browned.
Pour the syrup, place in the fridge to set completely and sprinkle with pistachios and powdered sugar.
Syrup
In a saucepan, place sugar, water, lemon juice, and vanilla extract; let it boil gently for 8 minutes.
