Milk pie of Messinia
Store-bought phyllo dough
1lt full milk
1 cup fine semolina
2 teaspoons lemon zest
3 eggs
2 tablespoons fresh butter
1 cup sugar
A little oil to brush the phyllo dough
Cinnamon for sprinkling
Milk pie of Messinia
In a large pot, pour the milk, sugar and lemon zest. Heat the ingredients, stirring continuously so that the milk does not stick. As soon as it warms slightly and starts to steam, add the sifted semolina slowly to prevent lumps and stir until the mixture thickens. Remove from the fire, beat the eggs and add slowly to the mixture. Add two spoonfuls of fresh butter. Stir well and let the mixture cool to lukewarm temperature.
In a medium sized round baking pan put a crust of 4-5 phyllo sheets starting at the bottom of an oiled pan. Layer the sheets brushed with oil -one by one. Place in the pan with the edges left hanging over the rim of the pan. Turn the edges inward to cover the rim of the baking pan.Pour in the cream and spread with a knife. Cover with plenty of cinnamon.
Milk pie of Messinia
Bake at 180 C for 45 minutes until the crust turns golden brown and the phyllo is well baked.
