Title: Galatoboureko
 Categories: Greek, Desserts
      Yield: 12 servings
 
      4 c  Milk
    3/4 c  Sugar
    3/4 c  Fine semolina
    1/4 c  Butter
    1/2    Lemon; rind grated
      1    Piece of cinnamon bark
      1 pn Salt
      5    Eggs; lightly beaten
      1 ts Vanilla essence
     10    Fillo pastry sheets
    3/4 c  Unsalted butter; melted

MMMMM---------------------------SYRUP--------------------------------
      1 c  Sugar
    3/4 c  -Water
      1    Piece of cinnamon bark
      2 ts Lemon juice
 
  Cooking time: 1 hour Oven temperature: 180øC (350øF)
  
  Mix milk, sugar, semolina, butter, lemon rind, cinnamon bark and salt
  in a heavy-based saucepan and heat until thickened, stirring
  constantly.  Let custard bubble gently over low heat for 5 minutes.
  
  Take from heat and remove cinnamon.  Cover with a piece of buttered
  paper to prevent skin forming.  When cool, blend in eggs and vanilla.
  
  Butter a 33 x 23 cm (13 x 9 inch) oven dish.  Place half of the filo
  pastry sheets in the dish, brushing each sheet with the melted butter.
  
  Pour in custard and top with remaining sheets, again brushing each
  with butter as it is placed in postition.  Brush top with remaining
  butter and score through top sheets of filo in 8 cm (3 inch) squares
  or diamonds. Sprinkle top lightly with water.
  
  Trim edges and bake in a moderate oven for 45 minutes until pastry is
  golden brown and custard is set when tested with a knife.  Remove
  from oven and cool thoroughly in the dish.
  
  Dissolve sugar in water over low heat, increase heat to medium and
  bring to the boil.  Add cinnamon bark and lemon juice and boil for 10
  minutes.
  
  Cool syrup to lukewarm before straining and pouring over the cool pie.
  Leave until cold before serving.