Ingredients
Scale
- 1 cup semolina
- 4 cups milk
- 1 cup sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1/2 cup butter, melted
- 10 phyllo dough sheets
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C).
- In a saucepan, heat the milk over medium heat.
- In a separate bowl, whisk together the eggs, sugar, and vanilla.
- Gradually add the semolina to the milk, stirring constantly until it thickens.
- Remove from heat and add the egg mixture, stirring until well combined.
- Brush a baking dish with melted butter and layer five sheets of phyllo, brushing each with butter.
- Pour the custard filling over the phyllo layers.
- Layer the remaining phyllo sheets on top, brushing each with butter.
- Bake in the preheated oven for 30-40 minutes, or until golden brown.
- Allow to cool and dust with powdered sugar before serving.
Notes
- Serve warm or at room temperature for the best texture.
- Can be refrigerated for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg