Greek Custard Phyllo Pie (Crispy Filo & Semolina Custard)
Quick answer
- Total time
- 85 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
In this Greek pie, sheets of filo, each brushed with butter, are layered around a semolina custard, and a syrup of sugar and honey goes on after baking.
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Semolina leaves the custard faintly grainy in a way a flour-thickened one is not, and lemon zest scents it. The syrup is cooled to lukewarm before it meets the hot pie, which keeps the top layers crisp while the bottom soaks it up and turns soft.
Ingredients
Instructions
- 1
Combine 500 ml milk, 80 g sugar, and 60 g fine semolina in a saucepan over medium-low heat.
Whisk constantly for 6-8 minutes, scraping the bottom so it thickens smoothly without scorching or clumping.
- 2
Remove the pan from the heat and let the custard cool for 1-2 minutes.
Beat the 2 eggs, whisk them in gradually, then add 2 g lemon zest quickly so the eggs enrich the custard instead of scrambling.
- 3
Melt 110 g unsalted butter and keep the phyllo covered with a damp towel while working.
Brush the baking pan, then lay 4 sheets one by one, brushing each sheet fully so the layers bake crisp.
- 4
Pour the custard over the phyllo base and spread it evenly into the corners with a spatula.
Cover with the remaining 4 phyllo sheets, buttering each one, then tuck or trim loose edges neatly.
- 5
Score the top lightly before baking so portions are easier to cut later.
Bake at 180°C for 40-45 minutes, until the surface is deep golden, puffed in layers, and crisp rather than pale or soft.
- 6
Boil the remaining 60 g sugar with 20 g honey and 60 ml water for 2-3 minutes, then cool the syrup until warm.
Pour it over the hot pie and rest 20 minutes before cutting so it soaks cleanly.
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