As i am baking for a family meal tomorrow, one thought they would share a recipe:

DisclaimerI don’t measure and have adapted my families traditional recipes… so good luck 😉

For the casing…

Filo pastry sheets 
Melted butter (unsalted)

For the custardy-goodness…

6 cups of whole milk
1 cup of fine semolina
1/2-3/4 of a cup of Granulated sugar (i use about 1/4 due to the syrup)
1 tablespoon-ish unsalted butter
1 teaspoon vanilla extract
Zest of 1 orange

(You can add 1/2-1 cup of single cream, 100ml less milk and one extra egg for a slightly different variation)

Granny’s syrup… (which makes a pretty standard syrup for most greek sweet dishes)

1 cup of sugar to 1 cup of water (i recommend one of each for this particular dessert)
A pinch of whole cloves 
1 cinnamon stick
Large piece of lemon/orange rind

(You can substitute most of these ingredients, i.e take out the rind and in place, at a teaspoon of vanilla extract. You can also just add half a cup of freshly squeezed orange juice to the above ingredients and add an extra half-cup of sugar)


Ovenproof dish (I use a large glass dish)
One large saucepan
One fairly small saucepan 
1 wooden spoon
1 whisk (i.e my ’emergency-lumpy-custard-whisk’)
Damp tea-towel
Pastry brush

Preheat oven to gas mark 5/6.

Begin heating the milk over a medium heat, slowly adding in the buttersemolinasugarand vanilla.Stir-all-the-time! Beat the eggs in a bowl and then stir it into milk mixture and then add the orange zest.

Use the ’emergency-lumpy-custard-whisk’ if needed.

Open the pastry and cover with the damp towel. Seriously, they will dry out quicker than you think.

Start laying the pastry in the dish, as you would a lasagne, but cover up the sides and use enough sheets to cover the space. Each dry sheet should be brushed in melted butter.

Keep an eye on the custard mix if you’re still in the process, otherwise switch it off, remove from the heat and it shall be fine as you have your emergency whisk by your side.

Once you’re satisfied by you’re first few layers, fill the dish with the slightly cooled custard. Layer the remaining sheets of pastry on top of the custard and again, brush with melted butter. Then, brush butter on the overlapping sides and roll the edges down to create a rim around the edge of the pan.Brush the top and the edge with the rest of your butter and cut a criss-cross pattern on the top very lightly.

IF I HAVE TOTALLY CONFUSED YOU, SORRY! Google-search an image and you’ll understand how to construct it, IT’S EASY, I PROMISE!

Bake until golden brown.

During the baking process, make the syrup. Put all the syrup ingredients into a pan, but leave the vanilla until the last minutes of boiling if you choose to use vanilla. Bring to the boil, before letting it simmer for 5 minutes and then leave it to cool off the heat.

Once the pie is baked, leave it for around ten minutes to cool before pouring the syrupover the entire thing! Make sure it’s left for at least an hour before anyone gets their hands on it.

Cut into slices and serve. It can last for several days, but it never lasts…


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