1packagethick phyllo or puff-pastry, fresh or frozen(630 to 750 g/22 to 26 oz)
1 ½cupsfinely-ground durum-wheat semolina
For the pie crust
½cupmilk(125 ml/4.2 Fl.oz)
ground Ceylon cinnamon
Grease a 12" round x 2" deep baking pan with a little butter.
Lay 1 phyllo sheet in the pan. Make sure it goes all the way up around the sides and overlaps, so that can be folded over the filling later.
Scatter small pieces of butter on top.
Preheat the oven at 200 °C (390 °F).
In a large pot, warm up the milk on medium heat. Be careful—you are going to add the eggs next and you don’t want to cook them before they blend in, so the milk shouldn’t get hot.
Whisk the eggs in a separate bowl. Add them to the pot and stir in slowly until they're well incorpotated.
Add the cinnamon and sugar.
Maintain medium heat and keep stirring so that the sugar is dissolved.
Add the semolina and keep stirring steady and slowly until you have a thick porridge
When you can spot a few hot bubbles bursting on the surface, take the pudding off the fire.
Transfer the pudding over the phyllo pastry and spread evenly with a spatula.
Fold the overlapping sides above the filling.
Beat up the extra egg with ½ cup of milk and brush it over the entire surface.
Scatter more pieces of butter on top. These will help create a crust on the “bare” pudding, not overlapped by pastry.
Bake on the middle rack at 200-250 °C (390-480 °F) for 20 minutes.
When off the oven and cooled down, sprinkle with powder/icing sugar and ground cinnamon.
Thick Greek pie phyllo is a bit of a confusing issue as different brands offer all sorts of different versions. Fresh or frozen, it can come in 2 quite thick pieces per pack or not as thick in 6 pieces, weighing anything from 630 to 750 g/22-26 oz, and measuring approximately 18" x 14". You can use 1 thick sheet for a 12" round baking pan or 3 (out of the 6 total) thinner ones. If you use a larger pan you can always trim and tack the remaining phyllo sheet/sheets to suit your needs. You can also use phyllo on top (as in the recipe photo), but we prefer ours single-crust.Now—this one is not a pie you want to eat warm. You should let it cool down for at least a couple of hours. In my humble opinion, even though some will argue that the pastry will get soft, it gets even better after you've let it sit in the fridge overnight. It's perfect for breakfast on a hot summer morning.