(GALATOBOUREKO) This is a traditional Greek favorite–try it and youâll see why!
- 8 cups milk
- 6 eggs
- 1 1/4 cups uncooked farina (Cream of Wheat)
- 2 cups sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 20 sheets Athens Phyllo Dough (9 x 14 ), thawed
- 1/4 cup butter, melted
In large saucepan, over medium heat, scald milk.
In large bowl, lightly beat eggs. Add farina, sugar, vanilla and salt to beaten eggs and slowly pour in hot milk, a little at a time, stirring constantly.
Pour everything into saucepan used to heat milk and cook over low heat until thick, stirring constantly to prevent sticking and burning. Cool to room temperature.
In 9″ x 13″ un-greased oven-proof pan, layer 10 Phyllo sheets according to pie shell directions using the link to the right. Add farina mixture and top with 10 Phyllo sheets.
Score Phyllo into 12 sections and bake in preheated 3501/4F oven for 45 minutes or until golden brown.
Slowly pour Syrup over baked galatoboureko so it is absorbed. Serve at room temperature.