Layers of buttery pastry and smooth custard make this Greek dessert a classic. We’ve tweaked it with aromatic spices, fresh herbs, and a zesty lemon syrup that is generously poured over the pastry. This is best eaten on the day it’s made.
Ingredients
Method
For syrup, combine sugar, herbs, rind and 500ml (2 cups) water in a saucepan over medium-high heat. Bring to the boil, stirring to dissolve sugar, then simmer until slightly reduced (6-8 minutes). Remove from heat; stir in juice. Set aside to infuse.
Place milk and spices in a large saucepan; bring to a simmer over medium-high heat. Remove from heat; set aside to infuse (at least 30 minutes; preferably 2 hours).
Whisk eggs and sugar in a bowl until pale and creamy. Add semolina and whisk to combine. Bring infused milk mixture to a simmer; strain over egg mixture (discard solids). Return to pan, whisking continuously over medium heat until thickened (4-5 minutes). Remove from heat; whisk in butter. Pour custard into a bowl and cover with plastic wrap. Set aside to cool.
Preheat oven to 200°C. Grease and line a 20cm x 30cm slice tin with baking paper. Working with one filo sheet at a time (cover remaining filo with a damp tea towel while you work), place filo on a work surface and bush with melted butter; top with another sheet of filo. Repeat with melted butter and 10 more filo sheets to create a stack of 12 layers.
Place stack in lined tin to line base and sides, trimming to fit. Spread custard evenly over filo. Scrunch remaining 12 filo sheets; arrange over custard to cover. Brush generously with remaining butter. Bake until pastry is light golden. Reduce oven to 160°C; bake until golden and starting to puff (30-35 minutes). Pour over half the syrup; cool to room temperature. Slice and serve with remaining syrup.
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