Kitchen Stories: Galatopita: Greek Milk Pie

Simple Greek Milk Pie, delicious, nourishing, with fluffy cream, velvety taste and texture. Made all over Greece, as the raw Ingredients for this is milk and eggs, and these they found abundant the populations of the rural countryside.
Milk, therefore, semolina, cornflour, eggs and sugar, essential little cinnamon to flavor, smell our kitchen and seduce us.
Yours!

work: 45′

time: 1h:30′

medium:

Ingredients (~8 servings) 2 country style phyllo sheet or 4 phyllo pastry sheets 80g (2.8 oz) butter, melted for the phyllo 1 liter (2.11 pints) milk 170g (6 oz) sugar 50g (1.8 oz) semolina 50g (1.8 oz) cornflour or flour 1 lemon, zest 3 eggs 50g (1.8 oz) butter	In nonstick skillet over medium heat add the milk and half the sugar to warm up. In a large bowl, add the remaining sugar, semolina, cornflour, eggs and lemon zest.	Beat well together until the mixture whitens and swells.
With a deep spoon take 2-3 tablespoons of the warm milk and mix in the egg mixture…	… and pour all together in a saucepan with the milk. Stir with a wooden spoon, thoroughly and continuously until it starts to thicken and make the first bubbles.	Remove the pan from the heat. Scatter the butter in small pieces on the surface of the cream, to melt with the cream temperature and not form a crust. Do not stir. Leave it aside to cool.
Butter well a fireproof, round oven pan Ø30cm (Ø11.8 in) a rectangle 32×25 cm (1.05 ft×9.8 in).	Lay the first sheet so as to cover the base, side and protrude from the pan. Grease very well, with a brush.	Place the second sheet over the first crosswise. Grease again. Mix well the lukewarm cream to absorb the butter and pour onto the phylo. Lay it with a spatula.
Cover 1 egg 50g sugar some powdered sugar & cinnamon powder, for serving. Beat well the egg with the sugar and pour the mixture on the surface of the pie, over the cream.	We turn onto the surface of the cream as many phylo left over, so as to cover, even if it stays in the center some cream that will show.	Bake in preheated oven at 180°C (356°F, Gas: 4.2) for 45 minutes until the phylo is cooked underneath and brown well over. We leave onto rack to cool sufficiently before the cut. Sprinkle with cinnamon and powder sugar, and serve.