Tassia Voutsina, Lefkada
My mother sometimes uses a pastry bottom for this wonderful milk pie – which resembles galaktoboureko (a custard-filled pie) – and sometime puts it directly in a buttered baking pan.
- 1 pastry sheet (or 5-6 of fyllo pastry)
- a little butter for brushing with
- 2 litres milk
- 200 gr fine semolina
- a pinch of salt
- 10 eggs
- 2 ½ cups sugar (560 gr)
- 1 tbsp butter
- 3 doses vanilla powder or the grated rind of a lemon
Heat the milk and semolina in a pan, stirring constantly until it is creamy. Add the sugar, the vanilla or lemon rind and the salt. Stir thoroughly. When thickened, remove from heat, add the butter and allow to cool.
Meanwhile butter the baking pan, spread the pastry in it and brush with butter. Beat the eggs to blend well and mix into the custard. Empty the custard onto the pastry and fold over the pastry at the slides, to contain the custard.
Bake in a preheated oven at 200°C until firm. Be careful not to overcook. When it has cooled a little, scatter granulated sugar over the top and finely powdered cinnamon.
From the book ''The cookery of Lefkada'', Evi Voutsina, Fagottobooks editions