Added by Loana | Wed 18 Aug 2010 @ 19:01
Pies play a major part in Greek cuisine and there are many different versions all over Greece. This one is served all year round and it is so simple to make because the ingredients are always at home. Try it with a cup of tea or coffer on a cold Sunday\'s afternoon.
For the base
8-10 thin fyllo pastry
100 grē melted butter
For the cream
1 litre milk
1 cup of flourr
1 cup of sugar
25 gr of butter
vanilla flavour or extract
optional you may use lemon zest or for a more flavoured version add masticha liqueur.
Preparing the cream
On a bowl you put the flour with some milk and you stir it until you have a smooth silky texture and no lumps left. Put the rest of the milk on a pot to boil in medium heat. When the milk starts to boil add the milk and flour mixture and stir until it boils again. The mixture will thicken a bit and then you will remove it from the fire and you will leave it to cool. When it has reduced its heat you beat the 5 eggs with the cup of sugar and you put it in the cream along with the 25 gr of butter, by stirring at the same time. We do not want to overcook the eggs!
Preparing the Base
Take a large baking pan and butter tha bottom and the sides, then take one fyllo pastry and spread it on the bottom and butter it. Then continue with another fyllo and also butter it, make sure that the sides are covered as well, because we do not want the cream to spill afterwards. Place another fyllo and after you butter it, spread cinnamon all over it. Continue placing the fyllo pastry on the baking pan and do not forget to butter them and spread cinnamon. On the last fyllo you will NOT add cinnamon ONLY butter.
Time to bake
Take your baking pan and place the cream over the fyllo pastry, beat 1 egg and cover the cream, not all over it though.
Make sure that you have preheated the oven in 200 C for 15 minutes and bake your pie for 45 minutes in 200 C.
You may eat it warm or cold!