"Great Greek dessert. Lemony semolina custard in a phyllo crust with lemon syrup. The Greek traditional way of making it. I hope you will enjoy it as much we Greeks do!" — NIKOLETTA
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grated lemon zest
phyllo dough, thawed
You'll need at least 10 sheets of phyllo on the bottom, otherwise the custard will just swallow the phyllo. I'd also be sure that the phyllo is overlapping the sides of the pan, not just the bottom, so be sure the dough is large enough. You may also want to cut the custard mixture by 1/3 to get better texture.
The traditional way to serve this is in rolls, not as a casserole. You roll the custard filling in a sheet of fillo and layer in a baking dish, bake until golden brown and then drizzle the honey mixture over the top.
I had absolutely no trouble with the recipe as it was written, I used less sugar, and less syrup because I'm not a fan of sweets. It was delicious, my family ate the whole thing in two days!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 472
** Calories from Fat: 146
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