Ingredients:

2½ liters of milk

3 cups sugar

1 cup coarse semolina

1 cup all-purpose flour

6 vanilla pods

7 eggs

1 tsp mastic gum

Zest of a lemon or orange

2 tablespoons butter

A pinch of salt

Phyllo dough (pastry sheets)

A little cinnamon

Instructions:

From the three cups of sugar, set aside half along with the cinnamon for later use.

In a bowl, whisk together the remaining 2½ cups of sugar, semolina, flour, eggs, vanilla pods (scraped seeds), mastic gum, salt, and citrus zest.

Heat the milk and add a little warm milk to the mixture, stirring well with a whisk. Pour the entire mixture into the saucepan with the rest of the warm milk, which is being heated.

Stir well until the cream thickens. Once it thickens, remove it from the heat and add two tablespoons of butter. Stir to combine.

Grease a baking dish and layer two sheets of phyllo dough. Sprinkle with the sugar and cinnamon mixture that you set aside.

Continue layering with the remaining phyllo sheets, making sure to brush each sheet with melted butter.

Pour the custard mixture over the phyllo layers.

Finish by layering the remaining phyllo sheets, brushing each sheet with butter as you go.

Bake in a preheated oven at 170°C for 40-50 minutes or until it turns golden brown. Enjoy!