1 kg milk
1 cup flour
3 tablespoons fine semolina
½ cup of butter cow or goat butter1 ½ cup of sugar
4-5 phyllo layers, buttered
Dissolve the flour in 2 cups of cold milk until it becomes mush consistency. Bring the remaining milk and sugar to the boil. As soon as it begins to boil, pour in the mush, vanilla, semolina and half the butter. Stir and remove from heat. Beat the eggs and pour into the cream, stirring the mixture very quickly. Place 3 sheets of buttered phyllo dough at the bottom of a buttered baking dish. Pour in the cream. Cover the milk-pie with the remaining 2 sheets of phyllo dough (buttered) and cut into strips.
Bake the milk pie in a moderate to hot oven for about an hour.