A Greek pastry with layers of crisp, flaky filo (phyllo) encasing a simple, sweet custard. The only part that can be a bit difficult and tedious is layering and buttering the filo sheets, one at a time. When making the custard, use a medium heat until the milk is hot. Do not boil. When adding the egg mixture, do so slowly in a thin stream, whisking constantly to prevent the egg from turning to scrambled in the custard. Serve warm or chilled.
Prep: 5 minutes
Cook: 10 minutes
Assemble: 10 minutes
Bake: 35 minutes
Total: 60 minutes
Makes 9 servings
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