Servings: 6

750ml whole milk 750ml whole milk
30g unsalted butter 30g unsalted butter
150g caster sugar 150g caster sugar
1½ teaspoons vanilla extract 1½ teaspoons vanilla extract
85g fine semolina 85g fine semolina
5cm strip pared zest from an unwaxed lemon 5cm strip pared zest from an unwaxed lemon
2 large eggs, lightly beaten 2 large eggs, lightly beaten
To serve: subheading: To serve:
4 tablespoons icing sugar 4 tablespoons icing sugar
1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
For the pastry: subheading: For the pastry:
8-12 filo pastry sheets, depending on the zie of the tin 8 to 12 filo pastry sheets, depending on the zie of the tin
70g unsalted butter, melted 70g unsalted butter, melted

Pour the milk into a large saucepan over a medium heat and bring to a simmer. Add the butter, sugar, and vanilla, then stir occasionally until the sugar has melted. Add the semolina and lemon zest and cook for 5 minutes until thickened, whisking every minute so the custard stays sooth. Take off the heat and leave to cool for 10 minutes.
Heat the oven to 170°C fan/gas 5/338°F fan. Unroll the first sheet of filo and put it in the prepared tin with about 2 cm overhanging. Brush this sheet with melted butter, then layer another sheet of filo on top of it. Repeat until you have 6 layers.
By now, the custard should have cooled considerably. Remove the lemon zest and whisk in the beaten eggs and a pinch of salt, stirring well to ensure they don't curdle. Gently pour the custard into the filo pastry case and use the back of a spoon or a spatula to smooth it out. (It will smell delicious and you're allowed to eat a sneaky spoonful or so yourself.)
Fold any overhanging filo sheets into the middle of the tin (they will cover some of the custard) and start layering the top of the pie with more filo, using the same technique of laying a sheet on top, then buttering it. Use large sheets to do this, so you can tuck them down the sides, and fold the sheets if you need to. Repeat to make 6 layers. Bake for around 25 minutes until golden and crispy.
Leave to cool for 10 minutes, then carefully remove the pie from the tin and place it on a serving plate. use a sharp knife to slice it into 4 cm squares or segments, then very generously dust with the icing sugar and cinnamon.