This pie is of Greek origin and consists of a milk base, eggs, vanilla, and phyllo dough. It is then decorated with icing sugar and cinnamon.
Ingredients
- Ghee or clarified butter: 12 Tbsp (divided, melted)
- granulated sugar: 0.75 cup
- ground cinnamon: 0.5 tsp
- table salt: 0.125 tsp
- frozen phyllo dough: 14 sheets (thawed)
- whole milk: 1.25 cups
- heavy cream: 0.25 cup
- eggs: 5 piece
- vanilla extract: 1 tsp
- powdered sugar: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (190 degrees C). Brush 1 tablespoon butter in bottom and up sides of a 9 1/2-inch deep dish pie plate.
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Combine sugar, cinnamon, and salt in a small bowl.
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Place 1 sheet of phyllo dough on a cutting board or clean work surface; brush butter over 1 side. Carefully scrunch up phyllo by pushing the short sides towards another to create a rope, then loosely wrap into a coil. Place in the center of the prepared baking dish. Repeat with remaining phyllo sheets and butter, placing and forming around the center coil to form a concentric circle, packing them in tightly. Sprinkle 2 tablespoons of the spiced sugar mixture on top.
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Bake in the preheated oven until golden, about 25 minutes. Remove from oven and reduce oven temperature to 325 degrees F (165 degrees C).
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While phyllo bakes, heat milk and cream in a small saucepan over medium heat until it just begins to boil. Remove from heat.
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Whisk together eggs, vanilla, and remaining spiced sugar mixture in a bowl; gradually add hot milk, whisking constantly, until combined. Immediately pour spiced milk over phyllo in the baking dish and return to the oven.
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Bake until custard is just set, 20 to 25 minutes. Dust with powdered sugar. Serve warm or at room temperature.
