Greek sweet milk pie

Galaktobureko is a semolina and filo traditional syrupy dessert. 4 cups of milk (150ml milk per cup) in 2 stages, 1 cup of sugar (200gr), 4 eggs, teaspoon of vanilla flavoring, 1 cup of semolina (200gr), 100gr butter, all cooked together in a pan (stirring continuously). Once the mixture thickens you should get consistency that is thicker than custard, but looser than mash potatoes. Oil a large pan (with vegetable oil) and place 2 filo sheets under, 2 over your mixture, oiling well each sheet. For the filo pastry see • How to make filo pastr... . Fold the excess filo inwards. If it is well oiled it will become crispy when it cooks. Cook at 200 degrees celcius for 45'. While the pie is cooking, prepare the syrup by boiling togehter till clear 1 cup water (150ml) with 1 cup sugar (200gr) and the juice of 1 clementine. Leave the syrup to cool and pour over the hot pie when it comes out of the oven. Dessert should be served room temperature and can stay in the fridge for a week.