It is one of the sweetest desserts in Greece. It tastes best when served with vanilla ice cream.


– 200-250g of phyllo dough

– 120-150g of butter

For the filling:

– 170g of fine semolina

– 250g of sugar

– 1l of milk

– 4 eggs

– spoon of butter

– 2 teaspoons of vanilla extract

For the syrup:

– 450ml of water

– 400g of sugar

– 2 tablespoons of honey

– peel of 1 lemon

– 1/2 lemon juice

– the peel of one orange

– cinnamon stick

A method of preparing:

1. Add water, lemon and orange zest, sugar and cinnamon stick to the pot. Bring to a boil and wait for the sugar to dissolve. Take the pot off the burner, add honey and let it cool completely.

2. Separate the yolks from the egg whites. Beat the egg whites, slowly at the end, gradually add 50g of sugar. In the second bowl, beat the egg yolks with 50g of sugar until fluffy. Gradually add egg white to the yolks and mix gently with a spoon or spatula.

3. Add milk and rest of sugar to a saucepan and bring to a boil. Before boiling, reduce the heat and slowly add the semolina, stirring constantly with a whisk, so that no lumps are formed. Finally, pour in the vanilla extract. Take the pot off the heat, add a tablespoon of butter and mix again.

4. We combine the mixture of yolks and egg whites with the mass of semolina. We mix thoroughly.

5. Put 5 layers of phyllo dough on the bottom and sides of the mold, spreading each layer with melted butter. Put the prepared mass on the dough and fold the filo edges inwards. We put 4 more layers of dough on top, greasing them all with butter.

6. Bake them at 160 degrees C for about an hour. It is important that the filo is golden. Finally, soak them with the syrup while still hot.

Enjoy your meal! 🙂

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