Traditional Greek Bougatsa

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   In a saucepan, heat the milk over medium heat until it is warm but not boiling.

3. 3

   Gradually add the semolina to the milk, stirring constantly to avoid lumps.

4. 4

   Add the sugar and continue to stir until the mixture thickens.

5. 5

   Remove the saucepan from the heat and let it cool slightly.

6. 6

   In a separate bowl, beat the eggs and vanilla extract together.

7. 7

   Slowly add the egg mixture to the semolina mixture, stirring continuously.

8. 8

   Melt the butter and brush a baking dish with some of it.

9. 9

   Layer half of the phyllo pastry sheets in the dish, brushing each sheet with melted butter.

10. 10

    Pour the semolina mixture over the layered phyllo.

11. 11

    Cover with the remaining phyllo sheets, again brushing each with butter.

12. 12

    Bake in the preheated oven for about 30-40 minutes, or until the top is golden brown.

13. 13

    Remove from the oven and let it cool slightly before serving.

14. 14

    Sprinkle with cinnamon before serving.