From Kateto Mitev
1/2 lb phyllo pastry leaves# 4 (the thinner ones)
3/ 4 c melted butter
2 c milk
2 c heavy cream
1/2 c plus 1 tbs farina
1/2 c sugar
6 egg yolks
2 ts vanilla
§yrup
3/4 c sugar
1/2 c water
1 tbs lemon juice
Grease a 13″ by 9″ baking pan. In a large saucepan over medium heat pour milk and heavy cream and heat just until boiling. In a small bowl, mix together farina and sugar; gradually sprinkle into the milk and cream, stirring with wire whisk or spoon; heat to boiling. Reduce heat to medium-low; continue cooking, stirring constantly until the mixture is slightly thickened, 5-10 minutes; remove from heat.
In a large bowl with mixer beat the yolks with the vanilla until blended. Beat in the farina mixture to blend well.
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Preheat the oven to 375 F. In the prepared baking pan, place one sheet of phyllo, allowing it to extend up the sides of the pan; brush with butter. Repeat to make 5-6 more layers; pour the farina-egg yolk mixture into the phyllo-lined baking pan. Place one phyllo sheet on farina mixture; brush with butter. Repeat with remaining phyllo and butter. With sharp knife, cut the top phyllo layer into 2 1/ 4 ” – squares. Bake for 35 minutes or until top is golden brown and puffy. While baking prepare the syrup: in a small bowl over medium heat, heat water and sugar to boiling. Reduce heat and simmer for about 8 minutes until it thickens. Stir in the lemon. Pour the hot syrup over the top of the banitza. Let it cool for 30 minutes. Finish cutting through the layers. The Galatoboureko may be served warm or cold.