• Thaw filo in the fridge overnight or for at least 6 hours. Then leave it at room temperature within its package for 30 minutes before using.

Make The Syrup:

• NOTE: The syrup needs to be at room temperature when added to the Galaktoboureko. So you need to make the syrup first and let it cool before making the pie.
• Add all of the ingredients for the syrup to a saucepan.
• Bring to a boil over high heat.
• Cook the syrup for 6-7 minutes until thickened. Do not stir the syrup let the sugar dissolve on its own.
• Set aside to cool.

Make The Custard Filling:

• Add both types of semolina to a bowl and set aside.
• Add the milk, sugar, and vanilla extract to a cooking pot and heat over medium-high heat.
• In a mixing bowl beat the eggs with a whisk. Once the milk mixture gets steamy hot gradually ladle half of it into the eggs while whisking the eggs constantly.
• Transfer the mixture back to the pot. Drop the heat to medium. Give it a minute to reach a steamy hot temperature again.
• Gradually mix in the semolina. Continue stirring with the whisk until cream starts to bubble.
• Remove from heat and let stand for 10 minutes.
• Stir in the butter.

For The Pie:

• Preheat oven to 170°C/ 340°F.
• Lay open the stack of phyllo on your working surface. And cover it with a tea towel so it won't air-dry.
• Brush a 12-inch (30 cm) round baking pan with some melted butter.
• Add 4 phyllo sheets (one at a time) in the pan creating a cross shape (half of the sheets will be hanging out of the pan) grease the surface of every 2 filo with melted butter.
• Add 2 more phyllo sheets folded to fit in the pan (fold a bit on the sides to fit) brushing between each filo with butter.
• Add the cream and spread it evenly with a spoon.
• Add 2 filo sheets folded on top of the cream (again brush each filo with butter).
• Overlap the filo that hangs out of the pan (it's okay if it's uneven and ruffled). Don't forget to brush with butter!
• Add the remaining filo sheets ruffled on top to create a crunchy topping.
• Gently score the top with a knife and divide the Galaktoboureko into pieces.
• Bake for about 50 minutes until deep golden, honey-brown on top and crunchy.
• Slowly ladle the cold syrup over the Galaktoboureko right as you get it out of the oven.
• Allow to cool inside the oven with the oven door open.
• When it gets to room temperature you can cut and serve or refrigerate for 4-6 hours and enjoy it cold!