The Olive and the Caper: Adventures in Greek Cooking
Semolina Custard Pie
Page 510
Cuisine: Greek | Course Type: Desserts
(1 review)
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Recipe Reviews
Peckish Sister from Central, FL
This is the author's favorite dessert and is also a favorite of mine. After the third day of going back for it at a restaurant on Crete for breakfast 37 years ago and realizing they were still cutting it out of the same pan, we went somewhere else the fourth day. I tried so hard to recreate it when I came back and fillo dough was not easily available and I had no idea of what semolina was. I like the sweetness and vanilla in the custard. Be sure to butter the backside of the sheets of fillo used to line the pan so that they remain flexible and can be bent over the filling.
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