6 cups milk
zest of 1 orange
zest of 1 lemon
¾ cup sugar
1 cup semolina flour
1 teaspoon vanilla extract
1 tablespoon butter
1 package phyllo dough, remove from package, cover with plastic wrap then with a damp towel.
Melted butter for brushing
1 and ½ cups water
3/4 cup sugar
1/2 of a lemon
Preheat the oven to 375 F. Use a 10x13 baking dish.
In a large saucepan, heat the milk and zests together over medium heat. When hot, whisk in the semolina, stirring constantly until it becomes thick, remove from the heat. Whisk the eggs together with the sugar. Add the egg mixture to the semolina, whisking; add the vanilla and butter and place a piece of wax paper over the mixture. Set aside to cool.
Brush the baking pan with a little of the melted butter. Place the first piece of phyllo into the pan, brushing it liberally with butter, place the second piece the opposite way and brush with butter, repeating with about 8 sheets. Let the edges hang over the top of the pan.
Pour the room temperature custard over the bottom sheets and spread to all sides. Layer 6 more sheets of phyllo over the top of the custard the same way as before, making sure all layers get brushed with butter. Brush the overlapping sides and roll the edges down making a rim around the edge of the whole pastry. Brush the top with butter and spray with a little water. Bake for about 40 minutes or until golden brown.
Make the syrup by placing the sugar and water in a medium size sauce pan. Squeeze the lemon over mixture, make sure to catch any seeds. Add the lemon half. Bring the mixture to a boil. Let the mixture cook down for about 5 minutes over medium heat or until it forms a syrup. Carefully remove the lemon half with tongs and discard. Do not let the syrup touch your bare skin as it will be very hot. When the galaktogoureko is done, remove from the oven and allow it to cool for a few minutes then pour the syrup over the top.