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Tough to pronounce but oh so delicious Galatopoureko!
½ cup farina cereal
½ cup sugar
1 stick of butter
1 quart milk
Cook above together slowly, stirring constantly, allowing to come to a full boil. When thick remove from heat and add:
½ teaspoon vanilla. Cool and add: 6 beaten eggs. Stir until smooth.
Melt 1 stick of butter in a saucepan and keep handy.
Starting with 1 sheet of phyllo in buttered baking dish, leaving 1/3 out of the edges out, sprinkle with melted butter. Take another sheet and overlap on the other side. Repeat. Fold 1 sheet in half and put in center of dish. Sprinkle with butter. Repeat twice. Add farina. Top with another folded phyllo. Bring edges to top. Cover well with butter. Repeat 3 times. Brush top with butter. Sprinkle with a few drops of water. Chill ½ hour. Score top. Chill another ½ hour. Bake ½ hour at 375 degrees. Pour cold syrup over hot galatopoureko.
Syrup: Stir below together and cook ½ hour:
1 cup sugar 1 cup water
1 slice lemon
Author of "A Bride's Cookbook or Surviving Your First Year" Nancy Geiger is a freelance writer, columnist and gourmet cook for more than 30 years.