Traditional Galatopita (Milk Pie) with Phyllo Crust

Directions

In a saucepan, combine sugar, milk, flour, butter, vanilla beans, beaten eggs, cornstarch, salt, and lemon zest. Mix everything together from the beginning with a whisk. As it gradually thickens, switch to using a spatula to stir and ensure the bottom of the saucepan is well mixed, preventing the custard from sticking. Once it reaches a smooth consistency, set it aside.
Grease a baking dish thoroughly. In a small bowl, mix brown sugar (or regular sugar) and cinnamon. Begin layering the phyllo sheets. Melt the butter and spread it over each phyllo sheet, then sprinkle the sugar-cinnamon mixture everywhere. Repeat the process, allowing the edges of the phyllo sheets to hang over the sides of the baking dish. In each layer, make sure to butter and sprinkle with sugar-cinnamon.
Next, pour the custard into the baking dish, spreading it evenly. Take the excess phyllo sheets hanging over the sides and place them neatly around the custard, creating a wreath-like shape.
In the bowl with the remaining melted butter (if there's any left, it's okay), crack an egg and mix it. Using a pastry brush, brush the edges of the phyllo sheets all around, and carefully brush the custard with the remaining egg mixture.
Place the dish in a preheated oven at 180°C for about 50 minutes.
•    Brush the custard with the egg mixture at the end to give it a dark brown color and a creme brulee-like taste.
•    The layers of sugar and cinnamon between the phyllo sheets make them crispy and caramelized.
•    Add all the ingredients from the beginning to prevent the milk from curdling or settling at the bottom. The sugar helps with this, and adding the eggs gradually allows them to adjust to the temperature, avoiding them from "cooking" by pouring them in later.
•    Once you take it out of the oven, let it cool completely before cutting to allow the custard to set. If you can wait, it's even better to cut it after it has been refrigerated and thoroughly cooled.
•    For added enjoyment, you can add crushed almonds or 1 tsp of cocoa powder to the custard mixture.
•    To prevent the custard from sticking to the phyllo sheets as you layer them, you can place parchment paper on top and gently press it against the custard. Alternatively, you can lightly brush the custard with melted butter.
Galatopita is a quick, easy, and delightful dessert. In certain parts of Greece, it is served after the Easter feast. In Macedonia, it is served during the sheep shearing ceremony, and on some islands, it is served symbolically at engagement celebrations. The sweet, white, velvety, and aromatic custard represents the sweetness and harmony of the couple's life... and many more occasions.