• 4 cups milk
• 4 tablespoons unsalted butter, plus 1 stick
• (1/4 pound) unsalted butter, melted, for brushing
• phyllo
• 1/3 cup sugar
• 1/2 cup uncooked regular farina
• 4 eggs
• 3 tablespoons orange juice concetrate, undiluted
• 1 teaspoon vanilla extract
• 1/2 pound phyllo pastry

  ORANGE SYRUP

• 1 cup water
• 11/2 cups sugar
• 1 cinnamon stick
• 2 whole cloves
• 2 teaspoons grated orange peel

Scald milk in a large saucepan; stir in 4 tablespoons butter and sugar. Gradually add farina, stirring constantly and bring mixture slowly to a boil. Remove from heat. Beat eggs in a bowl until they are frothy and lemon-colored. Slowly stir hot farina mixture into egg mixture. Add orange juice concentrate and vanilla extract. Set aside to cool.
Preheat oven to 400 degrees.
Line a 9 x 12-inch baking pan with 1 sheet of phyllo (some of which should hang over the pan) an dbrush with butter (keep unused phyllo covered with plastic wrap; see Working with Phyllo Pastry.) Layer 5 more sheets of buttered phyllo in the pan so that bottom and sides are completely covered, with some overhang on all edges. Pour in cooled custard. Cover with 1 sheet of phyllo; brush with butter. Layer 5 more individually buttered sheets of phyllo on top, and fold in overhang. With a sharp knife, slice through top layers of phyllo, marking off 21/4-inch squares or diamond shapes. Bake for 10 minutes; reduce oven temperature to 350 degrees and bake for 45 minutes, or until golden.

While pastry bakes, prepare the syrup:

Place ingredients in a large saucepan, bring to a boil, and simmer for 10 minutes. Let cool. Place pastry pan on a rack and cool for 5 minutes. Pour cooled orange syrup over galaktoboureko. Cut all the way through and serve at room temperature.