Ingredients

• 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 concentrate, undiluted
• 1 teaspoon vanilla extract
• 1/2 pound phyllo pastry

Instructions

• 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) and brush with butter (keep unused phyllo covered with plastic wrap; )
• 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.