Filo Pie with Semolina-Thickened Cream Filling

Some filo pastries have become common American fare—certainly many versions of baklava fall into that category. That’s one reason I find galaktoboureko so good—it’s a bit unusual as well as being really delicious. Thickening a cream filling with semolina instead of flour or cornstarch is typically Greek and Middle Eastern. The bonus is that this method results in an unusually flavorful and stable cream.

This pastry requires quite a lot of filo leav