Greek Custard-Filled Phyllo Pastry

This Greek family dessert, with farina-thickened custard between layers of buttered phyllo leaves, can be linked in spirit to both American custard pies and French mille-feuilles (Napoleons).

The thin sheets of phyllo dough look as though they’re difficult to work with. But once you set out your ingredients neatly and get the system down, things move quickly and smoothly. The recipe can be halved and baked in an 8-inch square pan.