How to make
Prepare the cream, by heating the milk with the sugar and citrus peels. With the tip of a sharp knife, remove the seeds from the vanilla and drop them into the milk as well.
When it is hot enough, but not yet boiling, remove from the heat and pour the egg yolks in a thin stream, beaten with the starch and a little more milk to dilute it, so that the mixture is not too thick.
Place it back onto the heat and stir for 8 minutes on low heat, until the cream thickens. Then remove the citrus peels.
Grease a 11″ (28 cm) round baking pan with a detachable bottom with melted butter.
Lay a filo pastry sheet, so that it sticks to the bottom and sides and edges and sticks out of the baking pan. Spread butter and lay another filo pastry sheet, by crossing it with the previous one and also spread butter on it. Arrange half of the filo pastry sheets like this. Pour the cream into the hole in the middle and spread it out evenly.
Arrange the rest of the filo pastry sheet on top of the vanilla cream in the same way.
Fold all the ends, which are sticking out of the baking pan inward and spread the rest of the oil on top.
Bake the filo pastry pie at 360°F (180°C) for about 30 minutes, or until it aquires a golden brown colr.
Allow the Greek Filo Pastry Pie to cool and spread it with honey and sprinkle with finely chopped pistachios. If they are raw, toast them in advance on a non greased pan.
Enjoy this unique and traditional Greek Filo Pastry Pie with Cream!
