How to make
The baking pan I used - 8x12″ (20x32 cm).
Make the cream by beating the eggs with the flour until a thick mixture without lumps is obtained. Bring the milk to a boil over moderate heat. Just before the milk boils, begin to pour a little at a time into the egg-flour mixture with a ladle, beating with a whisk to avoid lumps, until you have diluted the mixture with about half the milk.
Pour the sugar into the remaining milk on the stove to melt. Once melted, begin to add the diluted egg-flour mixture in a thin stream, stirring constantly. After combining the two parts, continue to mix on medium heat until it starts to thicken the cream. When ready, add the vanilla, stir and remove from the heat. Stir the cream for your Greek filo pastry pie periodically while you prepare the sheets, since it forms a crust.
Melt the butter and let it cool. Grease the bottom of a selected baking pan (measured according to the filo pastry sheets you will use) with a little butter.
The pan I used had some protruding ends that I folded inward.
Place the first filo pastry sheet and spread with melted butter. Place a second filo pastry sheet and spread with butter again. Arrange about 5-6 filo pastry sheets like this. Then pour the cooled cream. Arrange 5 more filo pastry sheets on top, each one should be buttered. After placing the last filo pastry sheet, spread with butter and with a sharp knife, cut the top sheets of the Cream Filo Pastry Pie into rectangular/square pieces.
Bake the prepared cream filo pastry pie in the oven until the top filo pastry sheets become golden or for about 45 minutes in a preheated oven at 320°F (160°C).
When ready, remove the Bougatsa, leave it to cool and sprinkle with a mixture of powdered sugar and cinnamon.
