|Eggs||12 , beaten|
|Phyllo pastry sheets||1 Pound|
|Regular farina||1 Cup (16 tbs)|
|Sweet butter||1 Pound, melted|
|Sugar||1 Cup (16 tbs)|
|Syrup||1⁄2 Cup (8 tbs)|
In a saucepan combine milk, eggs, farina, sugar, and the 4 tablespoons butter.
Cook over low heat, stirring constantly, until mixture is very hot and thickens.
Remove from heat and stir in vanilla.
Place 10 sheets of phyllo pastry in a 12X16 inch baking pan, buttering each sheet evenly before placing it in the pan.
Pour filling into pan and cover with 10 more sheets of phyllo, again brushing each sheet generously with butter.
With a sharp knife cut top pastry into diamond shaped pieces and bake in a 400 degree oven for 50 minutes to 1 hour or until golden brown.
Remove from oven and pour cool syrup over the hot gdatoboureko.
Cool in pan, letting the syrup be absorbed.
Syrup: In a saucepan combine 3 cups sugar, 2 cups water, and 1 slice lemon.
Bring to a boil and boil for 15 minutes.