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Prepare the Cream: In a saucepan, combine the milk, semolina, and flour. Heat the mixture over medium heat, stirring constantly until it comes to a boil and thickens into a creamy consistency.
Once the mixture has thickened, remove it from the heat and let it cool slightly.
Stir in 3 of the eggs, crumbled feta, salt, pepper, and olive oil. Mix well until combined.
Assemble the Pie: Open the package of Kourou Dough and place one sheet into a greased round baking pan. Spread the thick cream mixture evenly over the dough. Fold the edges of the filo slightly inward to cover the cream.
Beat the remaining 2 eggs and pour them over the pie, spreading them evenly across the surface.
Drizzle with a little extra olive oil and bake in a preheated oven at 180°C (350°F) for about 50 minutes, or until the pie is golden brown and crispy.
Allow the pie to cool slightly before slicing and serving to let the cream set.
The recipe was originally published in the magazine Cantina t. September 2024
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