Galatoboureko (custard pastry)

From Charity

1 qt. milk
1/2 c. cream of wheat
1/8 c. cornstarch
1/2 tsp. salt
2 sticks butter, melted
4 eggs
1 c. sugar
1 tsp. vanilla
14 sheets filo

Syrup:
3 c. sugar
1 1/2 c. water
2 Tbsp. lemon juice

Slowly bring milk to a boil; add cream of wheat, cornstarch, salt and 1/2 stick of butter. Boil until cream of wheat is cooked and place aside. Beat the eggs well and add sugar and vanilla to eggs. Add cooked cream of wheat to egg mixture and stir well. Grease 13x9 inch baking pan with butter. Arrange half the pastry sheets in pan, brushing each with butter. Pour all of cream of wheat mixture in pan. Cover with the remaining pastry sheets. Buttering each sheet. Seal edges. With a sharp knife, cut long slits through top of pastry sheets, about 2 inches apart. Bake at 350 for 35 to 40 minutes. When cooled, cut in squares and cover with hot syrup.

Syrup: Boil together for 10 minutes and pour over cold pastry.

(actually... I like to eat it warm. Cold is ok... but I prefer it warm)