Heat milk in large saucepan. Add sugar and vanilla when it is nearly boiling. Gradually add farina stirring constantly with a wooden spoon to make it smooth. Remove from heat and stir occasionally to prevent a crust from forming. When lukewarm break the eggs in, one at a time and mix.
Line a buttered baking pan 2 inches deep or more. With a sheet of phyllo bring it over the sides of the pan and baste with melted butter. Keep adding sheets of phyllo and buttering each until you have 8 sheets in pan. Add filling, spreading evenly. Cover with remaining sheets of phyllo. Fold bottom ones over top and seal.
Butter and brush edge with water. With a sharp knife score top in diamond shape about 3 inches wide from end to end of pan. Bake at 350 degrees for 45 minutes or until golden brown. While this is baking make syrup.
1 1/2 lb. sugar
3 c. water
Boil until thick. When pie is done, pour syrup over and let it be absorbed into pastry. Cool. Cut in pieces.
