1 lb. pastry sheets (filo)
1/2 gallon milk
1 c. sugar
1 c. regular cream of wheat
3 tbsp. cornstarch
8 eggs
1/2 lb. butter

Combine milk, sugar and butter and mix until warm, add cream of wheat and stir constantly. Dilute the cornstarch with 1 cup of mixture and stir until it becomes smooth, add to cream of wheat. Keep stirring until mixture thickens, remove from heat.

Grease 10x15 inch baking pan with melted butter and place 8 pastry sheets, which are individually brushed with butter in bottom of pan.

At this time, beat eggs lightly and add to cream of wheat mixture. Pour mixture over pastry sheets and cover with 8 more buttered pastry sheets. Fold in pastry edges to retain mixture and bake at 350 degrees for 1 hour or until brown. Prepare syrup while pastry is baking.

SYRUP:

2 c. honey
1 c. sugar
3/4 c. water
1 tsp. fresh lemon juice

Boil sugar and water until it thickens. Add honey and lemon juice, let boil for about 2 minutes. Pour syrup over Galatobouriko while both mixtures are warm.