Greek custard with filo dough

1 c. sugar
1 qt. milk
1/4 lb. sweet butter
1 c. cream of rice cereal
4 eggs
Filo pastry dough
1/2 stick sweet butter (melted)
Cinnamon

SYRUP:

2 c. water
2 c. sugar
1 tbsp. lemon juice

Preheat oven to 350 degrees. Prepare syrup, combine water, sugar and lemon. Boil 15 minutes until thickens. Heat milk and 1/2 pound butter in pot. Add sugar then cream of rice and sprinkle cinnamon stirring constantly to avoid burning. When mixture thickens immediately remove from heat.

Beat eggs. Slowly add 1 cup of mixture to eggs, mixing continuously to avoid curdling. Continue adding a couple of more cups then return it to remaining mixture in pot, mixing well. Butter roasting pan. Place filo onto pan and brush butter onto filo. Repeat for about 8 sheets filo. Pour mixture evenly onto filo. Repeat brushing butter onto filo on top of mixture for another 8 or 9 sheets filo. Cut top of filo into desired diamond shape pieces. Brush remaining butter onto filo. Bake at 350 degrees until golden. Pour syrup evenly onto cake.