2 qts. milk
1 c. farina
6 eggs
2 tsp. vanilla
1 c. sugar
1 lb. sweet butter
1 (16 oz.) pkg. filo sheets
Syrup (recipe follows)

Pour milk into a large saucepan and heat until scalding. In a separate pan beat eggs until thick, add farina and sugar, mix well. Add egg mixture to warmed milk together with 1/4 lb. of butter. heat, stirring constantly until mixture is thickened. Remove from heat and add vanilla. Melt remaining butter. Butter bottom and sides of a 10 x 14 x 2 inch pan. Butter each sheet of filo. Use about 10 sheets for the bottom. Pour mixture over filo sheets, spreading evenly. Add remaining filo sheets buttering each one. Butter the top sheet very well and score top layer with sharp knife into diagonal pieces. Bake in a 350 degree oven for about 50 to 60 minutes or until golden brown. Remove from oven and pour cool syrup over the hot pastry.

SYRUP:

3/4 c. water
1 c. sugar
1 lg. lemon, juiced
Grated lemon rind
1 cinnamon stick

Combine all ingredients in a saucepan. Bring to a boil. Boil for 10 minutes stirring constantly. Cool. Remove cinnamon stick. To allow time for syrup to cool, prepare before making pastry.