Custard phyllo pie
Regular liquid egg substitute
1 Tbsp, grated
⅛ tsp, use 2 whole cloves
Fresh lemon juice
12 sheet(s), 14 x 18-inch sheets, thawed according to package directions
- To prepare the filling, combine the milk, farina, the 1⁄3 cup sugar, and the salt in a medium saucepan; bring to a boil, stirring frequently. Reduce the heat and simmer, uncovered, stirring frequently, until the mixture is thick and creamy, about 12 minutes. Remove from the heat and slowly stir in the egg substitute, orange zest, and vanilla. Set aside to cool, 15 minutes.
- To prepare the syrup, bring the water, the remaining 3⁄4 cup sugar, the cinnamon stick, and cloves to a boil in a small saucepan. Reduce the heat and simmer, stirring occasionally, until the sugar dissolves and the mixture thickens slightly, about 10 minutes. Remove from the heat; stir in the lemon juice. Set aside to cool.
- Preheat the oven to 350°F. Spray a 9 x 13-inch nonstick baking pan with nonstick spray.
- Keep the phyllo covered with plastic wrap to prevent drying out. Lay one sheet of phyllo in the baking pan; lightly spray with nonstick spray. Repeat, layering with 5 more sheets of phyllo, spraying each sheet lightly with nonstick spray. Pour in the cooled custard. Cover with the remaining 6 sheets of phyllo, spraying each sheet lightly with nonstick spray. Roll the edges of the phyllo in to make a rimmed edge. With a sharp knife, score the top layers of the phyllo (do not score into the filling) to form 20 squares. Bake until golden and the filling is set, about 45 minutes. Transfer the pan to a rack.
- Discard the cinnamon stick and cloves from the cooled syrup, then pour the syrup over the pie. Let cool in the pan on the rack, about 30 minutes. Cut into 20 squares. Serve warm or at room temperature. Yields one square per serving.