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Ingredients

• 500g Politiko phyllo Nineli
• 1 liter milk
• 200 g sugar
• 100 g semolina Mills Crete
• 3 eggs
• 200 g dark chocolate
• 1/2 cup butter, melted
• 1 tsp vanilla Batavia
• 1 cup chopped walnuts Filopoulos

Instructions

1. In a saucepan, bring the milk, sugar, and vanilla to a boil.
2. Gradually add the semolina, stirring continuously until the cream thickens.
3. Remove from heat and stir in the eggs and chocolate until melted.
4. Grease a baking dish and layer 10 sheets of phyllo dough, brushing each sheet with melted butter.
5. Pour the cream over the phyllo sheets.
6. Cover with the remaining phyllo sheets, brushing each sheet with butter.
7. Bake at 180°C for about 45 minutes until golden brown.
8. Let cool and cut into pieces. Garnish with chopped walnuts.