Combine the water, honey, lemon zest, anthonero, vanilla extract and cinnamon stick in a pot. Place over heat and bring to boil, give it a stir. Simmer for 2 minuets.
When ready, set the syrup aside to cool.
For the custard filling
In a big pot, add the coconut milk, honey, coconut milk from tin, semolina, vanilla, corn flour, lemon zest, turmeric, 1 cinnamon stick, anthonero (optional), stir well and place over medium to high heat and bring to a boil.
Whisk for about 20-30 minutes, until it thickens.
When the whisk leaves streaks in the mixture, it means it has thickened enough and it is ready, remove the cinnamon stick and remove from heat.
Preheat oven to 160 C Fan.
Brush a 25x35 cm or 35x40 cm baking pan with some of the olive oil.
Start assembling the pie by spreading a sheet of pastry in the pan and brush with olive oil.
Repeat the same process with the remaining 4 sheets of pastry. Very gently press down on the phyllo with your hands.
Spread the custard on top and turn in the phyllo that is hanging over the edges.
Set 1 sheet of phyllo pastry aside and add the remaining sheets over the custard, brush each one with olive oil in the same way as before.
Carefully cover with the final sheet you set aside. Use your pastry brush to help you turn it inwards, towards the bottom of the pan to seal.
Brush with olive oil over the top.
Score the top of the pie into 10-12 pieces and then cut into them.
Bake for 1 ½ hours or until golden brown.
When ready, remove from oven and immediately pour the cold syrup over the pie.
Top it with some cinnamon and stevia.
Notes
24 Pieces *if you are using maple syrup in the cream, taste and adjust flavour by adding 3-4 tablespoons of the maple syrup.
Recipe by Enhealthy.com - Delicious & Nutritious at https://www.enhealthy.com/vegan-galaktoboureko-custard-pie-with-phyllo-recipes-desserts/