Directions

1. Scald milk in a large saucepan; stir in 4 tablespoons butter and sugar. Gradually add farina, stirring constantly and bring mixture slowly to a boil.
2. Remove from heat.
3. Beat eggs in a bowl until they are frothy and lemon-colored.
4. Slowly stir hot farina mixture into egg mixture.
5. Add orange juice concentrate and vanilla extract. Set aside to cool.
6. Preheat oven to 400 degrees.
7. Line a 9 x 12-inch baking pan with 1 sheet of phyllo (some of which should hang over the pan) and brush with butter (keep unused phyllo covered with plastic wrap; )
8. Layer 5 more sheets of buttered phyllo in the pan so that bottom and sides are completely covered, with some overhang on all edges.
9. Pour in cooled custard.
10. Cover with 1 sheet of phyllo; brush with butter.
11. Layer 5 more individually buttered sheets of phyllo on top, and fold in overhang.
12. With a sharp knife, slice through top layers of phyllo, marking off 21/4-inch squares or diamond shapes.
13. Bake for 10 minutes; reduce oven temperature to 350 degrees and bake for 45 minutes, or until golden.
14. While pastry bakes, prepare the syrup: Place ingredients in a large saucepan, bring to a boil, and simmer for 10 minutes. Let cool.
15. Place pastry pan on a rack and cool for 5 minutes.
16. Pour cooled orange syrup over galaktoboureko.
17. Cut all the way through and serve at room temperature.