Greek Custard Pie

Directions

1. 1
   To make syrup: Combine water, 1 cup sugar, honey, cinnamon sticks and whole cloves in a heavy, medium saucepan. Bring to a simmer over medium heat, stirring to dissolve sugar. Increase heat to high and boil until slightly thickened, about 5 minutes. Cool completely. (Can be made 3 days ahead. Cover and refrigerate.)
2. 2
   To make pie: Combine milk and 1/2 cup sugar in a heavy large saucepan. Bring to a simmer, stirring until sugar dissolves. Gradually whisk in semolina in a thin steady stream. Whisk constantly until mixture thickens and is smooth, about 2 minutes. Add 1/4 cup butter; whisk until melted.
3. 3
   Remove from heat. Whisk in orange zest and vanilla. Cool to room temperature, whisking occasionally. Whisk in 5 beaten eggs. Can be made a day ahead.
4. 4
   Preheat oven to 350 degrees. Butter a 13-by-9 inch glass baking dish. Unfold entire package of stacked phyllo sheets on work surface. Cut phyllo stack into 13-by-9 inch rectangle. Cover phyllo stack with sheet of plastic wrap, then damp kitchen towel to prevent drying. Transfer 1 phyllo sheet to prepared baking dish. Brush phyllo sheet with some melted butter. Place second phyllo sheet atop first sheet in dish; brush with butter.
5. 5
   Repeat with 10 more phyllo sheets and butter. Spread custard evenly over stacked phyllo. Brush 1 phyllo sheet with butter, then place atop custard in dish, buttered side up; repeat buttering and stacking of remaining phyllo sheets. Brush egg glaze over phyllo. Cut 6 top phyllo layers into 2 1/2 inch-wide diamonds or squares.
6. 6
   Bake pie until phyllo is deep golden and custard is set, about 55 minutes.
7. 7
   Remove from oven. Immediately pour 1 cup syrup, 1/4 cup at a time, over top of pie, allowing syrup to soak in before adding more. Cool pie to room temperature.
8. 8
   (Can be made 1 day ahead. Cover and chill.) Cut all the way through precut diamonds or squares. Serve cold or at room temperature.