Greek Semolina Cake: A Dessert Found That Melts in Your Mouth and Takes You Straight to Athens

2. Preparing the mold:

1. Line the tin with baking paper.
2. Place the first sheet of filo pastry and spread with butter.
3. Repeat layering for 4–5 lobes.

3. Applying the mass:

1. Pour the warm semolina mixture into the mold and spread evenly (as in the first photo).
2. Place the remaining filo sheets on top, gently creasing them to create a crispy texture.
3. Spread each sheet with butter.
4. Finally, brush the whole thing with beaten egg.
   
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