Preheat the oven to 350 °F, 180 °C.

Grease a 9 and ½-inch round springform pan with melted butter. Line the pan with parchment paper or foil. Place the springform pan onto a baking tray.

Brush each sheet of phyllo with melted butter and dust the top with cinnamon.

Scrunch each phyllo layer up like an accordion or roll it loosely into a long tube.

Rool the first layer of phyllo into a spiral and place it in the center of the prepared pan.

Wrap the remaining 6 layers of phyllo (accordions) around the first spiral.

Brush the top of the pie with the remaining butter and bake on the center rack for approximately 30 minutes or until it is golden.

In the meantime make the custard:

Add the eggs to a mixing bowl along with half of the sugar.

Add the milk, cream, salt, and remaining sugar to a saucepan and cook over medium heat until scalding hot. Whisk together until sugar is dissolved.

Whisk the eggs and sugar together until frothy.

Add the scalding hot milk mixture to the eggs slowly to temper them while whisking constantly.

Add the vanilla extract and whisk together. Set aside.

As soon as the pan with the phyllo comes out of the oven pour the custard on top of it.

Return the pan to the oven and bake on the center rack for an additional 25 minutes.

Remove from the oven and allow it to cool for an hour.

Transfer to a serving dish and dust with powdered sugar and cinnamon.

Serve with tea or coffee. Kali Orexi!