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Combine the milk and sugar and heat over medium heat until the milk begins to steam (do not bring to a boil)
While the milk is warming, whisk together the eggs and vanilla in a medium size mixing bowl
Once the milk is steaming, turn off the stove and slowly add the milk to the eggs one ladle at a time, whisking continuously. Slowly adding the milk, or “tempering” the eggs will prevent them from scrambling
Once fully combined, pour the liquid into the sauce pan, add the semolina, lemon zest, and cook over medium heat stirring constantly for 8 to 10 minutes. As the semolina cooks, the liquid will thicken into a custard
Set the custard aside
Place the first sheet of phyllo dough on a large buttered baking pan. Generously brush the top of the dough with melted butter (don’t skimp on the butter!). Repeat the process using half of the phyllo sheets
Add the custard to the pan and spread evenly
Cover the custard with the remaining phyllo, repeating the same buttering and layering process
Fold over any edges, generously brush the top layer of phyllo with melted butter, and using a sharp knife, cut serving size portions into the pie
Bake in a preheated oven at 350 degrees for 35 minutes or until golden brown
Sprinkle with powdered sugar and cinnamon and serve