1. Prepare the Crust:

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. In a saucepan, heat milk over medium heat until warm but not boiling. Gradually whisk in semolina flour and sugar, stirring constantly until thickened (about 10 minutes). Remove from heat.
3. In a bowl, beat eggs lightly. Slowly add a cup of the hot semolina mixture to the eggs while whisking (to temper). Then pour the egg mixture back into the saucepan, stirring well. Add vanilla and cinnamon. Let custard cool slightly.
4. Layer half the phyllo sheets in the baking dish, brushing each sheet with melted butter. Spread the custard evenly over the phyllo. Top with remaining phyllo sheets, brushing each with butter. Tuck in edges.
5. Bake for 30-35 minutes or until golden brown. Let cool slightly, then dust with powdered sugar and cinnamon. Serve warm or at room temperature.