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 and vanilla. Slowly temper the eggs by adding a small amount of the hot milk mixture while whisking. Then pour the egg mixture back into the saucepan, stirring well.
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, buttering each layer.
5. Bake for 30-35 minutes until golden and crisp. Let cool slightly, then dust with powdered sugar and cinnamon. Serve warm or at room temperature.