Milk pie from Trikala

Put the cold milk, the flour, the sugar and a little bit of salt in a large pot and whisk so that the flour dissolves. 

Place the pot over heat and continue whisking constantly so that it doesn't stick. When you see hot bubbles bursting on the surface it means that it has already thickened to a satisfactory degree so remove it from heat and set it aside. 

Oil a  large, shallow baking tray and lay out all the filo sheets (5-6) brushing  each one with oil except the last. The sheets should go over the top of the baking tray sides. 

Pour all the cream over the last filo sheet and distribute it evenly (possibly using a silicon spatula).

Turn the sheets inwards folding them so that they form something like a thin frame around the cream so that it doesn't spill while baking. Sprinkle the "frame" with water and oil (especially at the corners).

Stir the eggs lightly and using a fork pinch a bit of the egg and pour it over the cream repeating the process until there is no more egg left. 

Dust the top with cinammon and sprinkle with oil. 

Bake at 200°C (depending on your oven) on the middle rack for about an hour, until it gets golden brown.