Galatopita Fingers (Greek Milk-Pie Bars)

Finish: Dust with powdered sugar and a pinch of cinnamon, or add extra lemon zest.

Texture Tip: Use fine semolina for the silkiest custard.

Crisp Top: Butter sparingly—too much weighs filo down.

Storage: Keeps refrigerated up to 3 days; re-crisp briefly in a warm oven.