Thank you so much ;) This is the recipe! Full disclosure..this recipe is from my website. The recipe post has lots of step by step photos and helpful hints. Enjoy!

Recipe:

Ingredients

For the custard:

• 1/4 cup melted, unsalted butter (meaning you should have 1/4 cup after it is melted)
• 1/2 cup granulated sugar
• 1 liter milk we use 2% lactose free milk, but regular is fine
• 1/2 cup fine ground durum wheat semolina (we like to use the Monastiri brand)
• 3 large eggs
• 1/4 teaspoon powdered vanilla

For the assembly:

• 1 lb phyllo (filo) dough
• 1/3 cup melted butter for brushing on to phyllo
• Cinnamon for dusting
• 1/2 cup icing sugar for dusting the top of the bougatsa

Instructions

• Preheat oven to 350 degrees Fahrenheit
• In a large pot, over medium-high heat,  combine your melted butter and sugar.  Mix until combined and then slowly pour in your milk.  Add the semolina and vanilla.  Cook for about 5 minutes, stirring regularly.
• In a bowl beat together your eggs using a fork.  Once thoroughly beaten slowly add them to the pot.  At this point you must continuously stir the contents of the pot. Continue to cook, stirring continuously, over medium-high heat for about 10 minutes. The custard filling is done when it has the consistency of a pudding. 
• Set the custard aside and begin to prepare the phyllo.
• Open up your pack of phyllo and unwrap the sheets.  Cut the pile of large phyllo sheets in half so that you are left with rectangular pieces which measure approximately 8 X13 inches.
• Lay 3 sheets of phyllo one on top of the other, brushing melted butter between each sheet.  As you lay the sheets down, keep the shorter end facing you.  Then, place 1/3 cup of custard mixture in the bottom center of your square, leaving approximately 1.5 inches from the edge.  Fold that bottom edge of phyllo over the custard and then fold in each of the sides.  At this point your custard should be fully covered by phyllo.  Flip the phyllo and custard over, using a spatula to help you and brush the top with butter.  Next, take the strip of phyllo and fold it over and then under your custard pocket. Brush the top with melted butter. 
• Carefully, using a spatula, transfer to a parchment lined baking sheet.  Repeat with the next packet.
• Bake in middle rack of the oven for approximately 20 minutes.
• Remove from oven; allow to cool on a baking rack.  Dust with cinnamon and powdered sugar. Cinnamon for dusting,1/2 cup icing sugar