In a large pot combine the milk and sugar and bring to a boil. Decrease heat and slowly add the semolina. Make sure to stir constantly so it does not to stick to the bottom of the pot.
In separate bowl, beat the egg yolks. Slowly add a ladle of the milk/sugar/semolina mixture to the eggs while stirring constantly. Repeat the process a few times. The goal is to get the two mixtures around the same temperature. Once done, pour the egg mixture back into the pot and continue cooking on medium to low heat until the mix has reached a creamy consistency.
Butter the bottom of a 9 x 4 baking pan and place 6-8 sheets of phyllo dough buttering each sheet before placing the next one on top.
Add the milk mixture to the baking dish. Cover with another 6- 8 sheets of Filo following the same process as above (butter each phyllo sheet before adding the next one). Pour any leftover melted butter over the top of the last sheet.
Before placing in oven, slit the top of the phyllo sheets with the point of a knife in diamond shapes. Then sprinkle a handful of water on top. This will help keep it crispy while in the oven. (Some people prefer to do this half-way through the cooking process)
Place in oven at350 degrees for 45 min or until golden brown.