Divide one package of filo dough into eight sections, stretching each to fit an 8 or 9" square pan. Bake on large baking sheets until golden. Set aside to cool.

Meanwhile, make filling. Mix 2/3 cup sugar with 2 tbsp. Corn starch and a dash of salt. Slowly add 2 cups milk, stirring to dissolve. Place in sauce pan over medium heat. Beat four eggs, and when the milk mixture begins to boil, pour about half of the hot mixture over the eggs and stir well. Pour all of this back into the sauce pan and continue to cooking until thick. Remove from heat and add one teaspoon vanilla.

In the baking pan put one layer of pastry, spread about 1/2 cup filling evenly over the top. Add the next layer of pastry. Repeat six times, beginning and ending with pastry. Store in refrigerator. It is better if this dessert is made two or three days before serving so that the layers have time to "marry." Cut in small rectangles and serve.