For the syrup, bring 800g of sugar, 450ml of water, 1 cinnamon stick, and the pith-free peel of 1 lemon to a boil, stirring until the sugar dissolves. Off the heat, stir in 75g of honey and let cool.
Bring 500ml of heavy cream, 500ml of milk, half of the 200g of sugar, 1 pinch of salt, and 1 teaspoon of vanilla extract to a boil. Whisk in 170g of semolina for 3-4 minutes, until thick.
Off the heat, whisk in 100g of butter and let cool. Beat 4 eggs with the remaining sugar until fluffy, then fold into the custard.
Preheat the oven to 350°F / 180°C. Brush an 11 × 14in / 28 × 36cm baking pan with some of the 220g of melted butter.
Layer in 6 sheets of the 450g of phyllo dough, letting them overhang the sides and drizzling each with butter.
Spread in the custard, fold the overhanging phyllo over it, and drizzle with butter. Top with the remaining sheets, brushing each with butter, and tuck in the edges.
Score the top into 12 pieces and pour over the remaining butter. Bake for 90 minutes, until golden and crisp.
Ladle the cold syrup over the hot pie as it comes out of the oven. Leave for about 1 hour, until absorbed.
