Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with melted butter.

Lay the first sheet of phyllo dough in the dish, brush with melted butter, and repeat with six more sheets.

In a mixing bowl, combine semolina flour, eggs, sugar, milk, cinnamon, nutmeg, and salt, whisking until smooth.

Pour the filling over the phyllo base and spread evenly.

Cover with the final sheet of phyllo, brush with melted butter, and lightly score the top.

Bake for 40–45 minutes or until golden brown.

Cool for about 10 minutes, then drizzle with honey and sprinkle with toasted sesame seeds.

Slice and serve warm or at room temperature.