Flaky, nutty, buttery and sweet Mediterranean dessert that will please a crowd!
1lb pistachios and or walnuts, coarsely ground, plus more for garnish
½ teaspoon ground cinnamon
1cup zwieback crackers or breadcrumbs
4 sticks unsalted butter, melted
16 sheets of phyllo dough
(thawed, if frozen), cut in half
3 cups sugar
1 6-to-8 ounce jar honey
1 to 2 tablespoons fresh lemon juice
Position a rack in the lower third of the oven; preheat to 350 degrees.
Mix the nuts, cinnamon, and ground crackers in a bowl.
Using a 9 by 13 inch baking dish, brush some of the butter. Layer 10 pieces of phyllo in the dish, brushing each sheet with butter before adding the next. (Keep the dough moist by covering with a damp towel.) Sprinkle a quarter of the nut mixture over the dough. Layer 4 more pieces of phyllo dough on top of the mixture, again, brushing each sheet with butter before adding the next; sprinkle another quarter of the mixture. Add 4 more pieces of phyllo doing the exact same thing, add another quarter of the nut mixture, 4 more pieces of phyllo with butter, and the remaining nuts.
Layer the remaining 10 phyllo dough on top of the nuts, brushing each layer with butter; use a generous amount of butter at the top piece. Garnish with pistachio bits if desired.