A cinch and very yummy to boot. Not of Greek origin but dam close.
Uses cup melted butter, 16 oz pkg frozen phyllo.
Easy Baklava
METHOD Layer in buttered 9x13" baker, 6 sheets phyllo, lavishly brushed w/ melted butter, then 2-3 tbl fine-blended nuts/cinnamon, repeat; end w/ 6 sheets phyllo; butter top. Cut thru to bottom in four long rows, then nine times diagonally to make 36 diamond shapes. Bake 350 deg 25-30 min golden/crisp (cooks fast--watch carefully).
FINAL Remove to counter; immediately spoon hot syrup over. Cool completely. Store uncovered.
SYRUP--BTB cup ea sugar/ water. Stir in 1/2-3/4 c honey, tea ea vanilla, lemon zest; simmer/thicken 20 min.
NUTS Blender fine lb chp nuts, tea cinnamon.
SERVE in fluted cupcake liners.... or serve warm w/ vanilla ice cream.
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NOTES AND TIPS Processor nuts/cinnamon 30 sec for fine-chp texture a la authentic Greek baklava. VARY FILLING Puree pistachios w/ 1/4 c grahams. Or use thin layer fig jam.