Prep time
Cook time
Total time
The recipe on the box calls for two boxes of Fillo, so we cut it in half. We also couldn't resist adding ¼ of wildflower honey to the syrup with the addition of the spices.
Recipe type: Dessert
Cuisine: Greek
Serves: 24
  • For the Pastry
  • 3 cups walnuts, shelled and finely chopped
  • 1 cup almonds, shelled and finely chopped
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • ½ cup sugar
  • 28 sheets (2 boxes) Kontos Fillo #5
  • ¼ cup butter, melted
  • For the Syrup
  • 2 cups sugar
  • 3 cups water
  • Juice of ½ lemon
  • Rind of 1 lemon
  • 3 cloves, whole
  • 1 cinnamon stick, small
  1. For the Pastry
  2. Preheat oven to 350 degrees.
  3. Combine the first five ingredients in a bowl.
  4. Center one Fillo sheet in a 9 x 13-inch pan, and brush with butter.
  5. Cover with another Fillo sheet and brush with butter. Repeat for three more sheets.
  6. Sprinkle 4 - 5 tablespoons of nut mixture over Fillo layers.
  7. Cover with two sheets, individually buttered.
  8. Repeat steps 5 & 6 until you have 3 sheets of Fillo remaining.
  9. layer and butter last 3 sheets on top.
  10. With a spatula ot the back of a knife push overlapping Fillo sheets down the inside of the pan and under the buttered Fillo.
  11. Butter the top Fillo sheet and score.
  12. Bake for 45 minutes or until golden brown.
  13. Remove from the pan and allow to cool.
  14. For the Syrup
  15. Dissolve the sugar in water and bring to a boil for approximately 10 minutes.
  16. Add lemon juice, lemon rind, cloves, and cinnamon stick.
  17. Boil for an additional 20 minutes
  18. Strain and pour hot mixture over cooling Fillo and nut layers.
  19. Allow syrup to soak into Fillo then cut all the way through.
Recipe by Create Amazing Meals at