Walnut pie with phyllo pastry

This is a different version of the classic walnut pie and no... it doesn't look or taste like a baklava... Actually, in some areas this dessert substitutes the baklava in Christmas period

Recipe from "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 12 people):
10 phyllo sheets pastry
6 eggs
2 tea-cups walnuts, roughly chopped
1 tea-cup of fine breadcrumbs
1 tsp of baking powder
½ tsp of cinnamon powder
1 good pinch of cloves in powder
1 tea-cup of butter, melted

For the syrup:
2 tea-cups of water
2 tea-cups of sugar
½ lemon, the juice

Method:
Preheat the oven to 175°C.

In a large bowl put together the eggs, the walnuts, the breadcrumbs, the baking powder, the spices and stir well to blend the ingredients.

Grease a medium size oven pan with some butter. Lay inside 6 of the phyllo sheets, each one greased with butter first and let the edges to hang over the rim of the pan. Spread the walnut mixture and then turn the hanging edges of the phyllo inwards so to cover most of the filling.

On top lay the 4 remained phyllo sheets (again grease each one with butter) and with a pointy knife score gently the surface of the top phyllo sheet so to mark the pieces you will cut later.

Put in the oven and bake for 1 hour, until the phyllo is nicely crunchy and coloured. Take out of the oven and let it stand to cool down.

In the meantime put all the ingredients for the syrup in a saucepan and let them come to the boil. From that moment let the syrup boil for 10 minutes and then take off the heat.

Pour the hot syrup over the pie (it should be cooled down by now) and let it stand all night so all the syrup will be absorbed evenly. Next day cut in pieces and serve.