Method
1
Layer 10 sheets of buttered phyllo in a 9x13 pan, scatter a third of the pistachios.
2
Repeat with two more phyllo and nut layers, finishing with 10 more sheets of phyllo.
3
Score into diamonds before baking, bake at 325F for 60 minutes until amber.
4
Pour cool sugar, honey, water, lemon and cinnamon syrup over the hot baklava.