Greek Honey Nut Pie

4 c chopped walnuts (you can use pecans)
1/4 c packed brown sugar
1 tsp. ground cinnamon
1 c butter, melted
1 pkg. (16 oz) frozen phyllo dough, thawed

syrup:
3/4 c sugar
1/2 c water
1/2 c honey (I used agave nectar)
1 tsp. vanilla extract

1. In a large bowl, combine the walnuts, brown sugar and cinnamon; set aside. Brush a 9" pie plate with some of the butter; set aside.
2. Unroll phyllo dough; keep covered with plastic wrap and a damp towel to prevent it from drying out. Layer eight sheets of phyllo in pie pan, brushing each layer with buter and rotating sheets to cover the pie plate. Let edges of dough hang over sides. Sprinkle a third of the nut mixture onto the bottom.
3. Layer four sheets of phyllo over nut mixture in the same manner; sprinkle with a third of the nut mixture. Repeat these last two steps. Top with an additional 4 sheets of phyllo, again brushing with butter and rotating sheets. Fold ends of phyllo up over top of pie; brush with butter.
4. Using a sharp knife, cut into eight wedges. Bake pie at 350 degrees for 40-45 minutes or until golden brown.
5. Meanwhile, in a saucepan, combine sugar, water and the honey; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add vanilla. Pour over warm pie. Cool.



This pie is absolutely wonderful. The light, flaky, buttery layers melt in your mouth. The walnuts give a wonderful flavor to this pie. This is a pie that you will make again and again.