(For 13” x 9” pan)

• 1/2 pound fillo*

• 1/2 pound unsweetened butter

Filling:

• 1/2 cup vegetable oil

• 3 cups ground carrots (1 large bunch)

• 1/2 cup light, seedless raisins

• 1/2 cup Cream of Wheat cereal

• 2 cups finely ground nuts

• 1 teaspoon cinnamon

• ¼ teaspoon cloves

• 4 tablespoons sugar

Combine all filling ingredients in large bowl.
 

Syrup:

• 11/2  cups water

• 11/2 cups sugar

• 1/2 cup honey

• Combine syrup ingredients in saucepan.

• Bring to boil; cook until sugar is completely dissolved.

• Set aside to cool.

To Assemble Pita:

• Layer 1/2 fillo sheets for bottom of pita.

• Do not cut bottom fillo sheets to pan size; keep sides up.

• Brush butter between each layer of fillo; brush sides.

• Pour in filling; spread evenly.

• Fold fillo sides over to completely enclose filling.

• Cut remaining 1/2 fillo sheets to pan size.

• Continue layering fillo sheets, brushing butter between each layer.

• Brush top of final fillo sheet with butter to aid browning.

• Trim excess fillo dough from sides and corners of pan.

• Cut into serving pieces before baking.

• Bake pita at 350 degrees for 45 – 60 minutes; pita should be light, golden brown.

• Let cool for at least 1/2 hour before pouring over lukewarm syrup.

• Let stand at least two hours or over night before serving.

• Do not refrigerate.

• After completely cooled, pita may be covered with plastic wrap to keep from drying out.

 * Leftover fillo dough may be re-frozen. Re-fold, wrap tightly in plastic wrap, place in plastic.

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