INGREDIENTS

INSTRUCTIONS

Coat a 13 x 9 x 2-inch baking pan with cooking spray; set aside.
Combine pistachios, cracker crumbs, sugar, and cinnamon in a bowl;
stir well, and set aside.  Working with 1 phyllo sheet at a time,
lightly coat each sheet with  cooking spray. Fold phyllo sheet in half
crosswise to form a 13 x  8-1/2-inch rectangle; lightly coat both sides
of rectangle with  cooking spray. Place in bottom of prepared pan, and
sprinkle 3  tablespoons pistachio mixture over phyllo. Repeat procedure
with 9  sheets of phyllo, cooking spray, and remaining pistachio
mixture,  ending with pistachio mixture. Lightly coat remaining 2
sheets of  phyllo with cooking spray. Fold each sheet in half crosswise
to form  a 13 x 8-1/2-inch rectangle; lightly coat both sides of each
rectangle with cooking spray. Layer each into baking pan.  With a very
sharp knife, score diamond shapes, 3/4-inch deep, into  layers of
phyllo. Drizzle margarine over phyllo. Bake at 350 degrees  for
Combine honey and next 4 ingredients in a small saucepan; bring to a
boil.  Reduce heat; simmer, uncovered, 5 minutes, stirring frequently.
Remove from heat; drizzle honey mixture over phyllo. Cool completely
in pan. Yield: 16 servings (serving size: 1 [3-1/4 x 2-1/4-inch] bar).
Per serving: 211 Calories; 6g Fat (25% calories from fat); 3g  Protein;
38g Carbohydrate; 0mg Cholesterol; 231mg Sodium  NOTES : Our variation
of this Lebanese classic has half the fat of the  original. Cooking
spray replaces butter between the layers of phyllo.  Recipe by: Cooking
Light, May 1994, page 82  Posted to MC-Recipe Digest V1 #418 by
igor@digex.net on Jan 28, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 124
Calories From Fat: 14
Total Fat: 1.5g
Cholesterol: 0mg
Sodium: 20.9mg
Potassium: 205.3mg
Carbohydrates: 28.4g
Fiber: <1g
Sugar: 27.8g
Protein: <1g