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 25
minutes or until golden.
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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