2 qts. milk
1 lb. butter
1 1/2 c. sugar
1 c. farina
1 lb. filo (pastry leaves)
1 doz. eggs
1 c. honey
3 c. sugar
2 c. water

Scald milk in large saucepan with sugar, 3/4 of butter. When it boils, gradually add farina stirring continuously until thick. Beat eggs separately and add to farina, stirring vigorously. Grease a 15 inch round pan and line with 6 filo draping them outside of pan.

Butter each layer. Add filling and cover with 1 more filo. Turn in draped leaves and butter well. Top with 3 or 4 more leaves, buttering each, and turning edges under for a round surface. With handle of spoon, tuck in top leaves around pan to seal. Butter top well. Bake for 1 hour at 350 degrees. Remove from oven and pour cold syrup around hot dessert. Do not cover. Slice and serve hot or cold.

SYRUP:

1 c. honey
3 c. sugar
2 c. water
Dash of cinnamon