This is a great dish to make at the same time as the Zucchini Custard Pie since it'll help use up leftover phillo dough.
It's also pretty darn tasty.
fruit (frozen or fresh)
sweetener (honey, maple syrup, agave nectar, whatever)
Butter the bottom and sides of the pan. (I used a "smaller than brownie pan" sized pan. I don't really know it's dimensions. But it fits neatly inside my 13 x 9 pan, if that helps.)
Layer phillo dough in the bottom of the pan, occasionally spreading melted butter over the layers. Build about 10 or so layers high. ... maybe more if you feel inspired.
Throw a bunch of fruit on top of the layers. I used frozen raspberries in the pastry shown here. (Frozen?!! In the middle of summer? Yup, and let me tell you why. The last 3 or 4 batches of raspberries that I've picked up at the store have had bad guys at the bottom that flavored the rest of the berries with that yucky, moldy berry flavor. I was sick of it and I didn't want to have to go picking through the berries. So there.)
Slather a bunch of honey (or whatever) on top of the berries. I probably used a cup or so of honey.
Cover the berries with several more layers of dough and butter.
Cook until the top starts to brown slightly.
(Dang! I just noticed that the hot pad underneath the pastry is showing. It makes it a little harder to tell where the pastry starts and the hot pad stops. Oh well.)