Butter flavored vegetable cooking spray
1 1/4 cups chopped pistachios
3/4 cup wheat saltine cracker crumbs, 20 crackers
1/3 cup sugar
1/2 teaspoon ground cinnamon
12 sheets frozen phyllo pastry, thawed
2 tablespoons margarine, melted
3/4 cup honey
1/2 cup frozen orange juice concentrate, thawed, undiluted
1/3 cup water
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
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°F 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.
Yields 16 servings.