Generously butter your pan.
Place a sheet of phyllo in the pan letting it hang over the other sides (left side and top). Butter the sheet well.
Add another sheet and let it hang over the top and right side of the pan. Gently press it in the corners and sides. Butter it well.
Continue moving clockwise with the remaining sheets so that you end up with sheets overhanging on all sides of the pan.
When there are no more sheets left, add the filling and even it out.
Fold the sheets over the filling, one at a time, and butter each one well.
Score the top of the pie.
Bake for 60-80 minutes, until it's golden brown.
When done, remove from the oven and pour the cold syrup evenly over it. Don’t add the syrup all at once. Add a ladle at a time and wait a bit for the dessert to absorb it before adding more*.
Let the dessert sit for about an hour before serving.
This dessert is best eaten the day it’s made. Store any leftovers in the refrigerator for up to 5 days**.