In a small sauce pan, combine the sugar, honey and water. Bring to a slow boil, stirring occasionally until sugar is completely dissolved. Add lemon juice and orange juice. Cook, stirring occasionally, over medium heat for 10 minutes. Remove from heat and set aside.
Heat oven to 350 degrees.
In a 4 quart saucepan, mix the butter and milk. Bring to a boil over medium heat, stirring constantly. Add farina and cook for 5 minutes, continuing to stir to prevent lumping. Remove from heat. In a large bowl combine eggs, sugar and vanilla. Slowly add one cup of the hot mixture to the bowl and blend. Return egg mixture to the saucepan and stir until smooth and thick. Set aside to cool.
Brush a 9″ x 13″ x 2″ baking dish with melted butter. Place 8 filo sheets on bottom of pan, brushing between each one with melted butter. Place an additional 4 filo sheets in pan, allowing the edges to drape over each of the 4 sides of the pan. Brush with melted butter.
Pour the filling into the filo lined pan and spread evenly. Fold the overlapping filo sheets to envelop the filling. Top pastry with remaining filo, brushing with melted butter.
Score the dough through the top layers of filo with a sharp knife 4 times lengthwise. Pour any remaining butter over the top of the pastry (this keeps the filo from drying out during baking.).
Bake in preheated 350 degree oven for one hour or until pastry is golden and puffed.
Remove pastry to a rack and cool for 5 minutes. Spoon cooled syrup over pastry and allow to stand for 30 minutes.