This is a VERY sweet Greek dessert pastry made with farina. I first had some at the bake sale of a Greek Orthodox Church near me, and liked it so much that I obtained the recipe. I make it in a lasagna pan. Delicious! I like it better eaten at least one day after it's baked. I've always found filo easy to obtain--it's generally found in the freezer section of supermarkets near the frozen pie crusts. The cooking times shown do not include cooling time. Plan to let it cool at least an hour or so.