SYRUP
Heat milk and sugar in large saucepan; do not boil. Stir in 1 spoon butter until melted. Add simolina and the flours ,vanilia,slowly, stirring constantly. Cook about 10 minutes until thickened. Remove from heat and cool. Preheat oven to 225�F. Butter the pan. Place 9-15 sheets of filo in bottom of pan, brushing each layer generously with melted butter before placing next layer on top. Spoon cooled filling over filo. Cover with 10-15 sheets of filo, brushing each layer with butter. Trim filo edges to fit pan. Brush top well with butter. With sharp knife, score pastry in diamond pattern. Bake for about 60 minutes until golden-colored. Prepare syrup. Combine water, sugar, honey, cloves, cinnamon and lemon slice. Bring to a boil; reduce heat and simmer about 20 minutes. Remove from heat, discard clove and cinnamon. Allow to cool. Remove pastry from oven; let stand about 5 minutes. Pour cooled syrup over hot pastry. Allow to cool before serving.
