Method

• 1.
  Preheat oven to 200°C. Place filo sheets under a clean, slightly damp tea towel.
• 2.
  Combine butter and cinnamon in a bowl. Brush a 20cm x 30cm rectangular pan with a little butter.
• 3.
  Working with 1 sheet at a time, brush 6 sheets of filo with cinnamon butter and layer them neatly one on top of another.
• 4.
  Place in the greased pan.
• 5.
  Drain dates, reserving 1 tbs soaking liquid. Place in a food processor with reserved liquid and whiz until very smooth. Spread over the filo (base only).
• 6.
  Place the ricotta in a bowl with vanilla, eggs and 1/4 cup (55g) caster sugar. Using a fork, stir to combine, then spread over the date puree, smoothing the top with a palette knife.

• 7.
  Brush remaining 6 filo sheets with butter and layer on top of one another.
• 8.
  Using a ruler as a guide, score a shallow 5cm diamond pattern in the pastry, being careful not to cut all the way through the pastry. Lift pastry onto ricotta mixture to cover, then trim away any excess pastry.
• 9.
  Bake for 40 minutes or until crisp and golden. Cool to room temperature.
• 10.
  Meanwhile, to make the syrup, place the remaining 1/2 cup (110g) sugar and 1/2 cup (125ml) water in a saucepan over medium heat.
• 11.
  Cook, stirring, for 2 minutes or until sugar dissolves. Simmer for a further 6-7 minutes until slightly thickened.
• 12.
  Remove from heat and stir in rosewater.
• 13.
  Drizzle hot syrup over pie, then set aside until room temperature. Serve.