Take a pair of scissors and cut the kantaifi parts on the middle that we do not have very long fibers. Put the severed kantaifi in bowl or pan and fleece / detangle. We leave aside. Roll Plexouda fibers into very thin slices / peels. In a saucepan or pot, melt the butter, being careful not to burn it. Pour the melted butter over the “hackled” kantaifi and stir well to go everywhere. Divide Kantaifi into four parts (installments). Grease a baking pan disposable 20 cm and spread half of the one dose of kantaifi . Push with your hand well to be level and get the shape of the pan. Put 1/4 of the Plexouda cheese in peels, so you make a layer of cheese. Cover with the other half dose of kantaifi and repress to be as compat as i can becomes. Sprinkle with a butter. Repeat for the remaining three tins / doses. Bake in preheated oven at 160 degrees for 45-50 minutes, until surface starts getting browned . Meanwhile prepare the syrup putting water, sugar and lemon juice in saucepan to boil for 2-3 minutes (from the time you begin to boil). Remove the cake from our bakery and add the cold syrup up to the warm cake. Sprinkle with a few pistachios and serve.

People: 10 Servings, Preparation time: 20 minutes, Cooking time: 45-50 minutes