Instructions: Coat a 13 x 9 x 2-inch baking pan with cooking spray; set aside. Combine pistachios, cracker crumbs, sugar, and cinnamon in a bowl; stir well, and set aside.

Working with 1 phyllo sheet at a time, lightly coat each sheet with cooking spray. Fold phyllo sheet in half crosswise to form a 13 x 8-1/2-inch rectangle; lightly coat both sides of rectangle with cooking spray. Place in bottom of prepared pan, and sprinkle 3 tablespoons pistachio mixture over phyllo. Repeat procedure with 9 sheets of phyllo, cooking spray, and remaining pistachio mixture, ending with pistachio mixture. Lightly coat remaining 2 sheets of phyllo with cooking spray. Fold each sheet in half crosswise to form a 13 x 8-1/2-inch rectangle; lightly coat both sides of each rectangle with cooking spray. Layer each into baking pan.

With a very sharp knife, score diamond shapes, 3/4-inch deep, into layers of phyllo. Drizzle margarine over phyllo. Bake at 350 degrees for 25 minutes or until golden.

Combine honey and next 4 ingredients in a small saucepan; bring to a boil.

Reduce heat; simmer, uncovered, 5 minutes, stirring frequently. Remove from heat; drizzle honey mixture over phyllo. Cool completely in pan.

Yield: 16
servings (serving size: 1 [3-1/4 x 2-1/4-inch] bar).

NOTES : Our variation of this Lebanese classic has half the fat of the original. Cooking spray replaces butter between the layers of phyllo.

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