1. Preheat the Oven and Prepare the Pan

• Preheat your oven to 350°F (180°C). Butter a 10-12 inch round cake pan generously to prevent sticking.

2. Prepare the Phyllo Layers

• Melt the butter in the microwave or on the stove. Place a sheet of phyllo on a clean surface.
• Carefully fold the sheet in a fan-like shape, then roll it up into a scroll, resembling a snail shell.
• Place the rolled-up sheet in the center of the buttered cake pan.

3. Layer the Phyllo Sheets

• Repeat with the remaining phyllo sheets, folding each like a fan and rolling it up before placing it around the initial scroll in the pan.
• Continue this process, creating a circular, layered effect until the pan is fully lined with the folded phyllo.

4. Butter and Bake the Phyllo

• Brush the layers of rolled phyllo with the melted butter, ensuring the butter reaches into each crevice.
• Bake in the preheated oven for about 30 minutes, or until the phyllo turns golden brown.

5. Prepare the Custard

• While the phyllo bakes, combine the eggs, heavy cream, sugar, vanilla seeds (or vanilla bean paste), and cinnamon in a large mixing bowl.
• Whisk until the mixture is smooth and well combined.

6. Add the Custard and Finish Baking

• Once the phyllo is golden and crisp, remove it from the oven and carefully pour the custard over the entire pastry.
• Place the bougatsa back in the oven and bake for an additional 30 minutes, checking occasionally to prevent over-browning. If it begins to brown too much, cover with aluminum foil for the remainder of the baking time.

7. Garnish and Serve

• Remove the bougatsa from the oven and allow it to cool slightly.
• Drizzle with honey, dust with powdered sugar, and sprinkle chopped pistachios over the top.
• Serve warm for the best texture and flavor.