For the rose syrup: 

Step 1:

Add your sugar to a small pot and cover it with water making sure the water isn’t more than a hairline above the sugar. On a low heat, stir the sugar to dissolve in the water. 

Step 2:

When the sugar dissolves, turn the heat to low and add a squeeze of lemon juice. This will thicken it. Leave it on low for 5 minutes, then turn off the heat. 

Step 3:

Mix in the rose water and give it a stir before letting it rest. The sugar will continue to thicken as it cools. Store it in a jar - it will keep for a month in the fridge!

For the pie: 

Step 1:

Preheat the oven to 350 degrees Fahrenheit.

Step 2:

Melt the butter in a bain marie, or else heat it in 5-10 second increments in a bowl in the microwave until it has melted. Be careful not to burn the butter by leaving it in the microwave for too long.

Step 3:

Unroll your phyllo pastry and lay your pie dish on top of it and cut around it so that you can start working with the phyllo in the exact size and shape of your phyllo dough. Cover it with a damp kitchen towel to keep it from drying out while working.

Step 4:

using a pastry brush butter the pie dish and its sides making sure to evenly coat it with good amount of so doesn burn. create layers puff by putting in at time then gently brushing some butter. repeat until you get way up dish.

Step 5:

Bake this crust in the oven for about 20 minutes until the bottom crisps up. You can skip this step, but pre-baking your crust will make it crispier under the cheese.

Step 6:

Spoon your ricotta in and spread evenly. Pop the pie into the oven for about 20 minutes.

Step 7:

Remove the pie from the oven - the ricotta will have a jiggle. Let it sit for about 10 minutes then spoon the fig jamp on top in even dollops. Add a drizzle of rose-flavored syrup before serving.