• Preheat oven to 350℉.
• Pour about a tablespoon of the melted butter into the bottom of the casserole dish and swirl the pan to coat the bottom and sides of the pan with the butter.
• Pick up two sheets of phyllo dough with your hands and crinkle it into an accordion fold.
• Place the folded sheets of dough into the buttered casserole dish.
• Start on one end of the dish and continue until all the dough is fitted into the casserole dish.
• Fluff the folds to make sure they are evenly spread out throughout the pan.
• Bake for 5 minutes.
• Remove cake from the oven and drizzle it with melted butter over the top of the phyllo dough into the folds.
• Return to the oven and bake for another 5 minutes. Keep an eye on it so it doesn't burn.
• Add milk, eggs, 1 cup sugar, vanilla, almond extract, cinnamon, nutmeg and allspice to a mixing bowl.
• Whisk to combine the custard filling.
• Remove cake dish from the oven and pour the custard evenly over the phyllo dough in-between the folds.
• Tent dish with a piece of foil to prevent the dough from burning.
• Bake cake for another 25-35 minutes, until golden brown and custard is set.

Prepare syrup:

• Place 1 cup water and 1 cup sugar in a sauce pan.
• Bring mixture to a simmer over medium heat, whisking often.
• Simmer mixture for about 10 minutes or until syrup thickens slightly.
• Remove from heat and stir in vanilla extract.
• Drizzle hot syrup over the baked cake after removing it from the oven, and allow cake to cool to room temperature before cutting it to serve.