Turn pineapple into strainer, drain, saving syrup. In mixer bowl, combine cream cheese, ricotta, 1/2 cup sugar, egg yolks, lemon peel & vanilla. Blend on medium speed, stir in drained pineapple.
Place phyllo leaves between damp towels to keep moist. Place a sheet of pastry in a well-greased 13 X 9 pan. Brush with melted butter. Repeat with 3 more leaves. Spoon on the pineapple cheese mixture & spread smooth. Top with remaining phyllo, brushing each with butter as it is layered. Mark pastry into diamonds with point of sharp knife.
Bake in 350 degrees F oven 50 minutes or until golden brown. Combine 1/2 cup pineapple syrup, 1/2 cup sugar, lemon juice, & cook to a thick syrup. Spoon syrup on baklava (one hot other cold).