Greek Baklava - cooking recipe

Ingredients

1 lb walnuts (sub some almonds in for a portion of the walnuts if desired for a nutty medley)
1 lb pecans
1 cup granulated sugar
1 teaspoon cinnamon
1 dash ground cloves
1 lb butter
1 lb phyllo dough
Syrup
4 cups granulated sugar
2 cups water
3 tablespoons honey
1 cinnamon stick (or 1/2 teaspoon cinnamon)
1/2 lemon, squeezed

Preparation

Coarsely grind nuts and mix well with sugar, cinnamon and coves.
Melt butter and brush a 13 x9 pan.
Cut filo to fit pan.
Place 8 sheets of phyllo on the bottom brushing with butter between each layer.
Sprinkle approximately 1 cup nuts on top of phyllo.
Place 3 more sheets of phyllo on top, brushing each with butter. Alternate in his manner until all ingredients have been used. Save 8 sheets of phyllo for top layer. Brush top with butter.
Cut through the top with a sharp knife into individual pieces.
Bake at 325 for 1 hour or until brown and crisp.
While still hot, cover with cooled syrup and let stand overnight before serving.
For syrup:
Combine all ingredient in a saucepan and bring to a boil. Boil gently for 20-30 minutes. Cool the syrup before pouring over hot baklava.