• 1 package phillo  pastry sheets
• 4 cups chopped walnuts or pistachios
• 1 tablespoons cinnamon
• 1 teaspoon allspice
• 1 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1/2 cup sugar
• 1 pound unsalted butter

• 4 cups sugar
• 2 cups water
• 2 tablespoons lemon juice
• 1/2 cup honey

Method

In a heavy saucepan combine all ingredients for honey syrup and bring to a boil over medium heat. 
Continue to boil for 5 minutes. 
Take from heat and let cool.
Preheat oven to 350F. 
Butter a 9" x 13" glass pan. 
Combine nuts, sugar and spices in a bowl, set aside. 
Melt butter. 
Layer half of the phillo dough sheets one at time into glass pan, brushing each sheet with melted butter. 
Pour nuts mixture over dough and continue layering remaining phillo sheets as before. 
Cut into 2" diamonds. 
Bake 30 minutes. 
Reduce heat to 225F and bake an additional 30 minutes. 
Pour cooled syrup over warm pastry. 
Let stand at least one hour before serving