1 lb. fillo (phyllo) dough
1 c. butter, melted
1 1/2 c. walnuts or blanched almonds, chopped
1/4 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. nutmeg
1 1/4 c. sugar

Combine nuts, sugar and spices; mix and set aside.

SYRUP:

1 c. sugar
1/2 c. honey
1 c. water
1 tbsp. lemon juice
1 orange rind

SYRUP: Boil together until thick; 10 minutes. Remove orange peel; cool.

Into 12x17 inch pan, layer about 15 fillo leaves on bottom of pan brushing melted butter between each or every 2 leaves. Spread 1/3 nut mixture on this, then place 5 or 6 leaves, more nut mixture, and repeat. Then layer last 15 or so leaves alternating with butter. Brush top of leaves well with butter. (For 9x13 inch pan, cut 1 end of dough to fit, layering that dough into pan along with other leaves and butter.) Using sharp knife, cut dough into diamond shapes - 5 rows cut diagonally across 8 times. Bake at 350-375 degrees for 45 minutes to 1 hour. Pour cooled syrup over baked dough; cool. Serve at room temperature.