4 c. walnuts, finely chopped
1/2 c. sugar
1 tsp. ground cinnamon
1 lb. phyllo
1 c. unsalted butter, melted
1 (12 oz.) jar honey

About 3 hours before serving or up to 2 days in advance.

1. Grease 13 x 9 inch baking dish. In large bowl with spoon, combine chopped walnuts, sugar and cinnamon until blended. Set aside. (If you have a food processor you can combine walnut pieces, sugar and cinnamon until finely chopped and mixed.)

2. Layer 5 to 6 phyllo dough in baking dish, brushing each 1 with melted butter. Only this first layering will cover the bottom and up the sides of the baking dish. Sprinkle 1 cup nut mixture to cover. Cut remaining phyllo to fit inside the baking dish.

3. Repeat 5 to 6 layers of phyllo over nut mixture, brushing each phyllo with melted butter. Sprinkle 1 cup nut mixture to cover.

Repeat step 3 twice more.

4. Layer remaining phyllo on top of last nut covering, brushing each phyllo with melted butter. Trim any phyllo that extends over top of dish.

5. With sharp knife cut half way through all layers in a diamond pattern to make approximately 28 servings.

Bake in 300 degree oven for 1 hour and 25 minutes.

6. Heat honey - do not boil. Spoon heated honey over hot Baklava and let cool at least 1 hour before serving. Makes approximately 28 pieces.