4 c. walnuts (16 oz.)
1/2 c. sugar
1 tsp. cinnamon
1 lb. phyllo (strudel leaves) see note
1 c. butter, melted
1 (12 oz.) jar honey

Grease 13x9 inch baking dish. In large bowl with spoon, combine chopped walnuts, sugar and cinnamon until blended; set mixture aside.

In baking dish, place 1 sheet of phyllo, allowing it to extend up sides of dish; brush with some butter. Repeat to make 5 more layers of phyllo; sprinkle with 1 cup walnut mixture. Cut remaining phyllo into approximately 13x9 inch rectangles.

Place 1 sheet of phyllo in baking dish over walnut mixture; brush with butter. Repeat to make at least 6 layers, overlapping small strips of phyllo to make rectangles, if necessary. Sprinkle 1 cup of walnut mixture evenly over phyllo.

Repeat step 3 two more times. Place remaining phyllo on to of last walnut layer. Trim any phyllo that extends over top of dish. With sharp knife, cut just halfway through all layers in a diamond pattern to make 28 servings. Bake 350 degree oven for 1 hour and 25 minutes, or until top is golden brown.

Meanwhile, in 1 quart saucepan over medium low heat, heat honey until hot but not boiling. Spoon hot honey evenly over Baklava. Cool in pan on wire rack at least 1 hour, then cover and leave at room temperature until serving time. To serve: With sharp knife, finish cutting through layers. 28 servings.

Note: Phyllo is available in Greek pastry shops or frozen food section of most supermarkets.