3 c. finely chopped pecans, walnuts, almonds or combination of nuts (3/4 lb. shelled)
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1 1/2 c. butter, melted
1 (16 oz.) pkg. frozen filo leaves, thawed

HONEY SYRUP:

1 1/2 c. sugar
1 1/2 c. water
2 tbsp. lemon juice
3/4 c. honey

Prepare Honey Syrup by heating sugar, water and lemon juice to boiling; stir until sugar is dissolved. Boil 5 minutes. Remove from heat; stir in honey. Cool.

Mix nuts and spices. Brush bottom and sides of jelly roll pan, 15 1/2 x 10 1/2 x 1 inch with some of the butter. Unfold filo leaves; cover with damp towel to prevent drying. Carefully separate 1 leaf; place in pan folding edges over to fit pan if necessary. Brush lightly with butter. Repeat 6 times. Sprinkle 1 1/2 cups of the nut mixture evenly over top. Layer 7 more filo leaves in pan, brushing each leaf with butter. Sprinkle with remaining nut mixture. Layer remaining filo leaves over nuts, brushing each leaf with butter.

Heat oven to 350 degrees. With sharp knife, cut pastry into 6 lengthwise strips, 1/2 inch deep and 1 3/4 inches wide. Make diagonal cuts across strips 1/2 inch deep and 2 inches wide. Pour remaining butter over top. Bake until golden brown for 1 to 1 1/4 hours. Place pan on wire rack; pour syrup over top. Cool. Cut along scored lines.