1 lb. phyllo dough, thawed if purchased frozen
1 c. butter, melted

Combine in small bowl: 1/3 c. ground almonds 2 tbsp. sugar 1/2 tsp. cinnamon 1/2 tsp. nutmeg

SYRUP:

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

Syrup: Boil for 7 minutes, uncovered. Add to sugar water and boil syrup 3 more minutes. Keep warm.

Lightly butter bottom of a 9 x 13 inch pan. Remove phyllo from package, keeping unused portions, covered, with a damp kitchen towel to prevent it from drying out. Put 1 sheet of phyllo in pan and brush (using pastry brush or even a small piece of paper towel) with melted butter. Repeat 9 more times. Sprinkle half of nut-spice mixture on the dough. Drizzle with a little butter. Top with 20 sheets of phyllo, brushing each with butter. Top with remaining nut-spice mixture, then remainder of phyllo brushed with butter.

Cut into diamond shapes with a sharp knife. Bake at 350 degrees for 50 minutes. Cool thoroughly, then drizzle with warm syrup. Let stand at room temperature for 24 hours. (This recipe is easy to make if 2 prepare it together - I brush on butter after my mom picks up the dough and places it in the pan.)