4 c. ground walnuts
2 c. ground almonds
4 tbsp. sugar
1/2 tbsp. cinnamon
1/4 tbsp. nutmeg
1/4 tbsp. ground cloves
3 tbsp. melted butter
1 lb. filo dough
1 lb. unsalted butter, melted
2 c. syrup (recipe follows)

Combine nuts, sugar, cinnamon, nutmeg and cloves in a large bowl. Stir 3 tablespoons melted butter into mixture and set aside.

Place filo on a piece of waxed paper. Cover with a slightly damp towel to prevent filo from drying out. Brush bottom and sides of an 18 x 12 inch jelly roll pan with melted butter. Place 8 filo sheets on bottom of pan, brushing each with melted butter. Take an additional 4 filo sheets and place in pan, allowing sheets to drape over each of the 4 sides of pan. Brush these with melted butter. Pour 2 cups of the nut mixture into filo lined pan and spread evenly. Fold over the overlapping filo sheets, brushing with butter, to envelope the nut filling. Repeat 2 more times to form 3 nut layers. Top pastry with remaining filo, brushing with melted butter.

Score through top layers of pastry with a sharp knife, making 6 strips lengthwise. Then cut 10 strips diagonally to form diamond shaped pieces. Pour remaining melted butter over top of pastry. Sprinkle some water over top of pastry. Bake in preheated 325 degree oven for 1 hour. Remove pastry to a rack and cool for 5-10 minutes. Carefully spoon cool syrup over pastry. Allow to stand at least 3 hours or overnight. Cut through the scored pieces and serve.

SYRUP FOR BAKLAVA:

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

In a small saucepan, combine sugar and water. Bring to a slow boil, stirring occasionally until sugar is dissolved. Add lemon juice, lemon and orange rinds and cook over medium heat for 10 minutes. Let cool.