1-Prep the nut mixture: Combine 3 cups crushed almonds, 1 cup crushed walnuts, 1 cup crushed pistachios, 1 tablespoon ground cinnamon, 1 teaspoon ground cloves, and 1 tablespoon raw sugar. Mix well.

2-Melt butter: Gently melt 250 grams unsalted butter. Brush a baking pan with some.

3-Layer the base: Place 3 filo sheets in the pan, brushing each with melted butter. Sprinkle nut mixture evenly.

4-Alternate layers: Add 2 filo sheets brushed with butter, then more nuts. Repeat with sets of 3 and 2 filo sheets until nuts are used and pastry covers top.

5-Finish top: Brush top layers generously with remaining butter mixed with 2 tablespoons water. Score into serving pieces (diamonds or squares). Press whole cloves into scores if desired.

6-Bake: Preheat oven to 200°C. Bake 20 minutes, then reduce to 100°C for 40 minutes until golden and crisp.

7-Make syrup: Boil 3 cups white sugar, 2 cups water, juice of 1 small lemon, 1 cinnamon stick, 6 whole cloves, and 1 tablespoon honey for 1 minute. Cool completely.

8-Soak and rest: Pour cooled syrup over hot baklava. Let rest several hours (overnight best) for full absorption.