Prepare the nut filling: In a medium bowl, combine chopped walnuts, almonds (if using), cinnamon, and cloves. Mix well so the spices are evenly distributed. Set aside.

Prepare the phyllo layers: Preheat the oven to 350°F (175°C). Unroll the phyllo dough carefully and cover with a slightly damp towel to prevent it from drying out. Brush a 9x13-inch baking pan generously with melted butter.

Layer the phyllo and nuts: Place one sheet of phyllo in the pan and brush it lightly with melted butter. Repeat this process for about 6 sheets, layering butter between each sheet. Spread a thin layer of the nut mixture evenly over the phyllo. Continue layering 5–6 sheets of buttered phyllo on top, then another layer of nuts. Repeat until all nuts are used, finishing with a top layer of 6–8 buttered phyllo sheets. Make sure every sheet is brushed with butter for a crisp, golden finish.

Cut before baking: Using a sharp knife, cut the baklava into diamond or square shapes all the way through to the bottom of the pan. This ensures easy serving after baking.

Bake the baklava: Place the pan in the preheated oven and bake for 45–50 minutes, or until the top is golden brown and crisp. Keep an eye on the edges to prevent over-browning.

Prepare the syrup: While the baklava is baking, combine sugar, water, honey, lemon zest, and lemon juice in a medium saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and let cool slightly.

Pour syrup over baklava: Once the baklava is out of the oven, immediately pour the warm syrup evenly over the hot pastry. Allow the baklava to absorb the syrup for several hours or overnight at room temperature. This creates the signature sweet, sticky layers.

Serve: Arrange the baklava on a serving plate, making sure the syrup has soaked into each piece. Optionally, garnish with a few finely chopped nuts or a light drizzle of extra honey. Serve at room temperature and enjoy this classic Greek dessert!