Open filo package and unfold phyllo.  Cover with a damp dish towel. 

Mix ground nuts, cinnamon, nutmeg, cloves and 1 cup sugar in a bowl.  Melt the butter and keep on low heat while working but don't let it brown.

Pour some of the butter in the bottom of a 9x13 pan.  Place a phyllo sheet in pan and brush with melted butter.  Continue to layer sheets and brush with butter until you have five sheets.  Spread with some of the nut mixture.  Continue alternating two phyllo sheets brushed with butter and nut mixture until all the nut mixture is used.  Top with five buttered phyllo sheets.  Pour any remaining butter over top making sure the edges and corners are well covered in butter.

Cut into diamonds by making cuts 1" apart lengthwise and then 1" apart diagonal cuts.  

Bake at 350 degrees for one hour until light tan.  Remove from oven and let cool.

To make syrup: Combine 1 cup water and 1 cup sugar in a deep saucepan.  Cook until sugar dissolves.  Add 1 cup honey and bring to a boil, stir in lemon juice and cinnamon, bring to a boil again.  Lower heat and simmer 15 minutes.  Pour hot syrup over the pan of baklava. 

Let it stand overnight.  Cover pan with foil, sealing tightly around the edges.  Place a cookie sheet over the top and flip the pan over.  Let it stand for another 12 hours.  Flip back over and remove foil to serve.