Easy Greek Baklava

Preheat the oven to 350°F and grease bottom of a 13x17" rimmed baking pan with melted butter or ghee.

Combine the sugar, water and lemon juice in a small saucepan over medium heat. Bring mixture to a boil, reduce to simmer and stir through honey, making sure honey and sugar are dissolved, about 5 minutes. Remove from heat and set aside to cool to room temperature.

Process walnuts in a food processor or chop fine with kitchen knife. Transfer to a large bowl and toss with sugar, cinnamon and clove until well mixed.

Unroll and stack all of the phyllo dough sheets and place 13x17" baking pan on top. Carefully trim excess phyllo and discard.

Lay 25 phyllo sheets in the bottom of prepared pan. Spread the nut and sugar mixture over the phyllo in an even layer, spreading to edges. Lay the other 15 phyllo sheets on top of the nuts.

Carefully, with a sharp knife, cut the baklava into squares by making 6 cuts lengthwise and 8 cuts crosswise, gently holding down the phyllo sheets with your other hand as you carefully cut.

Pour the melted butter or ghee over the baklava evenly, making sure all is saturated by tilting the pan. Let it rest to soak into the cuts and phyllo, about 5 minutes.

Bake for about 50-55 minutes, rotating the baklava halfway through baking.

Remove the pan from the oven and carefully pour the cooled syrup evenly all over the baklava. This should sputter slightly, be careful. Allow baklava to cool at room temperature for several hours before serving.

Lightly cover baklava with plastic wrap in the pan or container, will keep in refrigerator for up to 2 weeks.