Baklava

I have made this several times, and it is a family favorite.  It makes a lot, so plan on sharing!
1 1/2 lbs finely chopped nuts - recipe calls for walnuts, but we prefer to have a few different kinds of nuts.  Also, I like to brown them a little on a frying pan before using them.
1/2 cup sugar
1/2 tsp ground cinnamon
1/8 tsp ground cloves
2 packages (16 oz each) phyllo dough
1 lb butter, melted, divided.
SYRUP:
2 cups sugar
2 cups water
1 cup honey
1 Tbl grated lemon or orange peel

In a bowl, combine toasted nuts, sugar, cinnamon and cloves.  Set aside.  Brush a 15x10x1 in baking pan with some of the butter.  Unroll each package of phyllo sheets; trim each stack to fit in pan.  Cover dough with plastic wrap and a damp cloth while assembling.  Place one sheet of phyllo into pan; brush with butter.  Repeat 14 times.  Spread with 2 cups nut mixture.  Layer with 5 sheets of phyllo, brushing with butter between each.  Spread with remaining nut mixture.  Top with one sheet of phyllo; brush with butter.  Repeat 14 times.  Cut almost all the way through into 2 1/2 inch squares.  Cut each square almost all the way through, in half diagonally.  Brush remaining butter over top.  Bake at 350 for 40 to 45 minutes or until golden brown.  Meanwhile, in a saucepan, bring the syrup ingredients to a boil.  Reduce heat; simmer for 10 minutes.  Strain and discard peel; cool to lukewarm.  Pour syrup over warm baklava. Yield 4 dozen.