Thaw the phyllo in the refrigerator overnight, then let it stand at room temperature for about 30 minutes. Keep the opened sheets covered with a slightly damp kitchen towel while you work.

Combine the finely chopped nuts, 1/4 cup granulated sugar, cinnamon, optional ground cloves, and salt in a bowl. Stir until the spices are evenly distributed.

Butter a 9 x 13-inch baking pan. Place one phyllo sheet in the pan, brush it lightly with melted butter, and repeat with about 8 to 10 sheets.

Spread approximately one-third of the nut mixture over the phyllo. Add 4 to 6 more buttered sheets, then add another layer of nuts, repeating as needed and finishing with 8 to 10 buttered sheets.

Cut the assembled baklava into diamonds or squares with a sharp knife before baking. Cut through the layers without pressing down heavily and crushing the phyllo.

Bake at 350°F (175°C) for 50 to 60 minutes, until deeply golden brown and crisp. If the top browns too quickly, loosely cover it with foil during the final part of baking.

Combine the syrup sugar, water, honey, lemon juice, and optional spices in a saucepan. Bring the mixture to a boil while stirring until the sugar dissolves, then reduce the heat and simmer for about 5 minutes.

Remove the spices from the syrup and cool it slightly. Pour the warm or cooled syrup slowly over the hot baklava as soon as it leaves the oven, focusing on the cuts and edges.

Leave the baklava uncovered at room temperature for at least 4 hours, preferably overnight. This resting time allows the syrup to absorb and the layers to set.