Preheat oven to 350F (175 degrees C).

Cut phyllo dough to fit a 13x9 inch pan.

Cover phyllo with a damp towel to prevent drying.

Butter the bottom of the 13x9 inch pan.

Layer 10 sheets of phyllo, brushing each with melted butter.

Combine walnuts, almonds, sugar, cinnamon, and nutmeg in a bowl.

Sprinkle one-third of the nut mixture over the phyllo.

Drizzle with melted butter.

Repeat layering with 11 sheets of phyllo, butter, remaining nut mixture, and butter, ending with buttered phyllo.

Cut into diamond shapes.

Bake for 50 minutes, or until golden brown.

Cool thoroughly.

Make the syrup by combining sugar, water, and lemon juice in a saucepan.

Bring to a boil, reduce heat, and simmer for 7 minutes.

Stir in honey.

Drizzle warm syrup over cooled baklava.

Let stand at room temperature for 24 hours before serving.