Mince walnuts and almonds medium fine.

Combine 3 cups sugar, water, honey, whole lemon rind, and whole spices in a saucepan.

Bring to a boil, then lower heat and simmer for 15 minutes.

Remove the lemon peel and spices, then cool syrup completely.

In a large bowl, combine the minced nuts, remaining 1/2 cup sugar, and ground spices.

Set the nut mixture aside.

Lay filo sheets flat, cover with waxed paper and then a damp towel to prevent drying.

Reserve 8 filo sheets, fold, cover, and chill for the top layer.

Butter an 11 1/2-inch by 15 1/2-inch by 3-inch baking pan thoroughly with hot butter.

Lay a filo sheet on the bottom of the pan and brush with hot butter.

Repeat layering process with 8 sheets, brushing each with butter.

Sprinkle a handful of the nut-spice mixture evenly over the top filo sheet inside the pan.

Lay on 3 or more filo sheets, brushing each with butter, and sprinkle again with the nut mixture.

Continue layering filo and nuts until all nuts and filo are used, ensuring even distribution.

Remove the reserved filo sheets from the refrigerator and spread over the top, brushing each sheet with butter.

Using a long, sharp knife, score the baklava from top to bottom into diamond shapes, cutting to the bottom of the pan.

Heat the remaining butter until sizzling and pour evenly over the top of the baklava.

Bake in a 300-degree oven for 1 1/4 hours, or until golden brown chestnut in color and flaky.

Remove from the oven and transfer (in the pan) to a rack.

Spoon the cooled syrup evenly over the entire pastry.

Let the baklava cool completely in the pan before serving.

Cut into individual pieces and serve cold.