Preheat oven to 325°F (160°C).

In a food processor, combine pistachios, almonds, cinnamon, cloves, and 2 tablespoons of sugar.

Pulse until nuts are coarsely chopped.

Reserve nut mixture.

Line a medium baking sheet with parchment paper.

Combine the remaining 2 tablespoons of sugar and ground cinnamon in a small bowl.

Lay phyllo sheets out and cut into thirds horizontally and vertically to create nine equal rectangles.

Stack the phyllo rectangles on top of each other.

Lay out one phyllo rectangle, brush with melted butter, and sprinkle with cinnamon sugar.

Lay a second phyllo rectangle on top, offsetting slightly so corners don't match.

Brush with butter and sprinkle with more cinnamon sugar.

Repeat with two more layers, leaving cinnamon sugar off the top layer.

Place about 1 tablespoon of nut filling in the middle of each stack, dividing the mixture evenly.

Gather up the corners of each rectangle and pinch together, creating a little bundle.

Transfer bundles to the prepared baking sheet.

Bake for about 35-40 minutes, or until browned and crisp.

Remove from oven and cool completely.

Prepare syrup by combining water, honey, and lemon juice in a small saucepan.

Bring to a boil and remove from heat.

Pour syrup over cooled baklava.

Let stand for about 30-90 minutes before serving for best flavor.