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Make a syrup with the 2 cups of Greek sugar, water, lemon juice, cinnamon stick, cloves, and Greek honey. Bring to a boil, then turn off and let cool.
Grind 3 types of nuts in a machine until finely chopped.
Mix the ground nuts with 6 tablespoons of sugar, 1 teaspoon of cloves, and 1 tablespoon of cinnamon.
Brush a baking tin with 300 grams of melted butter. Layer filo dough, brushing each sheet with butter.
Spread the nut mixture in an even layer on the filo dough. Fold the bottom up and roll up tightly.
Cut the rolled baklava into pieces with a knife. Pour the remaining melted butter over the top.
Bake at 200°C for 20 minutes, then reduce heat to 160°C for 40 minutes until golden brown.
Pour the cooled syrup over the hot baklava and let soak for a couple hours before serving.