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To make the syrup, add the water, vegan honey, caster sugar and mixed spice to a saucepan over a high heat and cook for 10-12 minutes until the liquid has reduced by half and the consistency is syrupy. Allow to cool to room temperature.
Next, using a dish roughly the size of one of the filo pastry halves, use a pastry brush to coat the dish with the melted butter, then add a sheet of filo pastry, and brush with the melted butter. Repeat this step until you have 5 sheets of buttered filo at the bottom of your dish.
Then sprinkle a quarter of the chopped nuts evenly onto the filo, and top with 3 more buttered filo sheets. Repeat this step twice, then for the final layer, add the remaining quarter of chopped nuts and the 6 remaining halves of filo buttered. The layers of filo should be 5, 3, 3, 3, 6, with the chopped nuts in between.
Pre-heat the oven to 170°C/340°F/Gas 3½, then cut the baklava into 20 pieces, keeping the pieces together in the dish, and place into the oven to bake for 30 minutes, until the pastry is golden and crisp.
Finally, pour over the syrup and leave to sit for 30-40 minutes until all of the syrup has absorbed.