Filling
4 cups finely chopped walnuts
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ground cloves
Pastry
20 sheets (1 package) phyllo pastry, thawed if necessary
2 cups melted butter
Syrup
3/4 cup sugar
2 cups honey
1 cup water
1/2 medium lemon

Heat oven to 350°F.
Filling
Combine all ingredients except chips and set aside.
Bottom Crust
Unwrap and unroll phyllo, stack in layers on a baking sheet. Cover with plastic wrap and a clean, damp kitchen towel. Remove sheets as you need them, keeping stack covered so phyllo stays moist. Brush 14x10 inch baking pan with a thin coating of butter. Place single sheet of phyllo in pan and brush with melted butter, coating evenly. If necessary, fold in overhanging edges and brush with butter. Repeat 4 times.
Assembling the Pastry
Sprinkle top of layered phyllo with 1/4 of nut mixture. Continue adding phyllo sheets, buttering each one as you go. Sprinkle every third sheet with remaining nut mixture. Spread chips over last layer of nuts. Add remaining sheets of phyllo, brushing each one with melted butter before adding the next. Using a thin, sharp knife, cut 1 inch wide strips parallel to the long side of the pan, cutting through all layers. Make diagonal cuts s paced 1 inch apart to form diamonds. Bake for 45-60 minutes keeping close eye on to make sure it doesn't burn.
Syrup
Over high heat, combine sugar, honey and water. Juice the lemon half; place juice and squeezed half in saucepan with honey mixture. Bring to boil, reduce heat to medium-low and simmer 20 minutes. Turn off heat and allow to cool. Strain syrup through a sieve. Pour syrup over warm baklava. Cool completely, then lift pieces from pan.
Variations
Add 12 ounces miniature semi-sweet chocolate chips to filling.