walnuts, finely chopped
unsalted butter, melted
1Grease 13x9 inch baking pan.
2In large bowl, mix walnuts, sugar and cinnamon, set aside.
3In baking pan, place 1 sheet of phyllo, allowing it to extend up sides of pan; brush with butter.
4Repeat to make 5 more layers; sprinkle with 1 cup walnut mixture.
5Cut remaining phyllos into approximately 13x9 inch rectangles if desired; otherwise, just be sure to butter the edges so you can fold them over after you add the filling.
6Preheat oven to 300 degrees.
7Place one phyllo rectangle in pan; brush with butter.
8Repeat to make at least 6 layers, overlapping small strips of phyllo to make rectangles, if necessary.
9Sprinkle with 1 cup of the walnut mixture.
10Repeat step 3 three more times.
11Place remaining phyllo on top of last walnut layer.
12Trim any phyllo that extends over top of pan.
13With sharp knife, cut just halfway through all layers in a diamond pattern to make 24 servings.
14Bake 1 1/4 hours or until top is golden brown.
15Meanwhile, in 1-quart saucepan over medium heat, heat honey until hot, not boiling.
16Spoon hot honey evenly over baklava.
17Cool in pan on wire rack at least 1 hour, then cover and leave at room temperature until serving time.
18To serve: Finish cutting through layers.