Yia Yia's Baklava

In a saucepan, combine water, 2 cups sugar, cloves, cinnamon stick, and half the lemon juice. Bring to a boil, then reduce heat to low and simmer until the flavors meld and the syrup thickens, about 15 minutes. Stir in the remaining lemon juice. Strain the syrup and refrigerate until completely cool, at least 30 minutes.

In a mixing bowl, combine walnuts, 1 cup sugar, ground cinnamon, and nutmeg. Mix well to ensure even distribution of spices.

Preheat oven to 350 degrees F (175 degrees C). Brush the bottom and sides of a 9x13-inch glass baking dish generously with melted butter.

Lay phyllo dough sheets on a clean, dry surface. Cover with plastic wrap, then cover the plastic wrap with a damp towel to prevent drying.

Place one sheet of phyllo dough in the prepared baking dish, lightly brush with melted butter. Repeat this layering and buttering process with 5 more sheets of phyllo dough (total of 6 sheets).

Gently spread 1/3 of the walnut mixture evenly over the phyllo dough in the baking dish. Top with one sheet of phyllo dough, brush with butter. Repeat layering and buttering with 3 more sheets of dough (total of 4 sheets).

Spread another 1/3 of the walnut mixture evenly over the phyllo dough. Top with one sheet of phyllo dough, brush with butter. Repeat layering and buttering with 3 more sheets of dough (total of 4 sheets).

Spread the remaining 1/3 of the walnut mixture evenly over the phyllo dough. Top with one sheet of phyllo dough, brush with butter. Repeat layering and buttering with the remaining 5 sheets of dough (total of 6 sheets). Use a sharp knife to cut the baklava into 1-inch diamond shapes.

Bake in the preheated oven until lightly golden brown, approximately 35 to 45 minutes.

Once the baklava is baked, immediately pour the cooled syrup evenly over the hot baklava. Allow it to cool completely, ideally for 1 day, so the syrup is fully absorbed into the layers.