Proportions

Nut Mixture

Walnuts	Pistachios (shelled, unsalted)	Sugar	Spices¹	Salt²
4	1	1.5	*	*

Filo Dough	Nut mixture³	Butter
4	*	1

Spice to taste. I used 4g of cinnamon in a nut mixture of ~325g.
Salt to taste. I used 2g of salt in a nut mixture of ~325g.
The nut mixture to dough ratio could be as low as 1:3, however, closer to 1:2 might be better. The nut mixture layers were thin in order to maintain the overall layer count.

Water	Sugar	Honey	Lemon Juice	Spice⁴
2.5	2	1.5	0.3	*

I used 1kg of Filo dough and 250g of water. The remaining proportions were worked out accordingly.

Lightly grease baking dish (optionally add a bottom baking paper layer)
Melt the butter
Chop and mix the nut mixture ingredients in a blender.
- My mixture was somewhat homogenous in particulate size.
Prepare the Baklava:
- Begin layering the Filo. Add 8 layers of dough, brushing butter thinly but completely over the each layer's surface
- After the 8th layer is buttered, apply a thin (~0.25 cm?) layer of the nut mixture.
- Apply 2 more Filo layers (buttering in between as before).
- Add another nut mixture layer as before.
- Keep repeating the 2 Filo layers to nut mixture layer steps until the nut mixture is gone. There should be about 8 layers of Filo remaining afterward.
- Apply the remaining Filo layers the same way as the first layers.
- Trim all excess Filo from the edges of the baking dish.
- Slice through the dough to create pieces of the desired size.
  - I created a grid of 24 pieces, make 4 rows of 6 columns.
Preheat oven to 180°C (with fan)
While the oven preheats, create the syrup:
- Mix all syrup ingredients in a pot over high heat.
- Bring the mixture to a boil
- Reduce heat to a simmer and let thicken for 10-15 minutes
- Turn off to let cool
Bake the Baklava for ~30 minutes or until golden brown
Remove the Baklava from the oven and spoon the syrup evenly over the Baklava while it's hot

This recipe was adapted from https://www.simplyrecipes.com/recipes/baklava/#toc-whats-in-baklava