|Frozen phyllo pastry||17 1⁄4 Ounce (1 Package, Thawed)|
|Butter||1 Cup (16 tbs), melted|
|Walnuts||1 Cup (16 tbs)|
|Ground almonds||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
Cut phyllo in half crosswise, and cut each half to fit a 13 x 9 x 2 inch pan.
Cover with a slightly damp towel.
Lightly butter bottom of a 13 x 9 x 2 inch pan.
Layer 10 sheets of phyllo in pan, brushing each sheet with melted butter.
Combine walnuts, almonds, sugar, and spices, mixing well.
Sprinkle one third of nut mixture over phyllo in pan; drizzle with a little melted butter.
Topnut mixture with 11 sheets of phyllo, brushing each sheet with butter; repeat twice with remaining nut mixture, phyllo, and butter, ending with buttered phyllo.
Cut into diamond shapes.
Bake at 350° for 50 minutes.
Drizzle warm syrup over pastries.
Let stand at room temperature 24 hours.