In a large bowl, mix together all the filling ingredients.

Butter a 12 x 8 inch (30 x 20 cm) rectangular baking pan.

Layer the phyllo sheets one by one in the pan, brushing each with butter.

Spread the filling evenly between the layers as you go.

After placing the last sheet on top, sprinkle a few drops of water over it.

Bake at 350°F (180°C) for about 50 minutes.

Meanwhile, make the syrup: bring the water, sugar, honey, and lemon juice to a boil in a saucepan. Let it boil for 5 minutes, stirring a little at first. Start timing once you see bubbles forming on the surface.

Let the syrup cool completely.

When the baklava comes out of the oven, pour the cold syrup over the hot dessert.