Grease a 14x10 inch (35x25 cm) baking pan. Melt the butter together with the sunflower oil in a small saucepan.

Chop the walnuts and pistachios separately in a food processor to your preferred size. Reserve half of the pistachios for decorating the dessert. Mix the remaining pistachios with the walnuts, breadcrumbs, cinnamon, nutmeg, and cloves.

Cut the phyllo sheets to fit exactly in the pan. If you have smaller leftover pieces, layer them so they cover the pan’s surface. You’ll need 8 sheets for the bottom layer, 8 for the top, and the rest (in pairs) for the middle layers.

Layer 8 phyllo sheets in pairs, brushing each pair with butter. Sprinkle a little filling, then continue layering pairs of phyllo, brushing with butter and adding filling, until you use up the filling and the middle sheets (using the phyllo trimmings). Finish with the top layer: 8 sheets in pairs, brushing each pair with butter. When done, cut the baklava with a sharp knife into your desired shapes and sizes, but do not cut all the way through to the bottom.

Pour the remaining butter and sunflower oil over the baklava. Sprinkle a few drops of water by hand and cover with aluminum foil. Place the pan on a low rack in the oven and bake for 30 minutes at 400°F (200°C). Then uncover, sprinkle the reserved chopped pistachios on top, and continue baking at 340°F (170°C) until the phyllo is golden brown, about 10 to 20 minutes. Pour the hot syrup over the hot baklava.

For the syrup, combine the sugar and water in a small saucepan. Once it starts to boil, add the lemon juice and boil for 5 minutes. Prepare the syrup when the baklava is almost done baking so both are hot.

Good luck!