4 ½ c. finely chopped walnuts
1 lb Phyllo leaves
½ c. sugar
1 c. butter, melted
1 t. cinnamon
1 c. honey
Grease a 13” x 9” baking  pan  (I use lasagna pan).  In bowl mix walnuts, sugar and cinnamon.
In baking pan place 1 sheet of phyllo allowing it to extend up sides of pan; brush with butter.  Repeat to make 5 more layers.  Sprinkle with 1 cup walnut mixture.  Cut remaining phyllo into approximately 13” by 9” rectangles.  Preheat oven to 300 degrees.  Place one phyllo rectangle in pan, brush with butter .  Repeat to make at least 6 layers. Sprinkle with 1 c. of walnut mixture.  Repeat three more times.  Place remaining phyllo on top of last walnut layer.  Trim any phyllo that extends over top of pan.  With sharp knife, cut just half way through all layers in about two inch squares.  Then cut from corner to corner of each square to make triangle.  Bake about 1 ¼ hours or until just golden. Meanwhile, in saucepan over medium low heat, heat honey until hot, not boiling.  Spoon hot honey evenly over baklava.  Cool in pan .  To serve, finish cutting through layers.  This “goodie” keeps well.
(If phyllo tears while working on this, do not despair. It will look fine and taste wonderful, no matter)