Preheat the oven to 350°F. In a small bowl, stir together the nuts, sugar and spices.
Make sure your phyllo is completely thawed, and keep it covered with a tea towel or piece of plastic wrap to keep the pieces from drying out. Pull out 8-10 sheets in a stack, place a 9-inch round pan over it and cut around them with a sharp knife. Place two sheets in the bottom of the pan and brush with butter. Repeat with the remaining phyllo, and spread the nut mixture overtop. Repeat with another 8-10 sheets, placing them on top; brush the top sheet with butter as well. Tuck in any sticking-out edges. Cut into diamonds, wedges, or any shape you like. (This circle with the wedges around it is what they do at Anatolia.)
Bake for 30-40 minutes, or until deep golden. While the baklava bakes, combine the sugar, honey, water, cinnamon and lemon peel in a pan set over medium-high heat and bring to a boil. Remove from the heat and take out the cinnamon stick and lemon peel.
When the baklava comes out of the oven, immediately pour the hot syrup evenly overtop. Let the baklava stand at room temperature until completely cool. Slice through each piece completely before serving. If you like, top each piece with a bit of extra finely chopped nuts.