Make sure your phyllo dough is completely thawed! It won't unroll correctly and will stick together, rip, tear and be a mess (trust me I know from experience)!

Preheat the oven to 350 degrees.

Pour whole walnuts and pistachios into the sauté pan, place them over medium heat, and toast. Keep stirring occasionally so they don't burn, this should only take 5 minutes. They're done when you can smell the toasty nut smell!

Add the toasted walnuts, pistachios, brown sugar, cinnamon, cardamom, nutmeg, and salt to the food processor. Pulse until the mix is fairly fine, although you do want some bigger pieces of nuts left in the mix.

Coat the bottom of the 9x13" baking dish with butter. Unroll both packages of thawed phyllo dough. Use the pan as a ruler and trim both stacks of phyllo dough to fit the pan. Lay one single sheet of phyllo in the bottom of the buttered pan and then brush the top of the sheet with butter too. Lay down a second phyllo sheet and brush with butter. Repeat this until you've stacked up 6 sheets of phyllo then take about a cup of the nut filling and sprinkle it evenly over the top of the phyllo dough.

After you've sprinkled the phyllo with nuts, lay another sheet on top of the nut layer and butter the top of that sheet. Continue the pattern of laying down a sheet and buttering the top of it with another 6 sheets. Then sprinkle again with a layer of nuts. Repeat with 6 more sheets, a layer of nuts, and then finish off by layering 10 of the phyllo sheets on top, buttering between each layer. Make sure to also butter the top of the final phyllo sheet.

The baklava needs to be cut into pieces before being baked. Use a sharp knife and make three cuts across the length of the pan, and then 5 cuts across the width giving you 24 - 2 1/4" pieces. If you feel like getting fancy you can also cut these squares in half to give you triangles.

Place the baklava on the middle rack of the preheated oven and bake for 40-45 minutes at 350 degrees. It will be a nice golden brown color when it's done!

Towards the end of the baklava baking, it's time to make the syrup. In a small saucepan stir together the cup of water, a cup of honey, 3/4 cup sugar, lemon peel, and two bags of earl grey tea. Bring the pan to a boil, make sure to stir occasionally so it doesn't burn. Be careful not to tear the tea bags while stirring. Once the syrup is boiling, reduce it to a simmer and continue cooking for at least 10 minutes. After this remove the tea bags, and the lemon peel and set to the side until your baklava comes out of the oven.

Immediately after the baklava comes out of the oven pour the still warm/hot syrup all over the top of it. Sprinkle with 2-3 tbsp of chopped pistachios and let the baklava cool for 3-4 hours before serving. (I couldn't wait that long and ate a piece while it was still warm...yum!!)

Keep in an airtight container at room temperature for up to 3 days.