In a food processor, pulse together the walnuts, sugar, and spices.
Brush the bottom and sides of a 9-inch square baking pan with melted butter, using just enough to coat the pan.
Cut the phyllo dough to fit the pan and cover the top and bottom in a damp paper towel.
Preheat the oven to 350. Working one sheet at a time, layer the sheets down, coat with butter using the pastry brush, and repeat until about half the dough has been used.
Once the base has been created, pour on 1/2 of the nut mixture. Repeat layering dough and butter about three sheets deep with the remaining nut mixture, then cover with the rest of the dough, layering butter and sheets until completed.
Thoroughly butter the top layer of the dough. Then, using a sharp paring knife, cut a diamond shape into the layers, making sure not to cut all the way through.
Bake for about 45 minutes to an hour or until golden brown on top.
Once golden brown and flakey, pour the syrup over the baklava, making sure to cover in syrup as evenly as possible. Let rest 12 to 24 hours, lightly covered and out of the refrigerator.