Open the phyllo pastry dough package and cover with a damp towel to prevent drying out. If needed, trim the dough to fit your glass baking dish.
Grease a 13 x 9-inch or larger glass baking dish with 1 tablespoon of the melted butter and set aside.
In a medium saucepan, combine the sugar, water, honey, and lemon juice. Bring to a boil over medium-high heat, stirring often until the sugar is dissolved. Reduce the heat to low and simmer without stirring for 4 minutes; set aside to cool.
Preheat oven to 325F degrees.
Combine the finely chopped walnuts and cinnamon in a medium bowl.
Lay 1 sheet of the phyllo dough into the bottom of the buttered dish. Brush with melted butter, then repeat with 9 more sheets of phyllo. Spread ¾ cup of the walnut mixture evenly over the phyllo layer.
Lay another 5 sheets of phyllo dough over top of the walnut mixture, brushing each with butter. Sprinkle on another ¾ cup of the walnut mixture.
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