Use a large, deep baking tray that fits the size of your phyllo sheets. If necessary, trim the sheets to match the tray dimensions.

Finely chop the walnuts in a food processor and transfer them to a bowl. Add all the filling ingredients and mix well.

Set aside one batch of 6 phyllo sheets for the top layer.

In a bowl, combine the melted plant-based butter with the olive oil. (You can also use only olive oil if preferred.)

Grease the baking tray well. Lay down 6 phyllo sheets, lightly drizzling each one with the butter-oil mixture. Make sure the sheets are neatly layered without wrinkles or overhang.

Spread an even layer of the walnut filling over the surface.

Cover with 2 buttered phyllo sheets, then add another layer of filling.

Continue layering (2 buttered sheets + filling) until all ingredients are used.

Finish with the reserved 6 phyllo sheets, brushing or drizzling each layer with the butter-oil mixture.

Using a sharp knife, score the baklava into diamond-shaped pieces.

Pour the remaining butter-oil mixture over the surface and into the cuts.

Insert one whole clove into each piece.

Lightly sprinkle the top with a few drops of water using your fingers.