Grease 13 by 9-inch baking pan. In large bowl, mix walnuts, sugar and cinnamon, set aside.
In baking pan, place 1 sheet of phyllo, allowing it to extend up sides of pan, brush with butter or margarine.
Repeat to make 5 more layers, sprinkle with 1 cup walnut mixture. Cut remaining phyllo’s into approximately 13 by 9-inch rectangles if desired, otherwise just be sure to butter the edges so you can fold them over after you add the filling.
Preheat oven to 300 degrees. Place one phyllo rectangle in pan, brush with butter or margarine.
Repeat to make at least 6 layers, overlapping small strips of phyllo to make rectangles, if necessary. Sprinkle with 1 cup of the walnut mixture. Repeat 3 more times.
Place remaining phyllo on top of last on top of last walnut layer. Trim any phyllo that extends over top of pan.
With a sharp knife, cut just halfway through all layers in a diamond patter to make 24 servings. Bake 1 ¼ hours or until top is golden brown.
Meanwhile, in 1-quart saucepan over medium heat, heat honey until hot, not boiling. Spoon hot honey evenly over baklava.
Cool in pan on wire rack at least 1 hour then cover and leave at room temperature until serving time.
