A Greek version of the classic baklava with pistachios, walnuts, dates and more!\r\n\r\n\r\n\n\n\tHow To Make Copycat Zola's Greek Restaurant Pastry\n\t\t\n\t\t\t\n\t\n\t\tFor Pastry: 1 cup pistachios1 cup walnuts1 cup hazelnuts1 cup almonds1 cup dates (chopped )1 egg2 tbsp butter (melted )1 cup sugar (granulated )1 1\/2 tsp cinnamon1 tsp nutmeg1\/2 tsp cloves1\/4 cup brandy1 orange (zest and juice)1 lemon (zest)1\/2 tsp salt1 box filo dough1\/2 cup butter (melted)For Sugar Water:2 cup sugar (granulated )3 cup water5 whole cloves1 stick cinnamon1 lemon (zest)1\/2 cup brandy\t\n\t\n\t\tCombine nuts, dates, egg, butter and sugar in food processor. Pulse until nuts are broken up and mixture holds together.Place in work bowl with cinnamon, nutmeg, cloves, brandy, orange juice and zest, lemon zest and salt and combine.Cut filo in half to form a stack of rectangles. Each pastry will use three sheets. Brush butter lightly on the 3 sheets.\u00a0Place 1\/4 C. nut mixture on bottom of filo sheets. Tuck edges in (1\/2-inch on each side) and roll up.\u00a0Brush with butter and place on cookie sheet. Repeat with remaining dough. Bake 15-20 minutes in 350 degree oven, or until lightly browned.In small saucepot combine sugar water ingredients. Simmer 15 minutes. Place cooled pastries in a pan with edges, fit snuggly together.\u00a0Pour warm sugar water over pastries. Allow to soak up all liquid, turning if necessary.\u00a0Refrigerate to help set, if needed. Slice and serve with fresh fruit whipped cream.