Make a mix of the nuts by placing walnuts, pecans and pistachio together in the bowl of the food processor and turn until you have a rough mix. Don't overmix it. You don't want a nut paste. Add the ginger spices and stir through. Set aside.
Make the honey mix by adding sugar and water together. Bring to the boil and let the sugar dissolve. Add the honey and orange blossom water (if using) and bring to the boil. Leave to simmer for about 30 minutes. Let it cool down.
Brush a baking dish with some of the melted butter. Place a sheet of phyllo pastry on top and brush with the melted butter. Add another sheet and brush again. Repeat until you have brushed 3 or 4 sheets.
Add one third of your nut mixture and start another phyllo dough layer by repeating the steps. Each layer is 3-4 sheets of phyllo.
Add nuts again and repeat.
Your final layer should be with phyllo pastry. Brush this with the melted butter and cut into squares or diamond shapes. Bake in the oven at 180˚C (350˚F) for about 35-45 minutes or until golden brown.
Take out of the oven and pour the syrup over it while still hot. Sprinkle the pistachios on top. Now leave to stand for a couple of hours