Preheat the oven to 180°C (356°F). Lightly brush a sheet of Filo pastry with olive oil and evenly sprinkle the ground walnuts and pistachios on top. Cover with a second sheet of Filo pastry, brush it with olive oil as well, and sprinkle with more ground walnuts and pistachios. Place a third sheet of Filo pastry on top, brush it with olive oil, and cut the layered pastry into 12 equal pieces. Place the pieces into cupcake molds. Bake in the oven for about 45 minutes or until they turn golden brown. Serve warm, topped with a scoop of kaimaki or vanilla ice cream in the center. Drizzle with honey and garnish with additional ground walnuts and pistachios for extra flavor.