In a bowl, add the yoghurt and cream cheese, and break the eggs therein. Add the sugar, zest from 1 lemon and cinnamon, and beat them until they form a homogeneous mixture. Lay 10 KANAKI EXTRA FINE FILO Pastry sheets in a buttered baking pan, smearing them with melted butter. Pour half the stuffing. Add the dry nuts, chopped, and pour honey on top. Pour the other half of the filling and cover with the remaining sheets. Carve them slightly and bake in a preheated oven at 200°C with extra heat on the oven elements, for 1 hour. Pour the syrup over the baklava and wait for 10 min before serving.