Baklava does not need to be complicated to be good. It needs care in the parts people actually notice: the phyllo, the nuts, the spice, the bake, and the honey.
The phyllo should stay thin and crisp. The walnuts need to be chopped fine enough that the layers hold together, but not so fine that the filling turns into paste. The spice should be there, but it should not announce itself before the honey and walnuts do.
The honey is where a lot of baklava goes sideways. Too little and it eats dry; too much and the bottom turns heavy. The goal is a piece that tastes fragrant and full without losing the snap of the pastry.
That is the version Love & Pita is aiming for: a small, clean dessert after the gyro, not a sugar brick you have to recover from.