Preheat oven to 325 degrees F. Spray a cookie sheet with butter flavored spray. Reserve.
In a food processor, combine almonds and pistachios. Pulse to coarsely chop. Add butter, cinnamon, and sugar and pulse to combine. Transfer to a bowl and set aside.
Place 1 sheet of phyllo on a flat work surface, short side facing you. Spray with butter flavored spray. Repeat with second layer. Spread 1/3 of nut mixture over the dough, leaving a 1-inch margin at the top and bottom.
Drizzle with 2 tablespoons honey.
Cover with a layer of phyllo, spray with butter-flavored spray. Repeat with second layer of phyllo. Spray with butter-flavored spray.
Starting from the bottom, roll up into a thin cylinder (like a cigar) to the top.
Seam-side down, cut crossways into 5 sections. Transfer to baking sheet, seam side down. Spray with butter-flavored spray.
Repeat with second and third batch.
Bake until crust is evenly golden, 25 to 30 minutes. Remove from oven, drizzle with 2 tablespoons honey and serve.
Recipe courtesy of Sandra Lee, 2008