First, mix the raspberries, nutmeg, cinnamon, vanilla, and zest in a large bowl. Toss until evenly, thoroughly mixed. Mix with hands if necessary, but do not crush the raspberries!
Butter a baking sheet or sheet pan and preheat the oven to 325 degrees.
Next, take the (thawed) Fillo dough and cut it into strips approximately 4 by 8 inches. By doing this you are cutting the stack of sheets into sixths.
Layer the 6-8 Fillo dough strips onto the buttered pan, buttering the dough between every two layers with a brush. Be gentle; you don't want to tear the dough.
Place 2 Tbs. of the filling (approximately 4-6 raspberries) onto the corner of the layered strips, then flag-fold the dough over itself, starting from the corner with the filling. If you do it right, the folded dough should resemble a rough triangle.
Repeat the process until you run out of dough, filling, space, or all of the above. Liberally butter the tops of the uncooked pastries, then lightly sprinkle them with crushed walnuts.
Place in the oven and bake until golden brown and flaky; the time figure is APPROXIMATE, so watch them carefully.
To make the topping, combine the honey, lemon juice, and sugar in a pan and heat on low until the sugar dissolves (do not let it boil!).
After the pastries are done, drizzle the topping across and serve warm. Enjoy!
Note: After a couple days of storage, the Fillo dough gets soggy because of the moisture in the raspberries, so either eat it quickly or consider using puff pastry dough.