Preheat oven at 170°C / 338°F.
Remove phyllo from its package and cut it in half. Then cut into small 2 cm (1-inch) pieces.
Place in 11x15 inch (26 x 36 cm ) pan and toss and stir it a bit with your hands so most pieces separate from each other.
Bake the phyllo for about 45 minutes. Every 10 minutes of baking remove the pan from the oven and toss and flip the phyllo so it will get a golden brown color and crispy all over. Remove from the oven and set aside to cool.
Add the egg whites into the bowl of your electric mixer, and with the whisk attachment on, start beating over medium-high speed. Once they start to get foamy start adding half the amount of sugar (100 grams out of the 200 grams) slowly. Keep beating until a thick meringue with stiff picks forms. Transfer into a bowl and set aside.
Add the egg yolks into the bowl of your electric mixer, and with the whisk attachment on, start beating over medium-high speed. Start adding the remaining half of the sugar into the eggs. Keep beating until the mixture gets really foamy and thickened.
Add the almonds, walnuts, pistachios, cinnamon, and cloves in a blender or food processor and blend until nuts look finely chopped but not too powdery.
In a large mixing bowl whisk together the Greek yogurt and baking soda. Then stir in the egg yolks mixture using a pastry spatula.
Once the mixture looks fully combined, start incorporating the meringue in it as well. By adding spoonfuls and stirring gently.
Then start adding handfuls of the baked phyllo into the batter stirring well after each handful. Crumble 2-3 handfuls of the phyllo with your hands, to help the mixture combine even better.
Once all the phyllo is incorporated into the batter, stir in the nut mixture and the melted butter.
Transfer the Baklava batter into an oil greased 11x15 inch (26 x 36 cm) pan and bake for about 30 minutes. Or until it gets deep golden brownish on top and when you prick its center with a knife, the knife comes out clean.
Pour the syrup over the Baklava right as you take it out of the oven. Then set aside and let the Baklava absorb all of the syrup and cool down to room temperature.
Once the Baklava has cooled down to room temperature, start making the cream