Savoury Baklava

August 10, 2015
0 Ratings
Photo by Anne's Kitchen
  • Serves 4
Author Notes

This savoury baklava mixes sweet dates with salty feta, tomatoes and fragrant dill for an unforgettable vegetarian experience! —Anne's Kitchen

What You'll Need
  • 3 onions
  • 3 tablespoons olive oil
  • 2 garlic cloves
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • pepper
  • 5 tablespoons fresh dill, chopped
  • 3 tablespoons tomato puree
  • 60 grams dates
  • 80 grams walnuts
  • 6 filo pastry sheets
  • 60 grams butter, melted
  • 200 grams feta
  • 1 tablespoon black sesame seeds
  • 1 tablespoon honey
  1. Heat the olive oil in a frying pan and fry the onions for 4 minutes on a medium heat.
  2. Peel and crush the garlic and add to the onions with the cinnamon, sugar, salt and pepper and fry for another 3 minutes.
  3. Add the chopped dill, tomato puree and 4 tablespoons of water and continue to fry for another 3 minutes until the onions are completely soft. Take off the heat and set aside.
  4. Finely chop the dates and fold into the onion mix. Roughly chop the walnuts.
  5. Heat the oven to 180°C fan.
  6. Cut the filo pastry sheets in half. Place one sheet into a buttered 24x18cm roasting tin and brush with melted butter. Repeat with three more filo pastry sheets, arranging them in layers.
  7. Top the filo with half the onion mix, scatter with half of the walnuts, then crumble in half of the feta.
  8. Add another four layers of buttered filo pastry sheets followed by the remaining onion mix, walnuts and feta. Finish with four layers of buttered filo pastry.
  9. Before baking the baklava, cut it into squares. Make sure to cut all the way down through the bottom layer, so the filo doesn’t break when you cut it again after baking. Sprinkle with black sesame seeds, if using.
  10. Bake for 35 minutes in the preheated oven.
  11. Drizzle the warm baklava with a tablespoon of melted honey before serving.

See what other Food52ers are saying.

  • Nabeela Aijaz
    Nabeela Aijaz
  • sexyLAMBCHOPx
  • boulangere
  • Anne's Kitchen
    Anne's Kitchen

6 Reviews

KATHRYN W. March 13, 2019
What are the nutrients for this. Fat, sugar, carbs. Thank you for assistance.
Nabeela A. March 6, 2019
I'd love to make it but I have a couple questions first:
1. How much sugar? The ingredients list doesn't have the amount
2. Tomato puree or tomato paste? 3 tbsp. of tomato puree seems like it wouldn't make the filling as red as shown in the picture.
Thank you for answering my questions!
Anne's K. March 6, 2019
Hi Nabeela, I'm sorry I must have missed the sugar ingredient info! It's a large teaspoon, in order to caramelize the onions. It's tomato paste (sorry, in Luxembourg we often say purée for this, hence the misunderstanding). I hope you enjoy!
Nabeela A. March 6, 2019
Thank you for responding! Onto my next week's menu now :)
sexyLAMBCHOPx August 10, 2015
Looks wonderful!
boulangere August 10, 2015
This sounds very interesting