California Walnut, Spinach and Feta Baklava
Baklava is usually seen as an indulgence, but this recipe shows it can be enjoyed as a savoury dish – either as a family dinner, or prepared in advance for lunches throughout the working week. This also freezes incredibly well making it a convenient, delicious option for lunch or dinner.
Ingredients:160g spring onions, finely sliced
1 tbsp olive oil
900g washed spinach leaves, wilted and chopped
5 banana shallots, finely sliced
a pinch of salt
1 tsp caster sugar
150g California walnuts, toasted
20g fresh dill, finely chopped
1 tsp dried mint
½ tsp grated nutmeg
2 free-range eggs, whisked
ground black pepper
60g melted butter
9 sheets of filo pastry
300g feta cheese, crumbled
1 tbsp honey
- Preheat the oven to 180C/350F/Gas 4. Sauté the spring onion in a teaspoon of oil until soft. Add the spinach and sauté for a further minute, then leave aside to cool in a large bowl.
- Place the shallots into a medium-sized frying pan with the remaining olive oil, salt, and sugar and sauté over a gentle heat until slightly caramelised.
- Place the toasted California walnuts into a food processor and blitz until coarsely chopped.
- Next, add the chopped dill, dried mint, nutmeg and eggs to the large bowl with the spinach, season with ground black pepper and stir to combine.
- Brush a 20cm x 30cm baking tray with butter and line with three layers of filo, brushing with butter in-between each of the layers. Spread over half the caramelised shallots, followed by half the spinach mixture, half the feta and a third of the California walnuts.
- Repeat the layers using the remaining fillings, reserving a third of the California walnuts.
- Finish with three layers of buttered filo, trimming the final layer to fit the dish. Brush the top with butter and score, sprinkling with a little water.
- Place in the oven and bake for 25-30 minutes, or until golden brown and crispy. Sprinkle with the remaining California walnuts and drizzle with honey to serve.