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California Walnut, Spinach and Feta Baklava

Serves: 4

Cost Cutting Freezes Well

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.

California Walnut, Spinach and Feta Baklava Recipe: Veggie Magazine


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.
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