By | December 21, 2020

Traditional sweet baklava, though one of my favourite Greek Recipes, is not something that you would generally find on a healthy living website. I have been working on trying to get a savoury version of this dish going that would have some of the same textures, a few of the same tastes and would be a healthier choice. The things that I wanted to include are:

  • filo dough
  • chopped nuts
  • something sticky

I thought I would reverse engineer from a Nigel Slater marinade that he did a sticky marinade with lemon, honey, garlic, and mustard. I am not a huge fan of mustard so I decided to stick with the lemon and honey glaze.

  1. In a large baking dish layer six sheets of baklava, paint each sheet with olive oil before laying the next on top
  2. make a ground paste from : 225 grams of chopped nuts including pistachios, walnuts, and hazelnuts.
  3. Mix in a crumbly type of either vegetable or protein: mushrooms, mashed firm tofu, cooked mince, feta cheese. If you want to go for a truly original dish you may want to shy away from spinach and feta as that will give you a spinach pie! You can also season this with salt, pepper, chilli peppers, fresh rosemary, parsley, and thyme.
  4. Layer the the paste onto the layers of filo and top with the rest of the package of layered dough.
  5. Cut into squares and bake in the over at gas 5/180/350 for about 30 minutes until golden on top
  6. Sauce. Traditional baklava is soaked in a sticky honey syrup. Using the Nigel method, you would use the juice from 4 lemons mixed with a dollop of honey and a few cloves of very finely crushed garlic. Warm this gently for 5 minutes before pouring over the filo.

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