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    Savoury Feta and Walnut Baklava

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    Savoury Feta and Walnut Baklava

    Baklava is a traditional Middle Eastern dessert of honey and nuts sandwiched between layers of crisp filo pastry. This is an easy savoury version, using feta cheese and walnuts.

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 45 minutes, plus 20-30 minutes reheating
    • Total time: 1 hour 5 minutes, plus 20-30 minutes reheating 60 minutes 35 minutes

    Serves: 10

    Ingredients

    • 2 x 300g tubs Total Feta in Oil and Oregano
    • 250g Waitrose Grated Mozzarella
    • 100g walnut pieces
    • 25 sheets filo pastry
    • ½ x 310g jar The Bay Tree Caramelised Onions
    • 2 tbsp sesame seeds

    Method

    1. Preheat the oven to 170°C, gas mark 3. Drain the feta, reserving the oil, and place in a bowl. Season with black pepper. Add the mozzarella and walnuts and mix to combine.
    2. Lay the stack of filo sheets flat on a chopping board. Using a pastry brush, paint the first sheet with a generous amount of the reserved oil. Place the sheet, oil-side down, into a 36 x 24cm roasting tin. Continue to layer 9 more sheets in the same way to cover the base of the tin.
    3. Spread half the caramelised onions evenly over the pastry. Top with half of the feta mixture. Brush and layer another 5 sheets of filo and use to cover the feta layer. Spread the remaining caramelised onions over this second layer of pastry, followed by the remaining feta. Finish brushing and layering with the remaining pastry. Press the top of the baklava down firmly to compact the layers. Brush the top with more oil.
    4. Cook for 30 minutes then reduce the temperature to 150°C, gas mark 2. Scatter the baklava with sesame seeds, season with black pepper then cook for a further 15 minutes. Remove from the oven and allow to stand for 15 minutes before cutting with a sharp knife into 20 rectangular pieces. Alternatively, leave to cool completely (see Cook's tips). Serve with a tomato and sliced red onion side salad.

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    Cook's tips

    Work quickly with the filo or cover the unoiled sheets with a damp cloth to prevent them from drying out.

    Allow the baklava to cool before transporting. Serve cold, or reheat before cutting and serving: cover with foil and place in a preheated oven at 180°C, gas mark 4 for 15 minutes or until heated through.

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