Courgette and Feta Baklava with Minty Yogurt
Courgettes are at their best right now, and this recipe - a savoury version
of the classic Greek dessert baklava - makes a great picnic lunch.
Serves: 4
Ingredients
4 medium courgettes, coarsely grated
2 cloves garlic, crushed
200g pack Fage Total Greek Feta, drained and roughly chopped
1 bunch salad onions, trimmed and finely sliced
1 tsp ground cumin
400g Cypressa Fresh Fillo Pastry
Filippo Berio Extra Virgin Olive Oil Spray
200g natural yogurt
2 tbsp fresh mint, finely chopped, plus a little to garnish
Pinch cayenne
Method
- Preheat the oven to 200°C, gas mark 6. Place the grated courgette in a clean tea towel or in some muslin, wrap up tightly and squeeze out and discard the excess water.
- Place the garlic, feta, salad onions and cumin in a bowl and mix together with the courgette and some seasoning.
- Using a 24cm square, 4cm deep tin, spray a sheet of filo with the oil spray and place oil-side down in the tin. Repeat with 11 more sheets, overlapping to cover the base and sides of the tin, leaving the surplus hanging over the edge.
- Spoon in half of the courgette filling and top with another 8 layers of oiled pastry. Top with the remaining courgette and finish with the remaining pastry. Spray the top with more oil then trim the edges. Place in the oven for 25-30 minutes until the pastry is crisp and golden brown.
- Combine the yogurt, chopped mint and cayenne, then chill in a bowl until ready to serve.
- Serve the baklava warm or cold with fresh salad leaves. Cut into pieces, drizzle with the minty yogurt and garnish with the reserved mint leaves.
Cook's tips
Use melted butter to coat the pastry sheets if you prefer. Keep the filo covered with a damp cloth until you need it. If taking on a picnic, serve in the tin and wrap in a tea towel, tied up to use as a handle.
Drinks recommendation
A zesty, crisp and refreshing, Sauvignon Blanc is excellent with this dish.