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Spinach and feta baklava

Spinach and feta baklava


A savoury spin on the classic sweet pastries makes a delicious and beautiful centrepiece

  • Feeds 4 Feeds 4
  • Ready in 1 hour 5 minutes

Each serving contains

  • Energy
    1696kj 404kcal
  • Fat
    Med 24%
  • Saturates
    Med 29%
  • Sugar
    Low 8%
  • Salt
    Med 23%

% of adult’s reference intake | Carbohydrates per serving : 41g


  • 1 tbsp Co-op olive oil, plus extra for brushing
  • 3 large garlic cloves, finely chopped
  • 750g bag Co-op frozen whole-leaf spinach portions
  • 4 spring onions, thinly sliced
  • ½ tsp ground nutmeg
  • 90g Co-op Greek Feta cheese, crumbled
  • 6 sheets filo pastry
  • 1 Co-op British free range egg, lightly beaten
  • 20g pistachios, finely chopped
  • Zest of ½ orange


  1. Heat 1 tbsp oil in a large saucepan over a medium heat
  2. Fry the garlic for 2 mins, then add the spinach
  3. Cover and cook for 10 mins, until fully defrosted and piping hot
  4. Drain into a sieve and squeeze out as much water as possible using the back of a wooden spoon
  5. Preheat the oven to 200°C/fan 180°C/gas 6
  6. Mix the spinach with the spring onion, nutmeg and Feta
  7. Grease the base and sides of a 22cm x 5cm deep circular ovenproof dish
  8. Lay one sheet of filo pastry on the base, allowing it to overhang the edges
  9. Lightly brush with oil, then top with a second sheet at a slightly different angle to create a fan effect
  10. Repeat with two more sheets of filo
  11. Fill the pie with the spinach mix, then flatten the top with the back of a wooden spoon
  12. Fold the edges of the filo over the pie, then scrunch up the remaining 2 sheets and place them on top, tucking them under the other sheets where possible
  13. Brush the top with the egg, then bake on the middle shelf of the oven for 35 mins
  14. Sprinkle with the pistachios and cook for 5 mins more, until golden
  15. Sprinkle with the orange zest to serve

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