Spinach and feta baklava
https://www.coop.co.uk/recipes/spinach-and-feta-baklava
A savoury spin on the classic sweet pastries makes a delicious and beautiful centrepiece
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Feeds
4
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Ready in
1 hour
5 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 41g
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Ingredients
- 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
Method
- Heat 1 tbsp oil in a large saucepan over a medium heat
- Fry the garlic for 2 mins, then add the spinach
- Cover and cook for 10 mins, until fully defrosted and piping hot
- Drain into a sieve and squeeze out as much water as possible using the back of a wooden spoon
- Preheat the oven to 200°C/fan 180°C/gas 6
- Mix the spinach with the spring onion, nutmeg and Feta
- Grease the base and sides of a 22cm x 5cm deep circular ovenproof dish
- Lay one sheet of filo pastry on the base, allowing it to overhang the edges
- Lightly brush with oil, then top with a second sheet at a slightly different angle to create a fan effect
- Repeat with two more sheets of filo
- Fill the pie with the spinach mix, then flatten the top with the back of a wooden spoon
- 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
- Brush the top with the egg, then bake on the middle shelf of the oven for 35 mins
- Sprinkle with the pistachios and cook for 5 mins more, until golden
- Sprinkle with the orange zest to serve