My boyfriend spotted this recipe in the Independent the other day and thought it would be a good recipe to try out, we both like baklava, but a savoury version?? I wasn’t so sure it would work, but hey, you can’t knock it unless you’ve tried it so try it is what I did!
The recipe was in the ‘What’s for supper’ section by Maria Elia and was a tomato, feta, almond and date baklava…I’m not too keen on figs so I missed these out and adapted the quantities from the original recipe slightly according to what I had in my cupboard!
3 red onions
2 garlic cloves finely chopped
2 teaspoons ground cinnamon
pinch of granulated sugar
pinch of dried dill
1 tin of plum tomatoes
a dollop of tomato ketchup
1 packet of filo pastry – roughly 9 sheets needed
150g melted butter
60g almonds blended and whizzed up
150g feta cheese
First things first, is to preheat the oven to 180C.
Then in a big pan heat the oil and gently fry the onions on a low heat adding the garlic, cinnamon and sugar.
After frying the ingredients for about 6 minutes until caramelised and then add the dill and tomatoes and ketchup (or puree if you have some), this needs to be cooked for a further 5 minutes until the tomatoes have reduced.
In the meantime you can get the pastry ready, I bought the pre-rolled sheets for ease!
Brush a baking tray with some of the melted butter and then place a sheet of filo on top, brush this layer with butter and then place another sheet of filo on and another so that you have a 3 layer thickness.
Spread half the onion mix, onto the pastry and sprinkle over the almonds and some feta. Then repeat with another 3 layer pastry and spread the rest of the mix and the final top 3 layer pastry!
Lightly score the top of the pastry into diamond shapes and brush with butter and a little water.
Place this in the oven and cook for about 40 minutes until golden…leave to cool a little before serving and you will be amazed at the result!
I actually had this cold too for my lunch and it really is filling. The nuts add a great little crunch and the sweetness of the red onions with the tomato really work well with the filo pastry and crumbly feta cheese.
This is a must try recipe, when you have some time on your hands!