- Home
- Recipes
- Vegetarian
- Savoury spiced baklava
Savoury spiced baklava
- Janine Ratcliffe
Published: November 17, 2019 at 12:00 PM
Save recipe
Serves 6
Easy
Total time: 1 hr and 40 mins
A star rating of 5 out of 5.2 ratingsRate
loading...
Get 5 months for £5 when you subscribe today
A festive savoury spin on the classic Middle Eastern dessert makes a fantastic vegetarian substitute for turkey this Christmas
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Try this savoury baklava recipe then check out our sweet version of baklava. We've also got plenty more vegetarian Christmas dinner ideas, including our beetroot tarte tatin, vegan nut roast, vegan pigs in blankets and vegan wellington
This vegetarian Christmas main can be easily doubled in size if you have a crowd to feed – just use a larger baking tray. To make it vegan, simply swap out the butter for olive oil, and use a vegan feta-style cheese, or just leave it out.
Want to see this content?
This page contains content provided by YouTube. We ask for your permission before anything is loaded, as YouTube may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow YouTube and its required purposes.
Accept and continue
Ingredients
Nutrition
-
1kg butternut squash
peeled and diced
-
olive oil
-
400g tin chickpeas
drained and rinsed
-
2 tsp cumin seeds
-
2 tbsp harissa
-
3 onions
finely chopped
-
1 leek
white part chopped
-
2 cloves garlic
crushed
-
180g pack cooked and peeled chestnuts
chopped
-
150g soft white breadcrumbs
-
a handful coriander
finely chopped
-
50g sultanas
-
100ml vegetable stock
hot
-
2 x 270g packs filo pastry
-
75g butter
melted
-
200g feta
crumbled
-
1 tsp black onion seeds or black sesame seeds
-
to drizzle runny honey
-
a pinch dried chilli flakes
(optional)
-
sea salt flakes
Nutrition: per serving
- kcal615
- fat28.9g
- saturates12.5g
- carbs68.1g
- sugars25g
- fibre10g
- protein15.7g
- salt1.6g
Ad
Method
-
step 1
Heat the oven to 200C/fan 180C/gas 6. Put the squash onto a baking tray with 2 tbsp of olive oil and lots of seasoning, then toss. Bake for 10 minutes then add the chickpeas, cumin seeds and harissa, stir everything and cook for a further 20 minutes or until the squash is just tender. Cool, then use a fork to mash ½ of the chickpeas. Turn the oven down to 180C/fan 160C/gas 4.
-
step 2
Heat another 2 tbsp olive oil in a pan. Cook the onions, leek and garlic for 10-15 minutes or until softened. Put ½ the mixture in a bowl with the chestnuts, breadcrumbs, coriander, sultanas and stock, mix well and season. Stir the remaining onion and leek mixture into the squash and chickpeas.
-
step 3
To assemble the baklava, trim the filo sheets so they fit neatly into a deep 25cm x 35cm baking dish or roasting tin. Brush the dish with melted butter. Brush 4 of the filo sheets with melted butter then layer up in the bottom of the dish. Add 1/3 of the squash mix, 1/3 of the chestnut mix and 1/3 of the crumbled feta.
-
step 4
Top with another 4 sheets of buttered filo and add another 1/3 of each mix. Top with another 4 sheets, then the remaining mixtures, then finish with a final layer of 4 buttered sheets.
-
step 5
Cut a classic bakalava pattern into the pastry all the way through to the bottom layer (see picture on p11). Sprinkle with the onion seeds then bake for 30-40 minutes or until the baklava is deep golden and crisp. Cool for 10 minutes in the tin. Drizzle with honey and sprinkle with chilli flakes and sea salt flakes before serving in wedges.
Check out more of our vegetarian Christmas recipes here...
Authors
Janine RatcliffeFood director
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 5 out of 5.2 ratings
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue