Olive Magazine
Savoury Baklava Recipe for Vegetarians

Savoury spiced baklava

Published: November 17, 2019 at 12:00 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

A festive savoury spin on the classic Middle Eastern dessert makes a fantastic vegetarian substitute for turkey this Christmas

  • Vegetarian
Nutrition:
NutrientUnit
kcal615
fat28.9g
saturates12.5g
carbs68.1g
sugars25g
fibre10g
protein15.7g
salt1.6g
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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 and cauliflower 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.

Ingredients

  • 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

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.

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