Courgette and Feta Baklava

Our savoury version of this Middle Eastern classic is loaded with feta, halloumi, ricotta, leek and sprinkled with sesame seeds and pistachios
Courgette and Feta Baklava
ITP Images
Courgette and Feta Baklava
May 21, 2019
Preparation Time 30 minutes
Cooking Time 40 minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton
PROP STYLING BY Sophia-Maria Eygelaar

INGREDIENTS

2 tbsp olive oil
800g courgettes, grated into ribbons (squeeze out any excess liquid)
2 leeks, rinsed and finely sliced
250g ricotta
200g halloumi, grated
200g feta, crumbled
200g goat’s feta, crumbled
2 eggs, lightly beaten
25g spinneysFOOD Fresh Dill, finely chopped
25g spinneysFOOD Fresh Parsley, chopped
75g butter, melted
80ml spinneysFOOD Honey

For the pastry

9 sheets phyllo pastry
Ghee or olive oil, as needed
50g pistachios, toasted
spinneysFOOD White Sesame Seeds, for sprinkling

METHOD

  • 1

    Preheat the oven to 180°C, gas mark 4

  • 2

    Place a non-stick frying pan over a high heat, drizzle with oil and fry the courgette ribbons and leeks

  • 3

    Place the fried vegetables in a large bowl and allow to cool slightly before adding the rest of the ingredients. Stir to combine

  • 4

    Unwrap the phyllo sheets and cover with a damp cloth

  • 5

    Brush a 30cm round cake tin with ghee or olive oil

  • 6

    Line the base with a sheet of phyllo and trim to fit. Brush the phyllo with ghee or oil and place another sheet on top. Continue until you have three layers

  • 7

    Spread half of the filling mixture over the pastry and scatter with half of the pistachios

  • 8

    Add another 3 layers of phyllo, brushing with ghee or oil in between each, and top with the remaining filling and pistachios

  • 9

    Place the last 3 sheets of phyllo on top, again brushing ghee or oil between each layer. Trim any overhanging phyllo

  • 10

    Score the top with a diamond pattern and brush with ghee or oil

  • 11

    Sprinkle with sesame seeds and bake for 35-40 minutes or until golden and crisp

  • 12

    Allow to cool slightly before cutting into squares. Drizzle with honey

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