Tomato, Feta, Almond and Date Baklava (6)

A recipe from the excellent and  recently reprinted ” The Modern Vegetarian” by Maria Elia. It can be served hot or cold.

Tomato, Feta, Almond and Date Baklava (6)
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Tomato, Feta, Almond and Date Baklava (6)
Print Recipe
  1. Preheat the oven to 180 C, 350 F, Gas Mark 4.
  2. Heat the olive oil in a large wide bottomed pan. Gently fry the onions over a low heat, then when softened add the garlic, cinnamon and sugar and increase the heat. Fry for about 6 minutes until caramalised.
  3. Add the dill, tomatoes and half of their juices together with the tomato puree. Cook for 5 mins more until reduced.
  4. Unfold the pastry and cut in half. Keep it covered with a damp cloth to prevent it from drying out. Brush a 30x20 cm baking tin with melted butter and line with a sheet of filo. Brush with butter and repeat until you have a three layer thickness.
  5. Spread over half the onion mixture, top with half the almonds, the dates and half the feta. Put another 3 layers of filo on top, brushing each with the melted butter.
  6. Top with the remaining onions, almonds and feta and again top with a 3 layer thickness of filo. Lightly score the top, cutting diamonds. Brush with butter and splash with a little water.
  7. Place on a baking tray and cook for 30-35 minutes until golden.
  8. Leave to cool a little before serving, then drizzle each portion with honey. Serve with a Fennel Salad or Tzatziki.
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