A deliciously light, crunchy, layered filo pastry bake, with a filling of spinach, feta cheese, tomatoes and pine nuts – a Greek inspired combination.
For a non-vegetarian baklava, add 150g chopped, smoked streaky bacon with the onions in step 2 and cook for 10 minutes. Continue with the recipe, omitting the feta cheese and adding 30g grated Parmesan cheese instead.
The filling can be made up to 2 days ahead and kept chilled. When ready to serve, bring the mixture to room temperature, then complete the recipe.
In Greece we would rather call it a pitta than a baklava, but why not? Very lovely recipe, although I used fresh spinach. - 19 Dec 2012