(POSTED: December 15, 2014)
Savoury Feta baklava
1/4 cup (60 mL) butter
1/3 cup (75 mL) pine nuts
1 small onion, chopped
3 cloves garlic, chopped
4 cups (1 L) Swiss chard, coarsely chopped
1/4 tsp (1 mL) Chinese five-spice powder
Freshly ground pepper
5 sheets phyllo dough
5 oz (150 g) Canadian Feta, coarsely crumbled
1 tbsp (15 mL) honey
Preheat oven to 375°F (190°C).
Melt butter in a skillet over medium heat. Transfer melted butter to a bowl. Return skillet to heat. Add pine nuts and stir. When pine nuts turn light brown, transfer to a plate and reserve.
Add a little melted butter to the same skillet. Brown onion and garlic for 3–4 minutes. Add Swiss chard, five-spice powder and pepper. Cook 5 minutes and transfer Swiss chard to plate with reserved pine nuts.
Spread out phyllo dough sheets and brush with melted butter. Fold each sheet in half. Brush on more butter and fold in half again.
In an 8˝ (20 cm) square pan, place 2 phyllo dough squares and brush with butter. Add half the Swiss chard mixture and half the Feta. Cover with 1 phyllo dough square and add the remaining Swiss chard and Feta. Top with 2 phyllo dough squares, brush with melted butter and place on the bottom rack of oven; cook for 45 minutes.
Heat 2 tbsp (30 mL) of water with honey and drizzle over baklava as soon as it comes out of the oven. Let stand for 10 minutes before cutting into squares.
Serve hot or cold
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