Prep 20 mins
Cook 20 mins
The Middle eastern baklava is usually sweet. This savoury version is perfect for a formal meal. It can also be made ahead and frozen. To freeze, prepare as far as step 11 cool and freeze. Once frozen remove from tins and wrap in foil for up to 3 months. To cook, place whole pie (foil and all) in a 190C oven for 20 minutes and unwrap for a further 10 minutes.
- 1 tablespoon olive oil
- 350 g red onions, sliced
- 2 teaspoons light muscovado sugar
- 2 garlic cloves, crushed
- 125 ml red wine
- 200 g feta cheese, diced
- 50 g walnuts, pieces
- 270 g frozen phyllo pastry, thawed
- 50 g melted butter
- 2 tablespoons sesame seeds
- Heat oil and gently fry onions for 10 minutes.
- Add sugar and garlic.
- Increase heat and fry for 4 - 5 minutes, stirring until onion caramelises.
- Add wine, bring to boil and simmer until the wine has almost evaporated.
- Mix Cheese and walnuts together.
- Heat oven to 190°C.
- Unfold pastry and cut the stack into 8 squares.
- Brush 6 small tins (eg individual pie tins) with butter.
- Divide four of the stacks of pastry between the tins, brush alternate layers of pastry with melted butter and arrange at different angles to create a star shape.
- Divide the onion mix between the cases and top with the cheese mixture.
- Brush the remaining phyllo pastry and crumple on top of the pies. garnish with the sesame seeds.
- Bake for 12 minutes until golden.