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Broccoli, feta and almond baklava with pea purée recipe

15 ratings

A savoury broccoli, feta and almond baklava served alongside a vibrant pea purée - the ideal dish for a lunch spread to share amongst friends and family. The intricate layers of delicious ingredients and the exciting savoury twist is sure to impress. See method

Serves 25 (makes 25 squares)
20 mins to prepare and 50 mins to cook
210 calories / serving
Healthy
Vegetarian

Ingredients

1kg (2lb) broccoli, cut into florets
2 tbsp olive oil
bunch spring onions, finely sliced
250g tub ricotta
1 x 200g pack halloumi, grated
2 x 200g packs feta, crumbled
2 eggs, lightly beaten
2 tbsp dried mint
25g (1oz) fresh dill, finely chopped
25g (1oz) fresh flat-leaf parsley, chopped
75g (3oz) melted butter
9 sheets filo pastry
40g (1 1/2oz) flaked almonds
6 tbsp clear honey

For the pea purée

2 tbsp olive oil
1 small onion, finely chopped
3 garlic cloves, finely chopped
500g (1lb) frozen peas, defrosted
1/2 x 30g pack fresh tarragon, leaves picked
pinch sugar

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
875kj
210kcal 11%
Fat
12g 16%
Saturates
5g 26%
Sugars
5g 5%
Salt
0.7g 12%

of the reference intake
Carbohydrate 16.7g Protein 9.9g Fibre 3.2g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Bring a large pan of salted water to the boil. Cook the broccoli for 2 minutes, then drain. Refresh in cold water, then drain again. Finely slice, then set aside.
Heat the oil in a pan set over medium heat. Add the spring onions and cook until softened. Transfer to a large bowl and add the broccoli, ricotta, halloumi, feta, eggs, dried mint and fresh herbs. Stir to combine, then season to taste and set aside.
Unfold the filo sheets and cover with a damp cloth (see top tip below). Brush a 30cm x 20cm (12in x 8in) baking tin with melted butter and line with a sheet of filo (trim if needed). Brush with butter and repeat until you have a base 3 layers thick.
Spread half the broccoli mixture over the filo base and scatter over half the almonds. Repeat step 3, adding a further 3 layers of pastry to the tin, and then topping with the remaining broccoli mixture and almonds.
Continue layering up the remaining 3 pastry sheets as before, buttering between each addition. Lightly score the surface in a square pattern. Brush the top layer with the remaining butter and splash with water. Bake for 35-40 minutes, until golden. Remove from the oven and leave to cool.
Meanwhile, make the pea purée. Heat the oil in a pan over a medium heat. Cook the onion and garlic, stirring until tender. Add 1 ltr (1 3/4pt) water and bring to the boil. Add the peas, then remove from heat and leave to cool for 2-3 minutes. Strain, reserving 100ml (3 1/2fl oz) of the liquid. In a blender, liquidise the peas and reserved water with the tarragon and sugar; season to taste.
Cut the baklava into squares and drizzle with the honey. Serve with the pea purée on the side for everyone to help themselves.

Tip: Covering the exposed filo pastry with a damp cloth while you're working will stop it drying out.

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