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Savoury baklava

This savoury baklava is made from roasted pumpkin, pistachios and crunchy filo pastry that is drizzled with a honey mustard & thyme syrup. It makes a flavoursome vegetarian dinner or lunch.
Meal Type Dinner, Lunch
Cuisine Greek-Inspired, Middle Eastern-Inspired
Keyword Baklava, Vegetarian
Chill in fridge 20 minutes
Total Time 2 hours
Servings 4
Author Veg Coast Cook

Ingredients

  • 1 kg pumpkin cut into quarters, seeds removed,
  • 1 tsp dried thyme
  • 1 medium red onion finely sliced
  • 1 clove of garlic crushed
  • 2 tsp extra virgin olive oil reserve 1 tsp for glaze
  • 120 g chopped pistachios lightly roasted
  • Salt and pepper
  • 40 g unsalted butter melted
  • 200 g chilled filo pastry
  • 1 tbsp runny honey
  • 1 tbsp wholegrain mustard
  • 2 tsp fresh thyme
  • 1 tbsp lemon juice
  • Olive oil spray for greasing

Instructions

  1. Preheat oven to 200°C fan, line a baking tray with greaseproof paper and grease a large rectangular ovenproof dish.
  2. Put pumpkin quarters on lined baking tray, sprinkle with 1 tsp dried thyme, cover with foil and bake in the oven for 45-50 minutes or until the flesh is soft. Remove from oven, scoop out pumpkin flesh and put into a bowl and mash.
  3. Put mashed pumpkin into sieve and press down with a spoon to get rid of some of the liquid coming out of the flesh so that you are left with a drier pumpkin mixture.
  4. Fry onion and garlic in 1 tsp olive oil in a medium saucepan over a low heat for 3 minutes. Add mashed pumpkin and most of the roasted chopped pistachios (reserving around one tablespoon for the topping) and season with salt & pepper. Stir and cook for a further 2 minutes. Remove from heat.

  5. Brush each sheet of filo with butter and lay a third of the pastry in the ovenproof dish. Top with half of the pumpkin mixture. Add half of the remaining pastry, ensuring each sheet is brushed with butter. Add remaining pumpkin mixture and top with remaining pastry. Brush top layer of filo with butter. Chill baklava in fridge for 20 minutes then slice into large diamond shapes.

  6. Bake baklava in oven for 45 – 60 minutes until golden. Cover with foil if the top gets too brown. Remove from oven.
  7. Combine 1 tsp oil and the honey, mustard and thyme in a saucepan and simmer gently over a low heat for 5 minutes. Remove from heat and stir in lemon juice. Pour over still warm baklava, scatter remaining pistachios and some fresh thyme leaves on top and serve a slice with a fresh Greek salad.