Time has past significantly since I’ve last shared a recipe. Life has gotten in the way of sharing – however, I’ve been just as fulfilled in the kitchen since I last posted. After eight years of posting almost every new recipe tested in my kitchen, I needed a break from the blog to enjoy vacations, lean into work, find other passions and type less.
Luckily, I have kept up with taking photographs of the recipes I’d still like to share. Like this one, for a Savory Olive Baklava. I clipped this recipe from Better Homes and Gardens Magazine in the Spring of last year awaiting the perfect occasion to use it. It happened to be Christmas before I could pull it out. I made this super easy recipe on a Sunday this holiday season and stuck it in the freezer before a Thursday night dinner gathering. The defrost was simple, as was the presentation. A sticky, salty, buttery and sweet appetizer. Messy but uniquely different. This is great for a cozy night in or festive outdoor celebration.
Savory Olive Baklava, from Better Homes and Gardens Magazine
- 1/2 16 ounce package frozen phyllo dough
- 2 cups finely chopped pitted Kalamata olives
- 1 1/2 cups finely chopped, salted pistachios (6 ounces)
- 4 ounces feta cheese, crumbled (1 cup)
- 1 tablespoon minced fresh garlic
- 2 teaspoons dried oregano, crushed
- 3/4 cup extra-virgin olive oil
- 1 orange, zested and juiced (2 tsp zest; 3 T. juice)
- 1/4 cup Sauvignon Blanc or other dry white wine
- 3 tablespoons honey
- Thaw phyllo dough according to package directions. Preheat oven to 325 degrees F. For Kalamata filling, in a large bowl combine olives, pistachios, feta, garlic, and oregano. Brush bottom of 139-inch baking pan with some of the olive oil. Unroll phyllo. Layer five sheets in prepared pan, brushing each sheet with some of the olive oil. Sprinkle with one-third of the Kalamata filling (about 11/3 cups). Repeat layering with phyllo sheets and Kalamata filling two more times, brushing each sheet with some olive oil.
- Top with remaining phyllo, brushing each sheet with olive oil. Drizzle with any remaining oil. Using a sharp knife, cut stacked layers into 32 pieces. Bake for 40 to 45 minutes or until golden brown. Cool slightly in pan on wire rack.
- Meanwhile, in small saucepan combine orange zest and juice, wine, and honey; heat through. Pour over warm baklava; cool 2 hours. Recut into bars.