Savory Olive Baklava

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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
  1. 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.
  2. 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.
  3. Meanwhile, in small saucepan combine orange zest and juice, wine, and honey; heat through. Pour over warm baklava; cool 2 hours. Recut into bars.

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