If you’ve ever thought baklava was all about sweet syrup and nuts, think again! This recipe
is a bold, savoury reinvention of the classic dessert, packed with layers of crispy filo pastry,
melty halloumi, tangy feta, and a surprising hit of California Prunes for a unique twist. Add
in some toasted nuts, pumpkin seeds, and a touch of spice, and you've got an
unforgettable dish that's as crave-worthy as it is exciting
INGREDIENTS:
1 bunch of spring onions, chopped 200g mixed nuts
4 tbsp pumpkin seeds
200g feta
150g California Prunes, chopped 225g halloumi
1 lemon
270g filo pastry
80g butter, melted
2 tbsp sesame seeds 1⁄2 tsp dried chilli flakes 2 tbsp honey
HERE’S HOW:
Preheat the oven to 180°c.
Add the spring onions to a bowl with the nuts, seeds, and chopped California Prunes.
Grate the halloumi cheese straight into the bowl and crumble in the feta. Cut the lemon in
half and squeeze the juice into the bowl before stirring together.
Trim the filo pastry sheets to fit an ovenproof dish, then brush the bottom of the tin with
melted butter. Place one sheet of the filo into the bottom of the tin, brush with more melted
butter, then top with another sheet. Repeat this process with another sheet to make up 3
layers in total.
Top with one third of the cheese, nut and prune mixture, then repeat the process twice
more with the layers of buttered filo pastry and filling to give you 3 layers of filling.
Finish with a final 3 layers of the filo pastry and brush with the remaining melted butter.
Using a sharp knife, cut a diamond pattern into the pie, making sure you cut all the way
through to the base.
Scatter with sesame seeds and chilli flakes before baking in the oven for