Savoury Baklava
- Peter Sidwell
- Nov 4
- 2 min read
This Savoury Baklava is my twist on the classic Greek and Turkish dessert — reimagined as a rich, layered savoury bake.Packed with feta, halloumi, nuts, California Prunes, and a drizzle of honey, it’s a perfect balance of salty, sweet, and crunchy.Created in 2024 while working with California Prunes, this has become one of my all-time favourite recipes — simple to make but truly special. My top tip: drizzle the honey after baking for the perfect glossy finish and irresistible flavour.
Timings
Prep time: 20 minutes
Cooking time: 40 minutes
Serves: 4
Ingredients
1 bunch of spring onions, chopped
200g mixed nuts
4 tbsp pumpkin seeds
200g feta cheese
150g California Prunes, chopped
225g halloumi
1 lemon, juiced
270g filo pastry
80g butter, melted
2 tbsp sesame seeds
½ tsp dried chilli flakes
2 tbsp honey
Method
Prepare the filling
Preheat your oven to 180°C.Add the chopped spring onions, mixed nuts, pumpkin seeds, and chopped California Prunes to a large bowl.Grate the halloumi straight into the bowl, crumble in the feta, then squeeze over the lemon juice. Stir well to combine.
Layer the filo pastry
Trim the filo pastry sheets to fit your baking dish. Brush the base of the tin with melted butter, then place down one sheet of filo.Brush again with butter and repeat until you have three layers.
Build the baklava
Spread one-third of the cheese, nut, and prune mixture evenly over the filo.Repeat the layering process twice more — filo, filling, filo — until you’ve created three layers of filling and finish with three final layers of filo on top.Brush generously with the remaining butter.
Cut and bake
Use a sharp knife to cut the baklava into diamond shapes, slicing all the way through to the bottom.Sprinkle over sesame seeds and chilli flakes.Bake in the oven for 40 minutes, until golden brown and crisp.
Finish and serve
Once baked, remove from the oven and immediately drizzle over the honey while still warm.Serve hot or at room temperature — perfect as a starter, light lunch, or sharing dish.
Notes
You can swap California Prunes for dates or dried apricots if you prefer.
This recipe also works beautifully with Greek honey or a drizzle of pomegranate molasses.
Serve with a mint and yogurt dip or a crisp salad for balance.
Discover even more flavour-packed dishes, kitchen tips, and inspiration in Peter Sidwell’s brand-new cookbook — Peter Sidwell’s Kitchen.Order your copy now and bring the joy of cooking into your home.
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