Savoury Baklava with Tomato, Fetta, Almond & Medjoo

Name: Savoury Baklava with Tomato, Fetta, Almond & Medjool Dates
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Spanish Onions, Finely Sliced; 2-3 Cloves Of Garlic, Finely Minced; 200g Sun-dried Tomatoes, Rinsed & Drained; 250g Almonds, Roughly Chopped; 250g Fetta Cheese, Crumbled; 10 Medjool Dates, Pitted & Finely Chopped; A Bunch Of Fresh Dill, Finely Chopped; 80g Unsalted Butter, Melted; 9 Sheets Of Filo Pastry; 1 Tsp Sugar; 2 Tsp Cinnamon; 1/3 Cup Of Water; Olive Oil; Honey

Servings: persons

2 Spanish Onions, Finely Sliced
2-3 Cloves Of Garlic, Finely Minced
200g Sun-dried Tomatoes, Rinsed & Drained
250g Almonds, Roughly Chopped
250g Fetta Cheese, Crumbled
10 Medjool Dates, Pitted & Finely Chopped
A Bunch Of Fresh Dill, Finely Chopped
80g Unsalted Butter, Melted
9 Sheets Of Filo Pastry
1 Tsp Sugar
2 Tsp Cinnamon
1/3 Cup Of Water
Olive Oil
Honey

1
1.
2
Preheat the oven to 180C/350F/Gas mark 4.
3
2.
4
In a large pan, gently fry the onions and garlic in some olive oil over a low heat.
5
Add the cinnamon and sugar and fry for 6-8 minutes until caramelized.
6
Add the sun-dried tomatoes, water and dill and cook for another 5 minutes until reduced.
7
3.
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Brush an 8 x 12 inch baking dish with some melted butter and then line the base of the dish with a sheet of filo pastry that has been brushed with butter.
9
Repeat the process three times until you have a 3-layer thickness.
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4.
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Spread half the onion, tomato mixture evenly over the filo pastry and top with half the almonds and dates and half the fetta.
12
Sandwich another three layers of filo pastry together, brushing each with some melted butter.
13
Top with the other half of the onion, tomato mixture and the remaining almonds, dates and fetta.
14
Finally top with a 3-layer thickness of filo that has been brushed with melted butter.
15
5.
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Lightly score the top of the baklava into diamond shapes and splash with a little water.
17
Bake for 30-40 minutes or until golden.
18
Let the baklava cool a little and then drizzle each portion with a little honey before serving.

871

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 Spanish Onions, Finely Sliced, 2-3 Cloves Of Garlic, Finely Minced, 200g Sun-dried Tomatoes, Rinsed & Drained, 250g Almonds, Roughly Chopped, and more.

Yes, Savoury Baklava with Tomato, Fetta, Almond & Medjool Dates falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Savoury Baklava with Tomato, Fetta, Almond & Medjool Dates

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions