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    Home » Recipes » Vegetarian Dinner Recipes

    Jul 14, 2015 · Modified: Jul 14, 2022 by Becca Heyes · This post may contain affiliate links · 19 Comments

    Kale and mushroom savoury baklava

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    Total time: 1 hour 10 minutes
    Servings: 4
    5 from 1 vote
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    Kale and mushroom savoury baklava - crispy filo pastry stuffed with a creamy savoury filling, drizzled with honey and sprinkled with chopped nuts.

    I've already done savoury flapjacks, so why not savoury baklava? (don't answer that)

    Baklava is a Turkish dessert that's usually made with nuts and honey, but since I don't have the biggest sweet tooth, I thought I'd make it a bit more 'me' by making a savoury version. I love taking a well-known recipe and mixing it up and making it a bit different - see pizza quesadillas, Welsh rarebit lasagne, cauliflower risotto... (wow, I've done a lot of weird recipes in the past month or so). I hope you like them too, because I find it really fun to play with an old idea and make it into something new.

    Even if you're not convinced by the idea of savoury baklava, just think of this recipe as a savoury filo pie and perhaps you'll be on board. If not, well... there are plenty of other recipes here for you to check out.

    Kale and mushroom savoury baklava - crispy filo pastry stuffed with a creamy savoury filling, drizzled with honey and sprinkled with chopped nuts.

    I stuffed the flaky filo with a creamy kale and mushroom mixture with ricotta cheese, garlic and parsley - absolutely delish. And in a nod to the usual sweet version of baklava, I cut the slab into diamonds, and even drizzled it with a little honey and sprinkled it with chopped walnuts.

    Sounds bizarre --> totally works (promise)

    Kale and mushroom savoury baklava - crispy filo pastry stuffed with a creamy savoury filling, drizzled with honey and sprinkled with chopped nuts.

    I think some people are a bit scared of filo pastry - I've seen a lot of people complain how it's so thin, and fiddly, and it tears really easily, and omg if I leave it alone for twenty seconds without spritzing it with water it will totally dry out...

    My thoughts: who cares?

    Who cares if you put your finger through a layer? You're going to stick many more on top of it anyway. Who cares if it gets a little dry on the edges? It's about to be baked... it ends up all crispy anyway.

    Kale and mushroom savoury baklava - crispy filo pastry stuffed with a creamy savoury filling, drizzled with honey and sprinkled with chopped nuts.

    In fact I think filo is actually way easier to work with than most other pastries - there's no rolling, no cutting into shape, no trimming edges - just lay the sheets out on top of each other, giving them a quick spray of oil or brushing with melted butter in between, and you're done.

    It lends itself perfectly to my favourite style of cooking: 'beautifully rustic'.

    (i.e. a bit messy, but you can pretend it was meant to look like that)

    Kale and mushroom savoury baklava - crispy filo pastry stuffed with a creamy savoury filling, drizzled with honey and sprinkled with chopped nuts.

    So, savoury baklava: an abomination, or a tasty variation on an old favourite? (I vote the latter)

    Kale and mushroom savoury baklava - crispy filo pastry stuffed with a creamy savoury filling, drizzled with honey and sprinkled with chopped nuts.

    Kale and mushroom savoury baklava

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 1 vote
    Print Pin Comment
    Prep Time: 30 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour 10 minutes
    Servings: 4
    Calories:
    Author: Becca Heyes
    (prevents your screen from going dark)

    Ingredients

    • 1 tablespoon oil
    • 1 onion, halved then thinly sliced
    • 3 cloves garlic, minced
    • ~ 6 medium mushrooms, diced
    • 2 large handfuls curly kale, roughly chopped
    • 250 g ricotta cheese (~ 1 cup)
    • ~ 15 black olives, roughly chopped
    • 2 tablespoon fresh parsley, chopped
    • Salt
    • Black pepper
    • Spray oil or melted butter
    • 50 g filo pastry (~ 10 sheets measuring 9x6 inches)
    • 1 teaspoon honey
    • 1 tablespoon chopped walnuts

    Instructions

    • Heat the oil in a large frying pan, and add the onion. Cook over a medium-low heat for 5-10 minutes, until soft and lightly caramelised. Add the garlic and mushrooms, and cook for a few more minutes until they’re soft. Next add the kale, and again cook for a couple more minutes, until slightly wilted.
    • Transfer the mixture to a large bowl, and leave for a few minutes to cool. Add the ricotta, olives and parsley, season generously, and mix well to combine.
    • Heat the oven to 190°C (Gas Mark 5 / 375°F).
    • Lightly grease a baking sheet (I used spray oil, but you could use melted butter if you prefer), and lay out one sheet of filo pastry (I had 10 sheets in total, measuring approx. 9x6 inches each). Lightly grease the pastry, and add another layer. Continue until you have 5 layers of pastry.
    • Add the filling mixture to the pastry, and spread it out into an even layer. Add the remaining 5 sheets of filo pastry, again lightly spraying with oil or brushing with melted butter between each sheet.
    • Cut diamond shapes through the top layers of pastry - don’t cut quite to the edges, so it still holds together. Top with more black pepper, and bake for around 30 minutes, or until golden brown and crispy.
    • Serve drizzled with a small amount of honey, and sprinkled with chopped walnuts.

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!
    Savoury baklava NI

    Note: nutritional information is approximate, and will depend on exactly what ingredients you choose.

    Kale and mushroom savoury baklava - crispy filo pastry stuffed with a creamy savoury filling, drizzled with honey and sprinkled with chopped nuts.

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    Comments

    1. Bec says

      January 11, 2016 at 10:58 pm

      I made this last night, and it was great! Although, I had to buy puff pastry instead of filo pastry because the little supermarket in the village didn't have any filo, but it was still good.

      The puff pastry made me think that this could also be a good filling for little vegetarian party pies... hmmmm.

      Anyway, we all loved it, including the two meat-eaters.

      Reply
      • Becca @ Amuse Your Bouche says

        January 12, 2016 at 2:11 pm

        Thanks Bec, glad you enjoyed it! Any sort of pie is good pie ;)

        Reply
    2. Cakespy says

      July 21, 2015 at 3:04 pm

      This looks like a great dish - I would love it especially for brunch!!

      Reply
    3. Ana Fernandez says

      July 21, 2015 at 2:44 pm

      yummy!! I have never made baklava before, guess this is gonna be the first time. because it looks great!

      Reply
    4. Kirsty Ralph says

      July 21, 2015 at 2:08 pm

      I am not a massive fan of veggies! But the pastry looks yum! xx

      Reply
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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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