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Kale and mushroom savoury baklava

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

Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Servings: 4
Calories:
Author: Becca Heyes

Ingredients

  • 1 tbsp 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 tbsp fresh parsley, chopped
  • Salt
  • Black pepper
  • Spray oil or melted butter
  • 50 g filo pastry (~ 10 sheets measuring 9x6 inches)
  • 1 tsp honey
  • 1 tbsp 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.

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.Prefer an open-topped filo pie? My ricotta and tomato tart is just the ticket:

Ricotta and tomato tart

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Recipe Rating




Bec

Monday 11th of January 2016

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.

Becca @ Amuse Your Bouche

Tuesday 12th of January 2016

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

Cakespy

Tuesday 21st of July 2015

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

Ana Fernandez

Tuesday 21st of July 2015

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

Kirsty Ralph

Tuesday 21st of July 2015

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

Jo of Jo's Kitchen

Tuesday 21st of July 2015

Savoury Baklava. What a great idea. I have always avoided sweet baklava before as I dislike nuts but I may give this one ago

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