Kalamata Baklava

4.8
(4)

Take the classic Greek dessert savory with this olive baklava dessert recipe.

Kalamata Baklava
Hands On Time:
45 mins
Total Time:
3 hrs 30 mins
Servings:
32

Ingredients

  • ½ 16 ounce package frozen phyllo dough (14x9-inch rectangles)

  • 2 cup finely chopped pitted Kalamata olives

  • 1 ½ cup finely chopped, salted pistachios (6 ounces)

  • 4 ounce feta cheese, crumbled (1 cup)

  • 1 tablespoon minced fresh garlic

  • 2 teaspoon dried oregano, crushed

  • ¾ cup extra-virgin olive oil

  • 1 orange, zested and juiced (2 tsp zest; 3 T. juice)

  • ¼ cup Sauvignon Blanc or other dry white wine

  • 3 tablespoon honey

Directions

  1. Thaw phyllo dough according to package directions. Preheat oven to 325°F. For Kalamata filling, in a large bowl combine olives, pistachios, feta, garlic, and oregano. Brush bottom of 13×9-inch baking pan with some of the olive oil. Unroll phyllo. Layer five sheets in prepared pan, brushing each sheet with some of the olive oil. Sprinkle with one-third of the Kalamata filling (about 11/3 cups). Repeat layering with phyllo sheets and Kalamata filling two more times, brushing each sheet with some olive oil.

  2. Top with remaining phyllo, brushing each sheet with olive oil. Drizzle with any remaining oil. Using a sharp knife, cut stacked layers into 32 pieces. Bake for 40 to 45 minutes or until golden brown. Cool slightly in pan on wire rack.

  3. Meanwhile, in small saucepan combine orange zest and juice, wine, and honey; heat through. Pour over warm baklava; cool 2 hours. Recut into bars.

Nutrition Facts (per serving)

139 Calories
11g Fat
8g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 32
Calories 139
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 10%
Cholesterol 3mg 1%
Sodium 293mg 13%
Total Carbohydrate 8g 3%
Total Sugars 2g
Protein 2g
Vitamin C 1.2mg 6%
Calcium 28mg 2%
Iron 0.6mg 3%
Potassium 76mg 2%
Folate, total 11.2mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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