Recipes and Cooking Kalamata Baklava 4.8 (4) Add your rating & review Take the classic Greek dessert savory with this olive baklava dessert recipe. By Theo Stephan Theo Stephan Theo Stephan is a cookbook author, food writer, recipe developer, and extra virgin olive oil sommelier. She is known for her Californian and Greek recipes, with an added EVOO twist. Theo has two cookbooks, her first being Opa! Healthy Greek Cookbook: Modern Mediterranean Recipes for Living the Good Life, and Olive Oil and Vinegar for Life: Delicious Recipes for Healthy Caliterranean Living. In addition to her many accomplishments, Theo is also an Extra Virgin Olive Oil Sommelier and the founder of, Global Gardens, which specializes in the production of organic Extra Virgin Olive Oil. Theo attended Antioch University in Yellow Springs, Ohio, where she gained her Bachelor of Arts degree in Communications. Learn about BHG's Editorial Process Published on June 23, 2016 Print Rate It Share Share Tweet Pin Email Hands On Time: 45 mins Total Time: 3 hrs 30 mins Servings: 32 Jump to Nutrition Facts 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 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. 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. Meanwhile, in small saucepan combine orange zest and juice, wine, and honey; heat through. Pour over warm baklava; cool 2 hours. Recut into bars. Rate it Print Nutrition Facts (per serving) 139 Calories 11g Fat 8g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.