• 4 Ratings

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

Theo Stephan
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

139 calories; 11 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 3 mg cholesterol; 293 mg sodium. 76 mg potassium; 8 g carbohydrates; 1 g fiber; 2 g sugar; 2 g protein; 0 g trans fatty acid; 36 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 11 mcg folate; 0 mcg vitamin b12; 28 mg calcium; 1 mg iron;


4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0