Before baking, score the top of the pastry into 8 slices or servings
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 60 minutes |
| Serves | 6-8 |
| Cuisine | Greek |
| Special Occasion | Christmas |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 596 |
| Fat | 31g |
| Saturates | 4g |
| Protein | 17g |
| Carbs | 68g |
| Sugars | 26g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Grease and line a loaf tin with baking paper and set aside.
In a food processor, pulse the mixed nuts until coarsely chopped. Finely chop the onion and mince the garlic. Heat the olive oil in a frying pan over a medium heat. Sauté the onion and garlic until soft and translucent, approx. 5 minutes. Add the spices to the pan and cook for a further minute until fragrant. Chop the herbs, dried apricots and pistachios. In a large mixing bowl, combine all the ingredients – except the phyllo and pistachio slivers – and mix until everything is combined.
Lay 2 strips of phyllo pastry on the base of the loaf tin, brushing each layer with melted butter. Top the phyllo with one-third of the nut mixture. Repeat this twice for a total of 3 layers. Top the final layer of nut roast with 3 sheets of phyllo, brushing each layer with melted butter. Score the top layer into strips and place the loaf tin in the oven and bake for 40-45 minutes until the phyllo is golden and crispy.
Meanwhile, prepare the syrup. Juice the lemon into a saucepan. Add in the water, sugar, honey and cinnamon stick. Bring to a boil over a medium heat, then reduce the heat and simmer for 5 minutes until slightly thickened. Remove from the heat and allow to cool.
Once the nut roast is baked, remove it from the oven and pour the warm syrup evenly over the top. Finely chop the pistachio slivers and scatter over the nut roast.
Allow the nut roast to cool slightly before slicing and serving.
