Ingredients
- Mixed nuts (walnuts, almonds, cashews, etc.) 200g
- Onion 1
- Garlic 2 cloves
- Spinneysfood Mediterranean Extra Virgin Olive Oil 2 tbsp
- Spinneysfood Fine Cinnamon 1 tsp
- Ground allspice 1 tsp
- Spinneysfood Fine Cumin 1 tsp
- Spinneysfood Fresh Parsley A handful
- Spinneysfood Fresh Mint A handful
- Spinneysfood Dried Apricots 50g
- Pistachios 50g
- Breadcrumbs 100g
- Lentils 1 x 200g tin
- Tahini 3 tbsp
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper Freshly ground, to taste
- Spinneysfood Organic Free-Range Eggs 2, large
- Phyllo sheets 9
- Pistachio slivers 30g
- Lemon 1
- Spinneysfood Bottled Drinking Water 100ml
- Spinneysfood Fine Grain White Sugar 100g
- Spinneysfood Organic Natural Honey 2 tbsp
- Spinneysfood Cinnamon Stick 1
Nutrition (Per serving)
- 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."
Baklava nut roast
Greek 30 Mins Prep · 60 Mins Cook
- Preheat 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.