MAKES: 32 SERVINGS
HANDS ON: 45 MINS
TOTAL TIME: 3 HRS 30 MINS
1/2 16 ounce package frozen phyllo dough (14×9-inch rectangles)
2 cups finely chopped pitted Kalamata olives
1 1/2 cups finely chopped, salted pistachios (6 ounces)
4 ounces feta cheese, crumbled (1 cup)
1 tablespoon minced fresh garlic
2 teaspoons dried oregano, crushed
3/4 cup extra-virgin olive oil
1 orange, zested and juiced (2 tsp zest; 3 T. juice)
1/4 cup Sauvignon Blanc or other dry white wine
3 tablespoons honey
- Thaw phyllo dough according to package directions. Preheat oven to 325 degrees F. For Kalamata filling, in a large bowl combine olives, pistachios, feta, garlic, and oregano. Brush bottom of 139-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 (Kalamata Baklava)
Per serving: 139 kcal , 11 g fat (2 g sat. fat , 1 g polyunsaturated fat , 6 g monounsaturated fat ), 3 mg chol. , 293 mg sodium , 8 g carb. , 1 g fiber , 2 g sugar , 2 g pro.