An elegant and inspired appetizer that completely reimagines a classic dessert. Layers of shatteringly crisp, buttery phyllo dough envelop a savory filling of warmly spiced lamb, toasted pine nuts, and salty feta cheese. Cut into beautiful diamond shapes and finished with a drizzle of olive oil and fresh dill, these bites are a sophisticated, unforgettable start to any meal.
The magic of baklava has always been its incredible texture—that symphony of a hundred crisp, flaky layers giving way to a rich, nutty center. But I've often wondered, why must this brilliant creation almost always be sweet? The phyllo dough itself is a neutral canvas. This recipe was born from that question: what happens if we take the technique of baklava and apply a savory soul?
The result is this stunning appetizer, a dish that feels both familiar and entirely new. Instead of walnuts and honey, we build a filling inspired by the rich flavors of the Mediterranean. We brown finely minced lamb with warm, aromatic spices like cinnamon and allspice, balanced with the savory earthiness of oregano. Toasted pine nuts add a buttery crunch, and salty, tangy feta cheese provides a creamy counterpoint to the richness of the lamb.
The assembly is a relaxing, methodical process of layering. Each tissue-thin sheet of phyllo is brushed with garlic-infused butter, building a foundation of flavor and creating those signature flaky layers. The most important trick, a secret of all great baklava makers, is to score the pastry into its final diamond shapes before it goes into the oven. This ensures clean, perfect cuts after baking. Instead of a finishing syrup, a drizzle of high-quality olive oil and a sprinkle of fresh dill provide a fresh, herbaceous, and authentically savory finish. This is a dish that proves that the best new ideas are sometimes hiding within the classics we already love.
Recipe
Yields: About 24-30 small bites Prep time: 30 minutes Cook time: 40-45 minutes
Ingredients:
For the Spiced Lamb Filling:
1 tablespoon olive oil
1 small yellow onion, very finely chopped
2 cloves garlic, minced
¾ lb ground lamb
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
1 teaspoon dried oregano
⅓ cup toasted pine nuts
4 oz feta cheese, crumbled
For the Assembly:
½ cup (1 stick) unsalted butter
1 clove garlic, smashed
1 package (16 oz) phyllo dough, thawed according to package directions
For the Garnish:
High-quality extra virgin olive oil
Fresh dill, chopped
Process/Steps:
Prepare the Filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the ground lamb, salt, and pepper. Cook, breaking up the meat with a spoon, until it is browned and cooked through. Drain off any excess fat.
Spice the Lamb: Stir the cinnamon, allspice, and oregano into the cooked lamb and cook for one minute more. Remove from the heat and let it cool slightly. Once cooled, stir in the toasted pine nuts and crumbled feta cheese. Set aside.
Prep for Assembly: Preheat your oven to 350°F (175°C). In a small saucepan, melt the butter with the smashed garlic clove over low heat to infuse it. Remove the garlic clove before using. Have a pastry brush ready. Unroll your phyllo dough on a clean work surface. Cover the stack of phyllo with a piece of plastic wrap and then a damp kitchen towel to prevent it from drying out while you work.
Layer the Bottom: Brush the bottom and sides of a 9x13 inch baking dish with some of the garlic butter. Carefully place one sheet of phyllo in the dish, pressing it into the corners. Brush the sheet generously with butter. Repeat this process until you have layered 8 sheets of phyllo, brushing each one with butter.
Add the Filling: Spread the cooled lamb and feta mixture evenly over the top layer of phyllo.
Layer the Top: Place another sheet of phyllo on top of the filling and brush it with butter. Continue layering the remaining phyllo sheets on top, brushing each one with butter, until all sheets are used. Brush the final top layer generously with butter.
Score Before Baking (Critical Step): Using a very sharp knife, carefully cut the baklava into diamond or square shapes, cutting all the way through to the bottom layer. It is essential to do this before baking.
Bake: Place the dish in the preheated oven and bake for 40-45 minutes, or until the top is a deep golden brown and looks crisp.
Finish and Serve: Let the baklava cool in the dish for at least 15 minutes. This will help it set. Drizzle with good olive oil and sprinkle with fresh chopped dill. Use your pre-cut lines to separate the pieces and serve warm.
Nutritional Estimate (per bite, assuming 24 bites):
Calories: 130
Fat: 10g
Saturated Fat: 4g
Carbohydrates: 6g
Fiber: <1g
Sugar: <1g
Protein: 4g
Disclaimer: This is an estimate based on the ingredients and serving size and may vary.
This savory baklava is a stunning and delicious twist on a classic. It’s the perfect, elegant bite for any gathering, proving that culinary creativity knows no bounds.
