Feta baklava

I'm calling this 'baklava' because it's a layered phyllo-dough bake. It's movie food for us, something practical and tasty to eat when we watch a DVD with the whole family.


  • 2 packets (20 sheets) frozen phyllo pastry
  • 400g feta cheese
  • 1 medium onion
  • 1 tsp dried mint or a small handful fresh mint

  • freshly ground black pepper
  • 2 eggs
  • 1 tbsp crème fraîche
  • 100g butter

Do check out the variant with tuna too.


Thaw the phyllo pastry.

Melt the butter. The easiest way is to put it in a metal cup or bowl and that into a pan of almost boiling water.

Crumble the cheese and mix with finely chopped onion, mint and pepper.

Use a largish, medium-deep, preferably rectangular dish. Brush it with melted butter. Line the bottom with 3 sheets of phyllo pastry, crumpled up a bit and slightly overlapping. Brush them with butter. Lay another sheet over it, flat, and brush that with butter too. Place another 2 sheets on top, crumpled to cover the whole surface.

Spread half the filling over the pastry. Cover with a flat sheet of pastry; brush with butter.

Layer 3 crumpled sheets, 1 flat sheet and 2 crumpled sheets on top, brushing with butter after every step.

Repeat with the rest of the filling and the rest of the pastry, ending with 1 or 2 flat sheets to cover the whole surface. Your dish should now be almost full.

Beat the eggs with crème fraîche and a little salt and pepper. Pour the egg mixture over the pastry, taking care that everything is covered (spread with a spoon or your hands if necessary).

Bake about 40 minutes in a medium-hot oven (180°C) until it's golden brown and sizzling.