The contrast between the sweet syrup and the salty cheese filling is delicious.

maghreb.london.co.uk

Method

• Separate the stalks from the leaves on the chard. Chop the leaves separately from the stalks (chop these as well) and set aside, separately.
• In a medium frying pan over medium heat, warm the oil and fry the onion until it starts softening, and then add the chopped stalks and garlic. Fry for 2-3 minutes. Season with salt and pepper (gently on the salt, as you’ll be adding salty cheese) and add the chard leaves. Cook while stirring until the leaves wilt.
• Transfer to a sieve set over a bowl to cool and drain for about 10 minutes
• In a separate bowl, mix the two cheeses. Heat your oven to 180°C.
• To form the baklava: take a 20cm square tin with a large rim. Brush the base and sides with olive oil, and lay your first filo sheet carefully, so it covers all the sides and hangs slightly out of the pan. Brush with olive oil, and cover with another sheet. Repeat with a total of 7 sheets. Use a small knife to trim the dough if you need to.
• Spread half the cheese mixture evenly on top of the filo, and cover with all of the chard mixture. Finish with the other half of the cheese mixture. Spread so the filling covers the dough evenly and pack it down and smooth the surface.
• Cover with 7 layers of filo — as you lined the base. Once you are done, score equal sized squares using a small knife. (See image)
• Bake for 30-40 minutes.
• Meanwhile make the syrup: place all ingredients in a small pan and bring to a boil. Reduce the heat and simmer for 3 minutes. Allow to cool slightly.
• As soon as the pastry is evenly golden, remove from oven. Pour your syrup on top as evenly as possible and allow to cool for at least 15 minutes before slicing.
• Serve warm or at room temperature, scattered with the crushed pistachios.