Kalamata Baklava

By therman

Ingredients

• 1/2 16 ounce package frozen phyllo dough (14x9-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

Preparation

Step 1

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.
2.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.
3.Meanwhile, in small saucepan combine orange zest and juice, wine, and honey; heat through. Pour over warm baklava; cool 2 hours. Recut into bars.