Broccoli, feta and almond baklava with pea purée recipe

Method

1. Preheat the oven to gas 4, 180°C, fan 160°C. Bring a large pan of salted water to the boil. Cook the broccoli for 2 minutes, then drain. Refresh in cold water, then drain again. Finely slice, then set aside.
2. Heat the oil in a pan set over medium heat. Add the spring onions and cook until softened. Transfer to a large bowl and add the broccoli, ricotta, halloumi, feta, eggs, dried mint and fresh herbs. Stir to combine, then season to taste and set aside.
3. Unfold the filo sheets and cover with a damp cloth (see top tip below). Brush a 30cm x 20cm (12in x 8in) baking tin with melted butter and line with a sheet of filo (trim if needed). Brush with butter and repeat until you have a base 3 layers thick.
4. Spread half the broccoli mixture over the filo base and scatter over half the almonds. Repeat step 3, adding a further 3 layers of pastry to the tin, and then topping with the remaining broccoli mixture and almonds.
5. Continue layering up the remaining 3 pastry sheets as before, buttering between each addition. Lightly score the surface in a square pattern. Brush the top layer with the remaining butter and splash with water. Bake for 35-40 minutes, until golden. Remove from the oven and leave to cool.
6. Meanwhile, make the pea purée. Heat the oil in a pan over a medium heat. Cook the onion and garlic, stirring until tender. Add 1 ltr (1 3/4pt) water and bring to the boil. Add the peas, then remove from heat and leave to cool for 2-3 minutes. Strain, reserving 100ml (3 1/2fl oz) of the liquid. In a blender, liquidise the peas and reserved water with the tarragon and sugar; season to taste.
7. Cut the baklava into squares and drizzle with the honey. Serve with the pea purée on the side for everyone to help themselves.

• Tip: Covering the exposed filo pastry with a damp cloth while you're working will stop it drying out.

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