Tomato, feta, almond and date baklava

Method

1. Preheat the oven to 180C/gas 4.

2. Heat the olive oil in a heavy-based pan and gently fry the onions over a low heat. Once softened, but not coloured, add the garlic, cinnamon and sugar and increase the heat. Fry for about 6 minutes, until caramelised.

3. Stir in the dill, tomatoes, reserved tomato juices and tomato purée and cook for a further 5 minutes, or until the volume of liquid has reduced by about half.

4. Unfold the pastry, then cover with a damp cloth to prevent the pastry from drying out.

5. Brush a baking tray (of about 30 x 20cm) with melted butter. Line the tin with a sheet of filo, brush with butter and repeat to make 3 layers of pastry.

6. Blend the almonds to a crumble texture in a food processor and set aside.

7. Spread half of the fried onion mixture over the pastry, top with half of the ground almonds, half of the feta and all of the dates.

8. Arrange another 3 layers of filo on top, brushing each with more melted butter. Top with the remaining onions, almonds and feta and then finish with a 3 more layers of filo brushed with butter.

9. Using a sharp knife, lightly score the top into diamonds or squares, brush with even more butter and splash with a little water.

10. Put on a baking tray and cook for 30-35 minutes, or until golden-brown. Leave to cool a little before serving, then drizzle each portion with honey.

11. Serve the diamonds of squares of baklava with tzatziki.