Chef Maria Elia’s recipe has Greek notes like fresh dill, cinnamon, feta, and honey. Recipe here: http://www.foodrepublic.com/recipes/tomato-and-string-bean-baklava-recipe/. Our only modification is instead of 2 tsp cinnamon, we used 1 tsp each cinnamon and nutmeg. We also had to bake it 20 mins longer and at a higher temperature (we raised it to 375/400 for the last 20 mins) to get the phyllo to brown. I suspect I over-buttered each phyllo sheet, and that’s why it wasn’t browning well at first. (Dec. 2015)
Cooking Adventures 