Why call it Spinach Baklava? Because it consists of some of the same main ingredients of baklava, the Arab sweet desert: filo pastry, nuts, honey. But as it is savory, you might want to label it a lasagne. Either way: this dish is delicious!

Start with 400 to 500 grams of (rinsed, dry) spinach. To make working with it a little easier, steam the spinach for a minute or two until it wilts. Set aside to cool and drain. Squeeze out any remaining water.

Roughly chop 200 grams of nuts (such as pistachios, walnuts) and add to the spinach, except for a small handful, which we will need for the topping. Next, break up 200 grams of goat cheese or sheep cheese (feta) and add to the mixture. Season with freshly ground pepper and salt. Drizzle the mixture generously with honey and give it a good stir (but the mixture does not need to be homogenous).

Working with filo pastry is a little tricky. Usually I buy frozen filo pastry. Take it out of the freezer half an hour before preparation, but leave inside the packaging to avoid it drying out and getting brittle.

In an oven pan, spread a layer of the spinach mixture of 5 millimeter thickness. Cover with a sheet of filo pastry. Add another layer of mixture, followed by more filo. Repeat until you have used all of the mixture. End with a last layer of filo pastry.

Mix some honey with a little bit of water; brush unto the top filo layer. Sprinkle a few chopped nuts on top.

Put in the oven at 180º Celsius for about 30 minutes, or until the pastry gets nice and brown and crispy. Serve immediately.