Baklava With Dairy-Free Twist

Indulge in the delightful flavors of our Baklava with a Dairy-Free Twist! This recipe seamlessly blends traditional baklava ingredients with a modern, dairy-free approach, creating a symphony of textures and flavors.

Dive into flaky phyllo dough layered with savory spinach, melted cheese, and smoky turkey sausage, all topped with a touch of parsley for an aromatic allure.

Ingredients

2 (10 ounce) packages frozen chopped spinach, thawed and drained
2 cups sour cream
Salt and ground black pepper to taste
12 eggs
3 cups shredded sharp Cheddar cheese
3 cups shredded Swiss cheese
1 (16 ounce) package phyllo dough, thawed
2 cups melted butter, divided
2 (14 ounce) packages smoked turkey sausage, chopped
1 teaspoon dried parsley, or to taste

Instructions

Begin by meticulously sautéing the spinach in a heated skillet over medium-high heat. Exercise caution to prevent burning while allowing the liquid to evaporate completely, taking approximately 5 minutes. Then, seamlessly blend in the sour cream and season the mixture liberally with salt and pepper to taste.
In a separate bowl, whisk together the eggs, shredded Cheddar cheese, and Swiss cheese until thoroughly combined. Season the mixture with additional salt and pepper according to your preference.
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius to ensure it is ready when the baklava is assembled.
Unroll the phyllo dough and cover it with a damp cloth to prevent it from drying out. Carefully place two sheets of the dough in a prepared 9×13-inch baking pan, ensuring they fit snugly. Brush the top layer with melted butter using a basting brush. Repeat this layering and buttering process twice more, resulting in a total of six sheets of phyllo dough.
Evenly spread the sautéed spinach mixture over the layered dough, forming an even layer. Top this with another six sheets of dough, brushing every second layer with melted butter as you go.
Sprinkle half of the chopped smoked turkey sausage over the dough, followed by half of the egg and cheese mixture. Repeat the layering process with four more sheets of dough and buttering. Top with the remaining sausage and the remaining egg and cheese mixture. Finally, add the remaining phyllo dough, ensuring that the very top layer remains unbuttered.
Using a sharp knife, carefully cut the baklava into even squares. Brush the top layer generously with melted butter and sprinkle with dried parsley to enhance its flavor and appearance.
Place the prepared baklava in the preheated oven and bake for 35 to 45 minutes, or until the top layer achieves a light golden brown color and the egg mixture is set. To ensure even cooking, recut along the pre-cut lines once more before serving.