METHOD

NOTE: Read through the recipe before making the dish. Although there are a few steps, this is a very simple dish to make. All fillings can be made in advance and the dish can be assembled just before baking.

Preparing the Spinach and Mushroom Filling ~

1. Start by lightly wilting the spinach, in a pan or microwave, to release its water. Put into a sieve and remove as much water as possible. Leave to one side.

2. In a pan, over a medium heat, heat the oil and fry the onions and garlic for 4-5 minutes until the onions are soft.

3. Add the sliced mushrooms and continue to cook until the mushroom juices have been released and have evaporated.

4. Add in the spinach, coriander powder and fresh coriander and continue to cook until the mixture is dry with hardly any water left in the pan.

Put to one side until ready to assemble the dish.

Preparing the Tomato and Aubergine Filling ~

5. In a pan, heat the oil over a medium heat and fry the tomatoes and aubergine for 6-8 minutes, until the mixture has broken down and the aubergine has started to soften.

6. Now add in the rest of the Tomato and Aubergine Filling ingredients and bring to a simmer. Cook, uncovered, until the aubergine has softened and the mixture has become quite dry. You do not want a wet mixture. It should be quite dry and sticky.

7. Put to one side until ready to assemble the dish.

Preparing the Tofu and Nut Filling ~

8. Place all of the filling ingredients in a processor and process until smooth. There will still be some texture from the nuts.

Put to one side until ready to assemble the dish.

Assembling and cooking the Baklava ~

9. Grease an oven proof oven dish with melted vegan margarine and preheat the oven to 190 degrees Celsius, (375 F), Gas Mark 5.

10. Place a sheet of filo in the dish, covering the base and sides, and brush with melted margarine. Repeat with a further 2-3 sheets, being sure to brush each individual sheet with melted margarine.

11. Pour in the Spinach and Mushroom Filling and level with a spoon.

12. Now, top with another 3-4 sheets of filo, brushing each one with margarine.

13. Top this with the Tofu and Nut Filling and level with a spoon.

14. Now continue with a further 3-4 sheets of filo, once again brushing each one individually with margarine.

Pour in the final layer, the Tomato and Aubergine Filling.

15. Place the last 3-4 sheets of oiled filo on top, being sure that the top layer has also been coated with melted margarine. At this point, you can use scissors to cut off any overhanging pastry, and tidy up the dish.

16. Before baking it is important to cut the Baklava. Using a sharp knife, cut into squares.

17. Bake in the center of the oven for 40 minutes. Remove and sprinkle with the pistachio nuts, drizzle with a little oil, and return to the oven for a further 10-15 minutes until golden brown.

18. Drizzle with a little agave nectar and serve.