About Author

Green Diva Gina

Green Diva Gina (aka Gina Gioldassis) is fondly referred to as the “Happy” Booker & Foodie-Phile Editor. She was producing and hosting the Eco-Radio show at Drew University when we met her, and we were thrilled that she chose to come work with us after she graduated. Having been brought up in New Hampshire in a Greek family, she is a natural food explorer and enthusiastic green diva. Previously, she worked as a production intern for both WNYC's Soundcheck and New Hampshire Public Radio's All Thing's Considered. While not in the studio, she spends her time traveling, eating, doing yoga and working full-time as a finance writer. At the moment, aspires to one day master her grandmother's homemade doughnut recipe.
Comments (18)
  1. Pamela Haun (reply)

    August 11, 2013 at 10:14 am

    Thank you for your Baklava recipe, we have added almonds & walnuts (roasted to remove flaky covering which is bitter, never occurred to me to add pistachio! This is going to be an excellent batch.

  2. Baklava nut (reply)

    September 30, 2013 at 2:53 pm

    I have been a baklava fan for more than 40 years.
    The best combinations include almonds, pistachios, walnuts and hazel nuts.
    But for the greatest treat of east meets west, or north meets south, serve 3 pieces of baklava with 1 scoop of Hagendazs macadamian nut brittle, 1 scoop of vanilla I’ve cream.
    Peace on earth.
    Check with your doctor before hand, or use in extreme moderation.
    Enjoy.

  3. Sue K. (reply)

    June 4, 2014 at 10:04 am

    My son and I made this recipe for his school project on Greece, and it was SO delicious! We used both walnuts and pistachios. Thank you for an easy-to-follow recipe that came out exactly as I hoped it would! I had found several baklava recipes online, but I am very glad I chose this one.

  4. Jen (reply)

    June 16, 2014 at 3:53 pm

    I made this recipe for my Greek boyfriend’s birthday in lieu of cake and his family loved it. I’ve made it since, and I’ve had people tell me that it’s the most perfect baklava recipe they’ve tasted. I also made mine with roasted pistachios and walnuts and it has so many levels of flavor. The fresh lemon really is the trick though! It cuts the sweetness from the honey and gives it a unique flavor. It’s a time consuming process, but the reward is AMAZING!

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  6. Katie Rodriguez (reply)

    September 12, 2014 at 6:41 pm

    I’m going to make this for a school function; I hope I don’t mess it up!

  7. Amy (reply)

    September 14, 2014 at 7:34 pm

    Thank you for sharing this recipe.
    Wondering, how far ahead can I make this recipe?
    Can I start making it on Thursday, and add the syrup on Friday (or am I able to add on the same day), for a wedding after party this Saturday?

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  9. Chantelle (reply)

    November 23, 2014 at 12:38 am

    I made this for my husband’s Greek class end-of-year BBQ and it was EASY and DELICIOUS! Your instructions were perfect! Thank you SO much for sharing your recipe! Best Baklava I’ve ever tasted.

  10. Rachel (reply)

    April 13, 2015 at 4:39 am

    Looks absolutely delicious!

  11. Homer Simpson-opoulos (reply)

    November 12, 2015 at 2:54 pm

    Nice baklava recipe.

    I thought the exuberant Hellenic expression to be OPA (or ohpa, if you prefer).

    Oupah reads more Homer (intended) Simpson-opoulos like.

    (Oupah) Oompa Loompas prefer chocolate on their baklava.

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  14. Katherine Warlund (reply)

    April 10, 2016 at 1:05 pm

    Do you use raw our roasted nuts? I have ordered roasted, unsalted pistachios. The last time I made this recipeci used raw. I think the roasted pistachios will work even better with the lemon juice. Any thoughts?

  15. Nat (reply)

    May 2, 2016 at 8:29 pm

    There is vanilla shown in the picture with the ingredients-but it is not included in the directions.
    Am I missing something?

  16. pamela eberly (reply)

    December 10, 2016 at 7:16 am

    Thank you for sharing you Mother’s recipe. There are so many variations but this is what I remember from years ago. This is the best. Thanks again.

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