Baklava has a Middle Eastern origin but it has been incorporated into Greek cuisine to such a degree that many people nowadays believe it’s actually a Greek dessert. That’s fair enough because in Greece we love every dessert made with phyllo pastry and syrup no matter what the filling might be. These desserts are categorized as ‘’siropiastá’’ (σιροπιαστά) which means ‘’syrup soaked’’ desserts.
Of course, every home cook has his or her own version of baklava: with walnuts and almonds or pistachios, with or without spices, and finally with either butter or olive oil. I have to admit that butter gives a wonderful taste to baklava but my grandmother disagreed. She preferred making her baklava with olive oil during the Lenten season before Easter. She believed it was the tastiest vegan dessert and, in any case, she wanted to use up the remaining walnuts from the previous year’s crop before hot weather would turn them tangy.
Olive oil doesn’t affect baklava’s taste because the flavor of spices overpowers the olive oil; the added plus is that olive oil makes the phyllo sheets nice and crispy.
If you want to make the butter version, just use the same amount of butter, instead of olive oil. (For a really buttery flavor, drizzle the baklava with another 100gr of melted butter just before baking.)