Preparation

Preheat the oven to 360° f. Melt the butter in a saucepan and leave a little to butter a mold. Place three or four sheets of phyllo pasta in the mold and sprinkle with the pistachios.

Cover with the other sheets of phyllo pastry and brush with melted butter. Repeat the pastry, nuts and butter operation until you get several layers. The last layer should be phyllo pasty.

Cut the pastry into small diamond shapes. Insert a clove in the diamond intersections. Brush the remaining butter on top of the pastry and let them cook in an oven for 45 minutes (once the pastry is golden).

In a different container, boil water, cinnamon and sugar, always stirring. Simmer over low flame for 10 minutes. Add the honey and leave for another 2 minutes until syrup forms.

Remove the baklava and spray with syrup, once you have removed the cinnamon. Allow cooling.

Preparation

Peel the cucumber and chop them in small pieces. Add salt and leave it in a strainer for 15 minutes. This will strain all the water.

Add the garlic and pepper to the yogurt and whip it. Mix the salty cucumber with the yogurt. You can overlook the chickpeas if you wish. If you have some spinach left over, without chickpeas, you can use it instead.

Place 1 or 2 whisked eggs in a mold place the strained spinach on top and bake in the oven for 20 minutes.