Thin sheets of phyllo pastry layered with nuts and drenched in honeyed syrup form the traditional baklava, often served as a sweet finish to Greek small plates. This version emphasizes flaky crispness from the phyllo with a nut mix that provides varied crunch against the sticky glaze. It arrives in neat diamond cuts, balancing the richness with just enough syrup to coat without overwhelming. Diners note its role as a refreshing end to heavier meze spreads.