I have used imperial margarine in place of the butter for baklava. It turned out fine. I also use less -maybe about 1/3 to 1/4 less or so--of the butter or margarine than what the recipe calls for. I do this by occasionally doubling up on the sheets of filo. I know the final product isn't as flaky but it is still really good and doesn't feel as greasy to me. Also, you save some calories and some money. I find most recipes for baklava and spanokopita are very heavy handed with the butter. btw; the frozen filo dough in the store is dairy free. The baklava gets all of the butter brushed on each sheet of phyllo as you are building it.

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