Placenta cake

Placenta cake is a dish from ancient Greece and Rome consisting of many dough layers interspersed with a mixture of cheese and honey and flavored with bay leaves, baked and then covered in honey. The dessert is mentioned in classical texts such as the Greek poems of Archestratos and Antiphanes, as well as the De agri cultura of Cato the Elder. It is thought to be related to baklava.
The Latin word placenta is derived from the Greek plakous (Ancient Greek: πλακοῦς, gen. πλακοῦντος – plakountos, from πλακόεις – plakoeis, "flat") for thin or layered flat breads.
The placenta of mammalian pregnancy is so named from the perceived resemblance between its shape and that of a placenta cake.
Most claim that placenta, and therefore likely baklava derived from a recipe from Ancient Greece. Homer's Odyssey, written around 800 BC, mentions thin breads sweetened with walnuts and honey. In the fifth century BC, Philoxenos states in his poem "Dinner" that, in the final drinking course of a meal, hosts would prepare and serve cheesecake made with milk and honey that was baked into a pie.
An early Greek language mention of plakous as a dessert (or second table delicacy) comes from the poems of Archestratos. He describes plakous as served with nuts and dried fruits and commends the honey-drenched Athenian version of plakous.
Antiphanes (fl. 4th century BC), a contemporary of Archestratos, provided an ornate description of plakous with wheat flour and goat's cheese as key ingredients:
Later, in 160 BC, Cato the Elder provided a recipe for placenta in his De agri cultura which Andrew Dalby considers, along with Cato's other dessert recipes, to be in the "Greek tradition", and possibly copied from a Greek cookbook.
A number of modern scholars suggest that the Greco-Roman dessert's Eastern Roman (Byzantine) descendants, plakountas tetyromenous ("cheesy placenta") and koptoplakous (Byzantine Greek: κοπτοπλακοῦς), are the ancestors of modern tiropita or banitsa respectively. The name placenta (Greek: πλατσέντα) is used today on the island of Lesbos in Greece to describe a baklava-type dessert of layered pastry leaves containing crushed nuts that is baked and then covered in honey. The dough for this modern placenta is made with thin leaves of crumbly pastry dough soaked in simple syrup. Ouzo is added to the dough.
Through its Byzantine Greek name plakountos, the dessert was adopted into Armenian cuisine as plagindi, plagunda, and pghagund, all "cakes of bread and honey." From the latter term came the later Arabic name iflaghun, which is mentioned in the medieval Arab cookbook Wusla ila al-habib as a specialty of the Cilician Armenians settled in southern Asia Minor and settled in the neighboring Crusader kingdoms of northern Syria. Thus, the dish may have traveled to the Levant in the Middle Ages via the Armenians, many of whom migrated there following the first appearance of the Turkish tribes in medieval Anatolia.
Other variants of the Greco-Roman dish survived into the modern era in the form of the Romanian plăcintă (a baked flat pastry containing cheese) and the Viennese palatschinke (a very thinly made crepe-like pancake; also common in the Balkans, Central and Eastern Europe).