Pine nut, feta, spinach and mint börek
- May 2018
- Makes 4
- Hands-on time 20 min, oven time 15-20 min
These crispy feta and spinach filo pastries – or börek – by Turkish Cypriot chef Hus Vedat are like a magic carpet ride straight back to his childhood, and memories of time spent in the kitchen with his grandmother.
Use filo pastry for a smashing main with our filo-wrapped spiced sausage roll pie.
- Vegetarian recipes
- 16.5g (5.4g saturated)
- 18.2g (1.9g sugars)
- 200g baby leaf spinach, wilted in a hot pan, then squeezed to remove excess water
- 80g feta cheese, crumbled, plus extra to serve
- 20g pine nuts, toasted, plus extra to serve
- A few sprigs fresh mint, leaves picked and chopped, plus extra to serve
- 1-2 tbsp double cream
- 30g natural yogurt
- 1 tbsp milk
- 1 tbsp olive oil, plus extra for brushing
- 3 filo pastry sheets (we used Jus-Rol)
- Heat the oven to 200°C/180°C fan/gas 6. Combine the cooked spinach, feta, toasted pine nuts and mint in a bowl. Add just enough double cream to bind, then season well. Set aside.
- In another bowl, whisk together the yogurt, milk and olive oil. Lay out a sheet of filo on a clean work surface and brush with some of the yogurt mixture (keep the remaining filo sheets covered with a damp tea towel so they don’t dry out). Repeat with the remaining sheets of filo, layering them up as you go. Fold the filo layers in half like a book and brush again with the yogurt mix (you may have some yogurt mix left over).
- Cut the filo in half horizontally, then again vertically to create four even rectangles. Divide the filling equally among the four rectangles, putting about 1 heaped tablespoon of filling on each, leaving a 2cm gap from the bottom of the short side facing you. Roll each piece tightly to create four cigar-shaped cylinders. Transfer to a baking tray lined with nonstick baking paper, brush with a little oil and bake for 15-20 minutes, turning halfway, until golden and crisp. Serve sprinkled with extra mint leaves, feta and pine nuts.
The yogurt mix, although delicious brushed onto the filo, makes it tricky to roll neatly. If the börek look a little untidy you can cut off the baked ends to create a neater shape.
Make up to a day ahead, cover and chill. Reheat in a low oven to serve.
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