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Feta, herb & spring onion borek

Feta, herb & spring onion borek with a slice cut away

Feta, herb & spring onion borek

Name: Feta, herb & spring onion borek
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Ingredients: 270g filo pastry; 1 tbsp olive oil plus extra for brushing; 2 egg yolks (freeze the whites for another recipe); a pinch each of nigella seeds and sesame seeds, to serve; 250g feta; 1 green bird's-eye chilli finely chopped; 3 medium spring onions finely chopped; handful of coriander finely chopped; handful of mint finely chopped; handful of dill finely chopped; 6 tbsp olive oil; 1 egg beaten; 50ml olive oil; 70ml milk

Melek Erdal

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Serves 6

Easy

Prep: 30 mins

Cook: 30 mins

A star rating of 4.9 out of 5.8 ratingsRate

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Try this classic borek for lunch or dinner, with crispy filo pastry and a tasty feta, herb and spring onion filling that doesn’t require cooking in advance

Vegetarian

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Learn how to make your own homemade filo pastry to use in this borek recipe.

Ingredients

Nutrition

Units:

MetricUS

270g filo pastry
1 tbsp olive oil

plus extra for brushing
2 egg yolks

(freeze the whites for another recipe)
a pinch each of nigella seeds

and sesame seeds, to serve

For the borek filling

250g feta
1 green bird's-eye chilli

finely chopped
3 medium spring onions

finely chopped
handful of coriander

finely chopped
handful of mint

finely chopped
handful of dill

finely chopped
6 tbsp olive oil

For the borek sauce

1 egg

beaten
50ml olive oil
70ml milk

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Nutrition: Per serving

kcal446
fat32g
saturates10g
carbs27g
sugars2g
fibre2g
protein13g
salt1.5g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Prepare the filling first. Mash the feta in a bowl with the back of a fork. Add the chilli, spring onions, herbs and olive oil, then mix everything well using the fork.
step 2

For the sauce, whisk the beaten egg with the olive oil and milk in a small bowl until fully combined.
step 3

Lay the filo sheets on a clean work surface and cover with a clean, damp cloth to ensure they don’t dry out as you work. Brush the base of a shallow 20cm round ovenproof dish with some olive oil.
step 4

Layer six sheets of filo in the bottom of the dish, overlapping them by about 45 degrees and fanning them out, also ensuring that half of each sheet covers the base while the other half overhangs the dish. Between each addition, liberally brush the sheets with the sauce. The entire base should be covered with the filo, and the filo generously basted in the sauce.
step 5

Tip in all the filling, then fold the overhanging filo over the filling to enclose it, brushing the sheets with more sauce as you do. Cover the top with a final sheet of filo, but don’t brush this with the sauce.
step 6

Whisk the egg yolks with the 1 tbsp olive oil and brush this on top of the borek. Sprinkle with the sesame and nigella seeds and bake for 30 mins until golden brown.

Recipe from Good Food magazine, September 2021

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A star rating of 4.9 out of 5.8 ratings

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