OK so I haven’t posted anything for 2 weeks (hangs head in shame) but that’s only because I was abroad and then came home with a cold that I’m still currently recovering from *sniffles.
But anywho, I’m back with a delicious post; Borek filled with yumminess. Borek is of Turkish origin and typically refers to the thin flakey pastry or phyllo as we know it. Phyllo is used to make savoury & sweet (mmm baklava) but this post is a savoury one.
Borek can be filled with anything you desire; cheese, meat, veg, herbs, nuts. Here I’ve used good old mince, spinach & feta! Another cheeky one tray meal if you will, I served mine with a side of salad. You could even make Borek cigars or small triangle parcels, just cut the phyllo to shape, stuff and roll/fold!
What you’ll need
▪️ 1 large onion (chopped)
▪️ 1 tbsp olive oil
▪️ 500g minced beef
▪️ 1/2 tsp smoked paprika or allspice
▪️ 2 tbsp parsley (chopped)
▪️ salt &pepper
▪️ Bunch of spinach
▪️ 200g Feta cheese
▪️ 3 eggs (beaten)
▪️ 350ml milk
▪️ 120ml extra-virgin olive oil
▪️ 1 packet filo pastry (15 sheets) at room temperature.
▪️sesame or nigella seeds to sprinkle
-Fry the onion in the olive oil until soft. Add the meat and stir-fry until cooked. Add the allspice/paprika, salt, pepper and parsley & mix. Add spinach till wilted. Turn off heat crumble in feta and stir gently.
-In a bowl mix the eggs, milk, olive oil and seasoning together (this is to moisten your filo layers).
-Grease a rectangle baking tray with olive oil. Carefully Unroll filo sheets flat. (depending on filo brand, you may have to keep filo from drying by placing a damp tea towel over it).
-Lay about 4 or 5 sheets of filo in the baking dish to start, using some milk & egg mixture between each layer covering generously (pay attention to edges & corners).
-Spread some of the filling evenly on top and proceed with a couple layers of filo endure the filo is covered in milk mix each time. Spread filling after every 2 filo layers so you have roughly about 2 or 3 levels of filling. Finish with the remaining sheets and remaining milk mix finally on top. Sprinkle sesame/Nigeria seeds on top.
Top tip* before bunging it in the oven pre cut the Borek in to rectangular sections ready for eating. This helps avoid breaking/cracking the Borek after baking.
-Place the Borek in to a preheated oven at 200c. Bake for 30 minutes or until golden. Let sit for 5 minutes before serving.