Mince, Feta & Spinach Borek/Filo

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! 

A.E x

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.




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