These are lovely as the tangy flavour of the feta works really well with the cool freshness of the mint, all encased in the lovely crisp pastry.
Makes approximately 20
Olive oil
150-200g of feta cheese
2 teaspoons of dried mint
1 tablespoon of Greek yogurt
6 sheets of filo pastry
2 large eggs, beaten
Nigella seeds to decorate
Preheat the oven to 200⁰C
Line a baking tray with baking paper and brush lightly with olive oil.
Crumble and mash the feta in a small bowl with the dried mint and Greek yogurt, until the mixture is evenly blended. It’s important that it isn’t too wet though – you need it to be soft enough to mould.
Take a sheet of filo pastry and cut in into quarters. Have the beaten eggs to hand.
Put a quarter square of pastry in front of you and place s teaspoon of the feta mixture along the bottom of the sheet, moulded into a sausage shape.
Fold the bottom corners of the pastry over the cheese, then roll up the pastry from the bottom, tucking in the sides as you go. Dab your fingers in the beaten egg and seal all the sides to prevent the filling from oozing out during cooking. (and do it more effectively than I did!)
Place the börek on the baking sheet and repeat until all of the filling is used up. Brush them all over with the remaining egg and scatter over the nigella seeds.
Bake in the oven until golden brown. Serve warm.
Original Recipe Sabrina Ghayour “Persians“
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