Feta, Herb and Spring Onion Borek

Name: Feta, Herb and Spring Onion Borek
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: 270 g filo pastry; 250 g feta; 1 egg; 2 egg yolks; 70 ml milk; 3 spring onions, finely chopped; 1 green bird's-eye chilli, finely chopped; 15 g coriander, finely chopped; 15 g mint, finely chopped; 15 g dill, finely chopped; 7 tbsp olive oil; 1 pinch nigella seeds; 1 pinch sesame seeds

This golden feta borek is crisp on the outside and creamy, salty, and herb-filled inside. Layers of filo pastry bake around a bright filling of feta, spring onions, chilli, coriander, mint, and dill for a vegetarian pastry that works beautifully as lunch, brunch, or a shared appetizer.

Servings6 Portions

Prep Time30 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

filo pastry
270 g
feta
250 g
egg
1
egg yolks
2
milk
70 ml
spring onions, finely chopped
3
green bird's-eye chilli, finely chopped
1
coriander, finely chopped
15 g
mint, finely chopped
15 g
dill, finely chopped
15 g
olive oil
7 tbsp
nigella seeds
1 pinch
sesame seeds
1 pinch

Step-by-Step Instructions

Preheat the oven to 200C/180C fan/gas 6. Crumble the feta into a bowl and mash it lightly with a fork, then stir in the chopped chilli, spring onions, coriander, mint, dill, and olive oil until evenly combined.

In a separate small bowl, whisk the beaten egg with the milk and olive oil to make a thin basting mixture for the filo.

Unroll the filo pastry on a clean work surface and cover it with a lightly damp clean towel while you work so the sheets do not dry out. Brush a shallow 20cm round ovenproof dish with a little olive oil.

Lay 6 filo sheets into the dish one at a time, rotating each sheet slightly so they fan around the dish. Let about half of each sheet cover the base and the rest hang over the edge. Brush each layer generously with the egg and milk mixture before adding the next sheet.

Spoon the feta filling into the lined dish and spread it evenly. Fold the overhanging filo back over the filling, brushing the layers with more basting mixture as you fold. Place the final filo sheet over the top, tucking in the edges, but leave this top sheet unbrushed.