Börek (Turkish Parcels) with Feta Cheese & Herbs (v)
The word ‘börek’ originates from Turkish cuisine and refers to any dish that uses phyllo or yufka flaky pastry. A popular element of the Ottoman cuisine, these light dough pastry cases are more typically filled with meat and spices.
In this recipe, however, the pastry is filled with a salty cheese, and fresh herbs that are also found in Eastern European dishes around the Mediterranean.
These delightful golden crisp pillows, stuffed with crumbly feta cheese and herbs are delicious as a snack or a light lunch. These are a healthier baked version than the usual deep fried variety. They still offer that crisp fried taste and are especially delicious topped with a spoonful of cool cucumber yoghurt dip. Of course, you can fill these filo pastry triangles with a filling of your choice. Experiment with what's to hand.
These little pastry snacks are ideal for a picnic as they can be eaten hot or old. A lovely addition to your summer picnic table spread or BBQ.
Serves: 4-8 | Prep Time: 15m | Cooking Time: 25m
Börek (Turkish Parcels)
Recipe
1 packet of filo pastry (8 sheets)
350g feta cheese, crumbled into bite sized pieces
5 tbsp freshly chopped mint or a big handful
5 tbsp freshly chopped parsley or a big handful
1 tbsp fresh dill, finely chopped
1 large free range egg lightly beaten
1 lemon, grated zest
1 bunch of springs onions, finely chopped
1 tbsp of black onion seeds or nigella seeds
1 tbsp olive oil
1 tsp zaatar spice
75g melted butter
Season black pepper & salt (optional)
Method
Add the crumbled feta cheese chopped herbs, spring onions, lemon zest, zaatar, nigella seeds and olive oil to a bowl and mix in the beaten egg, season with salt and pepper to taste.
Chill the mixture in the fridge whilst you attend to your filo pastry.
Keep the filo pastry sheets covered with a damp tea towel to stop it from drying out.
Cut the sheets into three rectangles, you will use three strips to create each little parcel.
Coat one strip with the melted butter, lay it on top of your second sheet and brush a third strip with the melted butter and lay it on top of the second strip.
You now have three buttered strips to make your first Borek.
In the left hand corner of the strip add a tablespoon of your feta mixture, take the bottom left hand corner across to meet the top right hand corner to create a triangle. Pre-heat the oven to 180C Fan\ Gas Mark 6
Repeat this folding process along the strip, sealing the overhang with melted butter and place seam side down on a baking tray covered with parchment paper.
Repeat this process to make a further seven parcels. Brush the parcels with the melted butter and bake for 20 minutes until golden crisp in the oven.
Serve warm with a cucumber & mint dip and pink pickled onions.
Cucumber & Mint Dip (Tzatziki)
Ingredients
150g natural yoghurt
1/2 cucumber, remove some green peel and the centre, grate cucumber
3 tbsp of fresh mint, finely chopped
1 tbsp of fresh dill, finely chopped
1 tbsp lemon juice
2 garlic cloves , minced
Pinch of fine sea salt
Drizzle of extra virgin olive oil
Sprinkle of onion or Nigella seeds
Recipe
Add the salt to the cucumber and squeeze the grated cucumber in a tea towel to get rid of all the water. The salt will help draw the moisture out.
Add the cucumber, mint, dill, lemon juice, garlic and yoghurt to a bowl. Season to taste, adding more lemon juice, and salt if required.
Fold in the Nigella seeds, drizzle the olive oil over the top and garnish with a flourish of fresh mint and dill.
Chill in the refrigerator until ready to serve.
Delicious with fresh vegetables crudités and spicy dishes!
