Feta and Olive Börek
By MOB Kitchen
Published on 05 January 2022
This savoury Turkish dish is very versatile. It’s made up of a thin, flaky pastry and a combination of leafy greens, cheese and potato – like a pie, but much lighter. Traditionally, this is made with layers of filo pastry (also known as phyllo). This vegetarian take on borek uses two types of cheese, plus the zest of a lemon and a touch of mint to create a sharp, refreshing taste. Grab a slice for a tasty at-home lunch. Time and servings
1 hrTotal time
4Servings
1 hrCooking time
Ingredients
- 500 g of leeks, finely sliced
- 1 bunch of mint, roughly chopped
- 1 bunch of dill, roughly chopped
- 200 g of feta
- 250 g of ricotta
- 2 lemons, zested
- 280 g of filo pastry
- 290 g of pitted kalamata olives
- 2 tbsp of olive oil, plus extra for the pastry
Method
Step 1
Preheat your oven to 190°C/170°C fan/gas 5. Heat the olive oil in a large frying pan over a gentle heat. Add the leeks along with a pinch of salt and cook for 10 mins until they have totally softened.Step 2
In a large bowl, tip in all the ingredients except the filo pastry. Then season with salt and pepper. Give it a really good mix so that all of the ingredients are now green.Step 3
Line a round 22cm springform tin with baking paper. Lightly brush a sheet of filo pastry with olive oil then add another sheet of pastry on top.Step 4
Arrange a third of the leek mixture on one side of the pastry. Brush either side of the top of the pastry with olive oil, then roll your mixture over to form a sealed roll.Step 5
Carefully roll the pastry into a coil, then place it in the centre of the springform tin. Repeat the process with two more pastry rolls, then fold them around the coil in the tin to create a big swirl shape.Step 6
Brush the surface with more olive oil and bake in the oven for 30 mins.Step 7
Allow your pie to cool before slicing it into wedges. Serve and enjoy.