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Feta and Olive Börek

By MOB Kitchen
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…
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Time and servings

Total time
Servings
Cooking time

Ingredients

9 total
  • 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

7 steps

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Step 6

    Brush the surface with more olive oil and bake in the oven for 30 mins.

  7. Step 7

    Allow your pie to cool before slicing it into wedges. Serve and enjoy.