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- Feta and Olive Börek
Feta and Olive Börek
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4 serving
Prep time:
Cook time:
Serves: 4
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.
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Ingredients
- 2 tbsp olive oil , plus extra for the pastry
- 500g leeks, finely sliced
- 1 bunch mint, roughly chopped
- 1 bunch dill, roughly chopped
- 290g pitted kalamata olives
- 200g feta
- 250g ricotta
- 2 lemons, zested
- 280g filo 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.
Shop the ingredients
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Napolina Extra Virgin Olive Oil 500ml
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