Feta, parsley & spinach börek

Name: Feta, parsley & spinach börek
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 18
Ingredients: 270 g pack Jus-Rol 6 Filo Sheets; 1 tbsp olive oil; 2 garlic cloves, finely chopped; 2 tsp ground cumin or Cooks’ Ingredients Herby Zaatar; 250 g feta cheese; 150 g spinach, roughly chopped; 25 g pack parsley, finely chopped; 25 g pack mint, leaves only, finely chopped; ½ Finely grated zest and juice of lemon; 1 large Waitrose British Blacktail Egg, beaten; 75 g butter

Börek are delicious Turkish pastry parcels made from crunchy filo pastry. Martha Collison's version is stuffed with a lemony feta and spinach filling and served with a parsley dip.

5 out of 5 stars(1) Rate this recipe

Makes18
CourseStarter
Prepare30 mins
Cook25 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

FOR THE BÖREK

270g pack Jus-Rol 6 Filo Sheets
1 tbsp olive oil
2 garlic cloves, finely chopped
2 tsp ground cumin or Cooks’ Ingredients Herby Zaatar
250g feta cheese
150g spinach, roughly chopped
½ x 25g pack parsley, finely chopped
½ x 25g pack mint, leaves only, finely chopped
½ Finely grated zest and juice of lemon
1 large Waitrose British Blacktail Egg, beaten
75g butter

FOR THE LEMON PARSLEY DIP

100g Greek yogurt
½ Finely grated zest and juice of lemon
½ x 25g pack parsley, finely chopped

Preheat the oven to 200°C, gas mark 6 and line 2 baking trays with baking parchment. Remove the pastry from the fridge.
Warm the olive oil in a small frying pan over a medium heat and add the garlic. Fry for 1 minute or until softened and starting to go brown, then stir in the cumin or zaatar and remove from the heat.
Crumble the feta into a large bowl and add the fried garlic mix, spinach, chopped herbs and lemon zest. Stir to combine, then add the juice and the egg and mix again until everything is combined. Season.
Melt the butter in the frying pan you used to fry the garlic (don’t worry if you get specks in the melted butter, they make it more flavoursome).
Unroll the filo pastry so that all the sheets are directly on top of one another in a block. Slice the pastry lengthways into 3 rectangles, cutting through the layers to form 18 long strips in total.
To assemble the börek, lay out a strip of pastry and brush with butter. Place a heaped teaspoon of mixture into the bottom corner of the filo. Fold the pastry and filling over to create a small triangle concealing the filling. Continue to flip the triangle across the pastry strip like you are making a samosa, until the filling is covered and the pastry is used up. Repeat with the remaining filling and pastry.
Arrange on the baking trays and brush with any remaining melted butter before baking for 20-25 minutes, until golden brown. Meanwhile make the dip. Beat together all the ingredients in a bowl and season. Serve the börek hot or cold with the lemon parsley yogurt dip on the side.

Typical values per item when made using specific products in recipe