These easy Turkish vegetarian borek are great as part of a mezze spread or tucked in a picnic or packed lunch. They'd also make perfect snacks for a party. Serve them hot or cold.
Ingreadient
- 275g/9¾oz frozen whole leaf spinach, thawed
- 170g/6oz feta, crumbled, plus extra to serve
- 50g/1¾oz pine nuts, toasted
- large pinch ground nutmeg
- 4 sprigs fresh mint, chopped
- 100ml/3½fl oz double cream
- 100ml/2fl oz yoghurt
- 6 ready-rolled filo pastry sheets
- 1 free-range egg, beaten
- 300g/10½oz heritage tomatoes, chopped
- 25g/1oz walnuts, chopped
- 25g/1oz pomegranate seeds
- 30ml/1fl oz pomegranate molasses
- 1½ tbsp olive oil
- 2 fresh flatleaf parsley sprigs, chopped
- 2 tbsp chopped fresh mint, plus extra for serving
- 2 tbsp chopped fresh dill
- salt and freshly ground black pepper
Direction
- Squeeze the thawed spinach in your hands over the sink to get as much water out as possible. You should be left with around 200g/7oz.
- Place the spinach, feta, pine nuts, mint and 50ml/2fl oz of the cream in a large bowl and mix to combine. Preheat the oven to 200C/180C Fan/Gas 6 and grease a baking tray.
- Combine the yoghurt and remaining 50ml/2fl oz cream in a small bowl. Lay out 2 sheets of filo pastry side by side on a work surface. Brush them with the yoghurt mixture then top each with another sheet, and repeat once more so each pastry square has three layers.
- Arrange half of the spinach filling in a line about 2cm/¾in away from one edge of the first pastry square. Roll the pastry up tightly to create a filo cylinder. Repeat with the remaining filling and second pastry square.
- Cut each cylinder into 5-6 pieces and place on the baking tray. Brush the pastries with the egg and bake in the oven for about 15–20 minutes, or until golden.
- For the tomato and mint salad, place all of the ingredients in a large bowl and mix together to combine. Season with salt and pepper.
- Serve with the salad on the side.
