Makes about 16
2 cups/500g mushrooms, diced
1 handful parsley, or flat-leaf parsley, chopped
1 bunch spinach, chopped
1 leek, finely chopped
3 spring onions, finely chopped
1 hot red chilli, finely chopped
75g Goat’s feta, crumbled
8 sheets filo* pastry (40 x 30 cm), each cut in half
* In Turkey, yufka pastry would be used, and it normally comes in round sheets. I have adapted this recipe to filo pastry, which is a direct equivalent – and more readily available worldwide.
1/2 cup/125ml milk
1/2 cup/125ml olive oil
2 fresh tomatoes, sliced and deseeded
1 tablespoon black sesame seeds
1. Preheat oven to 180°C (350°F).
2. Combine the mushrooms, parsley, spinach, leek, spring onions, chilli and feta to make the filling for the filo pastry.
3. Combine the milk, olive oil and the egg – and mix.
4. Working one piece of filo pastry (30 x 20 cm) at a time, use a spoon or brush to coat the pastry with the milk mixture.
5. Place a tablespoon of filling on the filo pastry, leaving 1 cm space on the outside.
6. Starting with the side edges, fold into the centre and join, then roll from the bottom up, until the filo is wrapped into a parcel. Place onto a baking dish. Repeat.
7. Brush the parcels with the remaining milk mixture.
8. To garnish, slice a 2cm opening into the parcel, lengthways, and then place a chopped tomato slice skin side up in the opening.
9. Sprinkle with black sesame seeds.
10. Bake for 20 minutes.
"The term ‘börek’ applies to anything rolled or wrapped in yufka pastry. This is another great vegetarian dish but you don’t have to be a vegetarian to love it."