These small cigar-shaped cheese pastries from Turkey are seen on Middle Eastern menus all over the world. Good with Middle Eastern dishes as part of a meze platter.
Prepare ahead: The pastries can be prepared up to 24 hours in advance of baking.
Preparation Time25 min
Preparation Time - Text25 mins
Cooking Time10 min
Cooking Time - Text12
Total Timeunder 1 hour
Make Ahead RecipeYes
Recipe Courseantipasto/mezze, hors d'oeuvre, hot appetizer
Dietary Considerationpeanut free, soy free, tree nut free, vegetarian
Taste and Texturebuttery, cheesy, crisp, herby
- 6 oz (175g) feta , finely crumbled
- 1 tsp dried mint or 1 tbsp chopped fresh mint
- Pinch of ground nutmeg
- Freshly ground black pepper
- 8 thawed frozen filo sheets
- 4 tbsp butter, melted
Preheat the oven to 350°F (180°C). Combine the feta, mint, and nutmeg, and season with black pepper.
Lay the filo sheets on top of each other and cut into 3 long strips, 4in (10cm) wide.
Taking one strip of pastry at a time, brush with butter.
Place a heaping teaspoon of the cheese mixture at one end. Roll up the pastry into a cylinder, stopping after rolling one-third to fold over the long sides of the filo to completely enclose the filling, then finish rolling. Make sure the ends are tightly sealed. Transfer to the baking sheet and cover with a damp paper towel. Do not let the pastries touch each other.
Lightly brush another baking sheet with the butter. Arrange the pastries on the sheet and brush with the remaining butter. Bake for 10-12 minutes, or until crisp and golden. Serve hot or warm.
Spinach Boreks: Substitute the cheese filling for the following mixture: Sautè 2 chopped scallions in 1 tbsp olive oil. Stir in 5oz (140g) baby spinach leaves; cook until wilted. Drain, cool, then chop finely. Mix in ½ cup crumbled feta cheese and 1 tbsp chopped dill. Season with salt and pepper.
2008 Dorling Kindersley