A truly Mediterranean snack, best served warm. I often choose to sprinkle a few drops of lemon juice over these delectable pastries as I eat them.
MAKES 6
15g dill leaves
15g flat-leaf parsley leaves
20g mint leaves
160g feta, crumbled
A generous pinch of freshly grated nutmeg
100ml light olive oil
6 sheets of ready-made filo pastry, 30 x 18cm
Freshly ground pepper
To serve (optional)
Vegetable oil for deep-frying
20g curly-leaf parsley
Sea salt
Preheat the oven to 180°C/Gas 4.
Finely snip the dill, parsley and mint leaves and put them into a bowl with the feta. Mix gently with a fork then add the nutmeg, a generous grind of pepper and a drizzle of olive oil and mix until evenly combined.
Cut the sheets of filo lengthways in half, to give you 12 strips, each 30 x 9cm. Brush one strip with olive oil, then lay another strip on top and brush this with a little oil. Spread a little of the feta and herb mixture over the surface.
Now fold the pastry over a little from the 4 corners so that the filling won’t escape as you roll. Roll the strip up lengthways without applying any pressure. Place the feta roll on a baking tray, with the join underneath. Repeat the process with the remaining filo strips and filling, to shape 6 börek in total, spacing them apart on the baking tray.
Brush the börek all over with olive oil, including the ends, which will be open, to help prevent the filling escaping during cooking. Bake in the oven for 15–20 minutes until crisp and golden. Using a palette knife, transfer the börek to a wire rack to cool slightly.
Meanwhile, if preparing the fried parsley garnish, heat the oil in a deep, heavy pan to 180°C then add the parsley sprigs and fry for about 30 seconds until crisp. Remove with a slotted spoon, drain on kitchen paper and sprinkle with a little salt.
To serve, arrange the warm börek in a little stack or lattice pattern, and sprinkle with the fried parsley, if using.