Feta and Leek Börek

feta and leek borek silvena rowe

We’re not great at pronouncing Börek the way that Ottoman food guru Silvena Rowe can, but we know we like them. Great little pastries for parties.

Method

  1. Sauté the leek, garlic and sugar in 2 tablespoons of melted better and 2 tablespoons of olive oil for 4-5 minutes, constantly stirring, season to taste.
  2. Add the stock and bay leaf and cook until reduced down to a melted mushy consistency. Remove the pan from heat, take out the bay leaf and allow to cool. Place the leek and garlic mixture in a bowl and combine with the cheese and basil.
  3. Work with one sheet of filo pastry at a time; spread the filo sheet and cut lengthwise into thirds. Each strip will make one Börek.
  4. Brush the pastry with the remaining melted butter and place a tablespoon of filling across the corner of one end of the pastry. Fold this corner up and over to form a triangle, then over again, and so on until you have a multiple wrapped pastry parcel. Repeat this process with the rest of the ingredients.
  5. Pre heat oven to 200C.
  6. Arrange the filo pastries on a tray, brushing on top, sprinkle with the black sesame seeds. Cook for 10 minutes, until golden brown.

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Give this recipe a whirl

  • Serves: 4
  • Difficulty: Medium
  • Prep time: 15 mins
  • Cook time: 15 mins

Take these ingredients, add ‘em all together…

  • 5 tbsp. melted butter
  • 2 tbsp olive oil
  • 3 leeks, washed, trimmed and finely chopped
  • 2 cloves garlic
  • ½ tsp. sugar
  • 200 ml chicken stock
  • 1 bay leaf
  • 200g feta, crumbed
  • Small bunch basil, finely chopped
  • 8 sheets, filo pastry
  • 15g melted butter (for brushing
  • 2 tbsp. black sesame seeds
  • = A yummy treat!