Spinach and feta borek
- 250g spinach
- 25g dill, chopped
- 25g chives, chopped
- 25g flat-leaf parsley, chopped
- 500g feta cheese, crumbled
- 2 medium eggs, beaten
- 1tsp ground nutmeg
- 400g filo pastry
- 100g unsalted butter, melted
- 1tsp black onion seeds
Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with nonstick baking paper.
Put the spinach and herbs in a large bowl. Add the feta, eggs and nutmeg and season with black pepper. Mix well and set aside.
Take 3 sheets of filo, brush with the butter and layer together. Put a handful of the feta mixture near one of the short ends of the pastry and roll up. Squeeze the ends of the roll together to seal. Carefully twist the pastry roll into a snail shape and put on the baking tray.
Repeat with the rest of the filo and filling. Brush the pastries with butter and scatter over the black onion seeds. Bake for 25-30 mins or until golden brown. Serve warm.