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Spinach and feta borek

Crisp savoury filo pastries with a filling of tangy feta and leafy spinach – irresistible!

By , 25 April 2019

(7 votes)

Spinach and feta borek
  • Prep: 10 Mins
    Cook: 30 Mins

  • Serves: 16

Nutritional Info
Each 90g serving contains
  • Energy

    840KJ

    201KCAL

    10%
  • Fat

    12.6g

    med

    18%
  • Saturates

    7.7g

    high

    39%
  • Sugars

    0.8g

    low

    1%
  • Salt

    0.99g

    med

    17%
of your reference intake.
Typical energy values per 100g: 933kJ/223kcal.
Ingredients
  • 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
Method
  • 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.