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Borek parcels

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Ingredients

Adjust Servings:
1/2 tbsp olive oil, plus extra for brushing
2 baby shallots, finely chopped
2 garlic cloves, crushed
200g baby spinach
75g feta cheese, crumbled
1 tbsp Philadelphia light cheese
1/2 preserved lemon, deseeded and finely chopped
25g pine nuts, plus extra to serve
A few sprigs of fresh mint, leaves picked and chopped, plus extra to serve
4 sheets filo pastry
25g white sesame seeds

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Borek parcels

A staple in Turkish cuisine. These filo parcels are filled with feta, spinach and garlic and are perfect for picnics or buffets. The addition of Philadelphia cheese, while unconventional, keeps the filling moist and creates a flavour profile not too dissimilar from creamed spinach.

Features:
  • Vegan
Cuisine:
  • 35 Mins
  • Serves 12
  • Easy

Ingredients

Directions

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  1. Heat the olive oil in a non-stick frying pan over a medium heat. Add the shallots and sauté for 5 minutes until softened but not coloured. Stir in the garlic and cook for 1 minute more.

  2. Add the spinach in batches and cook over a low heat until wilted. Remove the pan from the heat and leave to cool.

  3. Tip the mixture into a bowl and add the feta cheese, Philadelphia cheese, preserved lemon, pine nuts and mint. Stir to combine and season to taste.

  4. Lay one sheet of filo pastry out on a clean work surface and slice lengthways into three strips. Brush each piece with olive oil and place a small mound of the spinach and feta mixture at the top corner of each strip.

  5. Diagonally fold over the pastry to enclose the filling and form a triangle. Continue to fold down the length of the pastry to form a neat parcel. Repeat with the remaining filling and pastry (this recipe makes 12 borek parcels).

  6. Arrange the borek on a baking tray lined with parchment and brush the tops with more olive oil. Scatter with sesame seeds and bake in a preheated oven at 180C for 18-20 minutes until golden brown and crisp. Serve warm or cold, garnished with mint leaves and pine nuts.

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