- 250 g feta
- 2 tbsp flat-leaf parsley, finely chopped
- 1 spring onion, split lengthways and very finely chopped
- 1 egg, beaten
- 14-16 sheets of filo or yufka pastry
- vegetable oil for deep-frying
Mash the feta with the parsley and spring onion and mix in the egg. Have a bowl of water and a large, dry, non-stick baking tray ready.
Lay two sheets of filo on top of each other on a clean work surface in front of you, with one of the short sides closest to you. Run a sharp knife through the filo from the far left-hand corner to the bottom right-hand corner nearest you, giving you four triangular sheets of dough, still stacked in twos on top of each other.
Quickly spread a tablespoon of the filling in a line across the shortest side of the right hand of the two piles, the side furthest from you. Leave about 1 inch of pastry without filling at either end of the line.
Tuck the sides of the dough in gently over the filling as you go, to prevent leaks, roll the dough towards you, around the filling and into a tube shape. Don’t roll too tightly or the borek may burst. Because the triangles are not even lengths on both sides, tuck a little more dough in on the right-hand side, otherwise there will be more dough wrapped around one end than the other.
Dampen the pointed end of pastry with a little water and seal it to the tube. Carefully place each borek on the baking tray while you make the rest. Don’t let them touch each other as they will stick together.
Heat a large deep pan of oil until a cube of day-old bread sizzles and browns in 30 seconds. Using a fish slice or wide slotted spoon, gently slide 2 or 3 borek into the hot oil and deep fry for 2–3 minutes, until golden brown. Lift out carefully and drain on paper towel while cooking the rest. Serve as a snack, starter, hot meze dish or with a salad as a light supper.
Although deep-frying these borek is best, they can also be baked. Before starting to roll the borek, preheat the oven to 350F, 180C, gas 4. Brush with butter first. Place on a buttered baking tray and brush very generously with at least 60g melted butter. Bake for 15-20 minutes or until the borek are golden brown and crisp.
Avoid misting the dough with water, as it will create blisters on the surface of the dough as it cooks, as well as making the oil spit.