Feta and onion borek
Borek are a tasty Turkish treat, great for nibbling on over a glass of champagne!
- 2 tablespoons olive oil
- 300 g onions about 3 medium, halved and sliced
- 2 tablespoons fresh thyme leaves plus a few extra to garnish
- 9 large sheets filo pastry
- 3 tablespoons melted butter
- 50 g parmesan finely grated
- 170 g feta
- 90 g quince paste or other fruit paste
- 1 tablespoon manuka honey to serve
- Preheat oven to 180°C fanbake. Line an oven tray with baking paper.
- Heat oil in large frying pan, add onion and thyme, cover and cook on medium heat for 5 minutes. Uncover, stir and cook for a further 5 minutes or until softened. Season with salt and pepper and let cool.
- Place filo on large board and cover with damp a tea towel. Take one sheet and brush half of it with melted butter. Fold other half on top, lightly brush with butter and sprinkle over a little black pepper and parmesan. Cut a second sheet of filo in half and place one half on top of parmesan. Cut stack in half lengthways then divide each half into thirds. You should now have six (roughly 9cm) squares.
- Place about 1 tsp onion along the diagonal of each square, add a small slice of feta and a slither of quince paste on top.
- Roll up each square from a corner where there is no filling. Brush end flap with butter to seal. Place, join side down, on tray. Repeat with remaining filo.
- Bake for 12 minutes or until ends are light gold and pastry is crisp. Drizzle with a little honey and sprinkle with thyme.
- These can be prepared the day before cooking. Cover with damp paper towel and plastic wrap and keep in fridge.
These borek are so moreish, serve them to your guests when entertaining and they’ll be very happy. This recipe was from the December/January issue of NADIA magazine which featured some really great canapes perfect for Christmas shindigs. Some of the others are Shrimp & Avocado Wonton Cups, Little Chicken Skewers and Salmon and Cucumber Canapes. Check out more of my entertaining recipes right here. These can be prepared the day before cooking. Cover with damp paper towel and plastic wrap and keep in fridge until you’re ready to finish them off in the oven.