Ingredients
Serves 4-6
12 sheets of Fillo Pastry
100g melted butter
100g vegetable oil
1 onion, chopped
1 leek, chopped
½ tsp salt
2 potatoes
1 tbsp cranberries
100 g feta cheese
1 bunch dill
1 bunch parsley
1 tsp paprika
1 tsp cumin
2 eggs
100 g yoghurt
125 ml vegetable oil
Sesame seeds, to garnish
Green chilli yoghurt
2 long green chillies
2 garlic cloves
250 g strained yoghurt (labneh)
salt
1 tsp hot paprika
Method
Before you begin this Filo Pastry recipe, take your packet of Filo Pastry out of the fridge 2 hours before you need it, still in its plastic bag and allow it to come up to room temperature.
For the borek filling
Roast the potatoes in a 200C oven for 30 minutes.
Add oil to a pan on medium heat, then add onion, leek and salt and cook slowly until caramelized.
Take the potatoes out of the oven, add potatoes to the onion mix, mash them a little and cook for another five minutes.
Add cumin and paprika, and stir to combine. Take off from the heat, pour the mixture into a deep bowl and rest to cool down. Chop the parsley and dill, combine with potato mix and add in cranberries and crumbled feta cheese. Mix well and set aside.
For the basting liquid
In a separate bowl, combine the eggs, yoghurt and oil and set aside.
Assembling the borek
Take a sheet of Filo Pastry and brush with melted butter, lay another on top. Brush the top Fillo with butter and add one more Fillo sheet on top. Add a thin layer of mixture across the bottom of the Fillo and carefully roll and then curl around and place in a baking tray. Repeat a few more times.
Brush the borek with the yoghurt mixture, garnish with sesame seeds and cook on 180 degrees Celsius for 10-15 minutes or until golden brown.
Green chilli yoghurt
For the yoghurt, fry the chillies on a shallow pan for five minutes. Set aside and peel the skin then chop the peppers finely and mix with yoghurt, grated garlic and salt.
Serving suggestion
Cut the borek in half and put in middle of the plate - pour some of the green pepper yoghurt next to the borek and serve.
Recipe by Coskun Uysal - Everyday Gourmet.