Savory Börek (Turkish Pastry) with Cheese
Ingredients
- For the pastry
- 6 large Filo dough (alternatively, 2 rectangular puff pastry sheets)
- For the cheese filling
- 100 grams Feta
- 200 grams thick Yogurt (0.1% fat) Turkish or Greek (6-10% fat)
- 3 sprigs fresh mint
- 1 tsp organic Lemon peel
- salt
- freshly ground peppers
- 1 tsp olive oil
- 2 Tbsps butter
Preparation steps
For the cheese filling, crush the feta finely in a bowl with a fork. Stir in the yoghurt. Rinse the mint leaves, shake dry, chop and stir into the yogurt mixture along with the lemon zest. Season with salt and pepper and stir in 1 teaspoon of olive oil.
Melt the butter over low heat. Lay a dough sheet on a work surface and brush with the melted butter. Place a second sheet on top, brush with butter, end with the third sheet. Prepare the remaining dough sheets in the same manner, forming a second stack.
Arrange the two stacks on the work surface and gently spread as smooth as possible with the palm of your hand so that the butter is not pushed out toward the edges. Cut into squares about 10 x 10 cm (approximately 4 x 4 inches).
Place 1-2 teaspoons of the cheese filling in the center of each square. Brush the edges with a little water and fold the dough into a triangle, pressing slightly. Place the pastries on a greased baking sheet and bake in a preheated convection oven at 160°C (approximately 325°F) for 30-40 minutes, until golden brown. Serve warm.
