Cheese and Herb Börek Spiral
Inspired by techniques from Serious Eats.
A golden, crisp filo spiral filled with a herby mix of feta, Monterey Jack and goat cheese, baked until deeply golden and cut into wedges.
Always check the labels of the products you use.
Method
- 1
Filling. Mix the 225 g feta, 115 g Monterey Jack, 70 g goat cheese, 60 g herbs, spring onions, 2 eggs and ¼ tsp pepper, then chill covered.
- 2
Butter. Oven 190°C, melt the 140 g butter in a small pan, swirling, until the foaming stops but the solids are not browned, 5-7 min.
- 3
Layer. Lay 1 sheet of filo with the long side toward you, brush with butter, top with a second sheet and brush again.
- 4
Roll. Spoon one-third of the filling along the near edge, roll up into a loose rope, then gently scrunch it shorter like a concertina.
- 5
Coil. Coil the rope in the middle of the lined tin, then repeat twice more, joining each rope to the end of the spiral.
- 6
Patch. Use the remaining 3 sheets of filo, buttered and scrunched, to patch any gaps or wrap the outer edge.
- 7
Finish. Brush the top generously with butter and scatter over the sesame and nigella seeds.
- 8
Bake. Bake until deep golden and crisp, 35-40 min, then cool on a rack for 10 min before cutting into wedges.
Storage
Best served the day it's baked while the pastry is crisp; keep any leftovers covered in the fridge and reheat in the oven until hot (71°C) in the centre. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- medium bowl
- small saucepan
- pastry brush
- 25 cm round tin or ovenproof frying pan
- baking paper
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 407 kcal |
| Protein | 14 g |
| Carbohydrate | 20.2 g |
| of which sugars | 1.6 g |
| of which free sugars | 0 g |
| Fat | 30.4 g |
| of which saturates | 18.2 g |
| Fibre | 1.3 g |
| Salt | 1.42 g |
Protein per 100 kcal
3.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
