Triangles or Borek?

We are making a quick visit back to my Asia Challenge. This week, I decided to make borek. Borek are little filo/phyllo pastry parcels stuffed with really almost anything. They can be stuffed with meat, veggies, and cheese. I am pretty sure that every culture has some kind of variety of stuffed dough/pastry snack. Here in the UK, it’s a pasty.

For dinner, I made two kinds of borek. An olive and feta borek and a spinach and feta borek. These would be great for a dinner party or for a mezze dinner at home.

olive and feta borek

Borek

1 package of filo/phyllo pastry
3 tbsp butter, melted
2 cups of filling of your choice

1. Preheat oven to 200C/400F.
2. Cut filo pastry into three long equal strips. Wrap two of the strips in a damp paper towel to avoid drying out while you work with one strip at a time.
3. Place 1 tbsp of filling on the bottom of the pastry. Form into triangles. Here is a good diagram of what I am talking about.
4. Continue to work in batches until all of the filling or pastry is used, being careful to work fast as to not dry out  the working pastry.
5. Brush each triangle with butter and bake on a tray for 10-15 minutes until golden brown.

Olive and Feta Filling (makes 1 cup)
3/4 cup black olives
100g/4oz feta
1 tbsp cream cheese
1 green onion, chopped
2 tbsp parsley, chopped

Blitz everything in a food processor until well chopped and mixed.

Spinach and Feta Filling (makes 1 cup)
3/4 cup cooked spinach, well-drained (I used frozen.)
100g/4oz feta
1 tbsp cream cheese
1 green onion, chopped
2 tbsp parsley, chopped
1/2 tsp dill

Blitz everything in a food processor until well chopped and mixed.

If you end up with extra filo pastry, I like to fill it with chopped up chocolate or fruit and bake it to make a quick dessert. I really do not like to waste filo because it can be quite expensive.

Hope you enjoy!

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