Tepsi boregi (borek)
Borek are the much loved pastries and pies of all shapes and sizes that are common in Turkey and the Balkans. Savoury borek can be filled with vegetables, cheese or meat and sweet ones with fruit and nuts. I have given three different fillings: cheese, spinach and minced meat. I have used filo pastry which is similar to Turkish yufka pastry. Try to find fresh filo if you can, rather than frozen, as it's easier to handle. This lovely pie is quick and easy to make.
Ingredients
1 packet filo pastry (14-15 sheets). Remove filo from the fridge two hours before you use it.
3 free-range eggs, lightly beaten
1 1/2 cups milk
1/2 cup extra-virgin olive oil
sea salt and freshly ground black pepper
sesame or nigella seeds to sprinkle
For cheese borek filling
200g feta cheese, crumbled
200g firm mozzarella, grated
1 bunch dill or parsley, chopped
freshly ground black pepper
For spinach borek filling
2 bunches of English spinach, washed or 1 packet of frozen spinach, defrosted
1 onion, chopped, or 4-5 spring onions, sliced
1 tbsp olive oil
200g feta cheese, crumbled
sea salt and freshly ground black pepper
For meat borek filling
1 large onion, chopped
1 tbsp olive oil
500g minced lamb, veal or beef
1/2 tsp allspice or sweet paprika
2 tbsp chopped parsley
sea salt and freshly ground black pepper
Method
For cheese borek filling: Combine all the ingredients. Other cheeses could be included such as cottage, haloumi, edam, gouda or cheddar. Add a cooked mashed potato to the filling as a variation.
For spinach borek filling: Wilt the spinach and squeeze out the moisture, and then roughly chop. Fry the onion in olive oil and combine with the spinach, feta and pepper. You could also add half a bunch of chopped dill.
For meat borek filling: Fry the onion in the olive oil until softened. Add the meat and stir-fry until cooked. Add the allspice or paprika, salt, pepper and parsley.
The pie
You will need a 30cm x 25cm, or thereabouts, shallow baking pan. Brush it with olive oil. Prepare the filling of your choice. Mix the egg, milk, olive oil and seasoning together to spread between the layers of filo.
To assemble the pie
Open the packet of filo, carefully unroll and take out 14 or 15 sheets. Cover them with a dry tea towel and then with a damp tea towel. Keep the filo covered as you work to stop it becoming dry and brittle. Roll up the remaining pastry and return to the fridge.
Lay two sheets of filo sideways and slightly overlapping in the baking dish so that it hangs over all sides. Slosh about a tablespoon or small ladle full of the egg, milk and oil mixture over the filo and spread it around with the back of the spoon or a pastry brush.
Work quickly and add another six sheets of filo inside the tray adding the milk and egg mixture between each and spreading it as you go. Don't worry about creases and folds as they won't show. Now spread the filling evenly over the filo layers.
Layer the remaining six or seven filo sheets in the tray over the filling, adding the egg mixture between them as before.
Finally fold in the overhanging pieces of filo to encase the boregi. Tip the last of the egg and milk mixture over the top and sprinkle with sesame seeds or nigella seeds.
To bake the pie
Preheat the oven to 180C fan, 200C regular. Bake the tepsi boregi for 30 minutes until puffed up and golden. Let it sit for five or 10 minutes before serving. Cut into squares and serve with a tomato and cucumber salad. The boregi reheats well and can even taste better then.
To serve
Tepsi boregi can be eaten as mezze, for a light meal, or as a snack at any time. Serve with a simple shepherd's salad of tomato, cucumber, onion and parsley, dressed with equal parts of lemon juice and olive oil. Season and garnish the salad with radishes, green pepper or pomegranate arils.
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