Spinach borek pastries with tomato and pomegranate salad
These easy Turkish vegetarian borek are great as part of a mezze spread or tucked in a picnic or packed lunch. They'd also make perfect snacks for a party. Serve them hot or cold.
Ingredients
For the borek
- 275g/9¾oz frozen whole leaf spinach, thawed
- 170g/6oz feta, crumbled, plus extra to serve
- 50²µ/1¾´Ç³ú pine nuts, toasted
- large pinch ground nutmeg
- 4 sprigs fresh mint, chopped
- 100ml/3½fl oz double cream
- 100ml/2fl oz yoghurt
- 6 ready-rolled filo pastry sheets
- 1 free-range egg, beaten
For the tomato and mint salad
- 300g/10½oz heritage tomatoes, chopped
- 25g/1oz walnuts, chopped
- 25g/1oz pomegranate seeds
- 30ml/1fl oz pomegranate molasses
- 1½ tbsp olive oil
- 2 fresh flatleaf parsley sprigs, chopped
- 2 tbsp chopped fresh mint, plus extra for serving
- 2 tbsp chopped fresh dill
- salt and freshly ground black pepper
Method
Squeeze the thawed spinach in your hands over the sink to get as much water out as possible. You should be left with around 200g/7oz.
Place the spinach, feta, pine nuts, mint and 50ml/2fl oz of the cream in a large bowl and mix to combine. Preheat the oven to 200C/180C Fan/Gas 6 and grease a baking tray.
Combine the yoghurt and remaining 50ml/2fl oz cream in a small bowl. Lay out 2 sheets of filo pastry side by side on a work surface. Brush them with the yoghurt mixture then top each with another sheet, and repeat once more so each pastry square has three layers.
Arrange half of the spinach filling in a line about 2cm/¾in away from one edge of the first pastry square. Roll the pastry up tightly to create a filo cylinder. Repeat with the remaining filling and second pastry square.
Cut each cylinder into 5-6 pieces and place on the baking tray. Brush the pastries with the egg and bake in the oven for about 15–20 minutes, or until golden.
For the tomato and mint salad, place all of the ingredients in a large bowl and mix together to combine. Season with salt and pepper.
Serve with the salad on the side.
Recipe Tips
This recipe can easily be doubled or tripled. Keep the borek in an air-tight container in the fridge and they'll be great for picnics or packed lunches.
