CARROT, OREGANO & FETA BOREK SWIRLS

Borek are versatile enough to accommodate a variety of different fillings. Classics are minced lamb, cheese or spinach, but this carrot, oregano and feta version is delicious, beautiful and quite easy to make.

MAKES 6

H 1kg carrots, peeled and chopped into 1cm pieces

H olive oil

H 1 tsp dried wild oregano

H 200g feta cheese, crumbled

H 1 small packet (about 30g) of fresh oregano, leaves roughly chopped

H 6 sheets of filo pastry

H 60g butter, melted

H Maldon sea salt flakes and freshly ground black pepper

H rocket salad, to serve

H Preheat the oven to 220C/200C fan/gas 7. Line a large baking tray with baking paper.

H Put the carrots on the lined tray. Drizzle with olive oil, season with salt and pepper and sprinkle over the dried oregano, then coat the carrot pieces evenly in the oil and seasonings. Spread out and roast for 30-35 minutes or until starting to brown and char around the edges. Remove from the oven and leave to cool.

H Put the feta, fresh oregano, a generous amount of black pepper and the carrots into a large mixing bowl and mix together.

H Line your large baking tray with fresh baking paper. Lay a filo sheet lengthways on a clean work surface or chopping board. Divide the carrot mixture into 6 equal portions. Form a portion into a long sausage shape near the bottom long edge of the filo, leaving a generous 2.5cm border clear at either end. Carefully, but very loosely, roll up the pastry to make a long cigar and seal the edge with melted butter. Coil the cigar into a snail shape without tightening the looseness of the pastry but squeezing and cupping it gently to keep it loose as you curve it round. Place on the lined tray and brush butter all over the exposed edges, trying to seal any broken bits using the butter and bits of pastry from the ends. Repeat with the remaining filo sheets and carrot mixture.

H Bake for 22-25 minutes until golden brown. Remove from the oven and serve with a rocket salad.