BÖREK

MAKES 6-8 ‘SNAILS’ / PREPA­RA­TION 25 MIN­UTES / COOK­ING 45 MIN­UTES

Cuisine - - PREVIEW -

oil, for greas­ing and brush­ing 350g fresh spinach or Swiss chard leaves, rinsed good hand­ful of flat-leaf pars­ley, chopped 100g feta, chopped ¾ teapoon salt 350g packet filo pas­try, de­frosted

Pre­heat the oven to 180°C. Oil a shal­low round cake pan about 30cm in di­am­e­ter.

Lightly cook the spinach and pars­ley in a lid­ded pan with just the wa­ter cling­ing to the leaves af­ter wash­ing. When the leaves have wilted, drain through a sieve and let cool. I later give them a good squeeze to get rid of any re­main­ing wa­ter. Once cold, mix with the feta and salt and set aside.

Un­roll a sheet of filo. Spoon a lit­tle of the spinach mix­ture down the long edge, then roll up like a cigar. If it splits or seems frag­ile, roll an­other sheet of filo around it. Take care not to do this too tightly or it will split again while cook­ing. Coil the cigar into a snail shape. Re­peat this process un­til you have made 6-8 ‘snails’, then ar­range them neatly (sides touch­ing) in the pre­pared pan. Brush with oil and bake for 40 min­utes, or un­til golden brown.

WINE A per­fumed, lively pinot noir. Try the Te Kairanga Pinot Noir 2015

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