Wild greens and feta börek
Prep time: 15 mins Baking time: 35 mins
200g fresh wild watercress 300g fresh wild rocket 2 tbsp olive oil 200g feta cheese, crumbled 1/2 tsp crushed black peppercorns 1/2 tsp crushed red peppercorns 2 eggs 250ml milk 6 tbsp melted unsalted butter 20 sheets of filo pastry 2 tbsp nigella seeds
1 Preheat fan oven to 200°C. In a pan, sauté watercress and rocket in olive oil for 2 minutes over a medium heat, until just wilted. Once cool enough to handle, squeeze out the excess liquid. Place in a large bowl and combine with feta cheese and black and red pepper.
2 In a separate bowl, beat eggs, then stir in milk and melted butter.
3 Lightly oil a 25 x 35cm baking tray and lay in the first sheet of filo pastry.
4 Brush generously with the egg mixture and top with another sheet. Repeat this until you have used 10 of the filo sheets.
5 Spoon on the wild greens and feta mixture and top with the remaining 10 filo sheets, brushing with the egg mixture between each sheet, as before. Pour any remaining egg mixture over the final layer and sprinkle with the nigella seeds.
6 Bake in the oven for 30-35 minutes, until golden brown. Remove and allow to cool before cutting into squares.