Wild greens and feta börek

(Serves 8)

Friday - - Society Living Leisure -

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.

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