The Simple Things
Rainbow chard and feta borek
Crunchy pastry and creamy feta make this an above average packed lunch.
For the filling:
2 tbsp olive oil 1 onion, peeled and finely chopped 1 garlic clove, peeled and finely chopped 1 tsp cumin 100g rainbow chard A small handful fresh parsley 2 tbsp lemon juice 200g feta cheese
For the egg wash:
2 eggs 250ml plain yogurt 5 tbsp olive oil
8 small sheets filo pastry Black sesame seeds or nigella seeds 1 Preheat the oven to 200C/
Fan 180C/Gas 6 and line a baking tray with baking paper.
2 To make the filling, heat the oil in a large frying pan over a medium-low heat. Add the onion, garlic, cumin, plus a pinch of salt and some freshlyground black pepper, then sauté for 5 mins, or until the onion softens.
3 Finely chop the chard stalks and coarsely chop the leaves then add to the pan along with the parsley. Season to taste and sauté for a few mins more, or until the chard starts to wilt. Once the chard is cooked, remove from the heat, stir through the lemon juice and set aside to cool slightly, before stirring through the feta.
4 To prepare the egg wash, crack the eggs into a medium-sized bowl, add the yogurt and olive oil and whisk together. Add a few tablespoons to the filling and stir. Set the rest aside.
5 To assemble, cut the filo pastry sheets into 20cm x 25cm rectangles and place on a clean work surface, covering with a clean damp tea towel to stop them from drying out. Taking a single sheet of filo pastry, brush with the egg wash and spread some of the filling out evenly in a line at the bottom of the sheet. Fold in the edges and then gently roll the sheet into a log. Repeat with the rest of the filo sheets and the filling.
6 Transfer to the baking tray, then brush each borek with the remaining egg wash and bake for 25-30 mins, or until golden and crunchy.