Recipes

Feta and parsley borekas with lightly pickled cucumber and onion salad
by Lauren Dubell-Beadle

Notes

I usually make more than I think we can eat, then they’ve all gone by the next morning as they are so easy to eat!

Ingredients

Borekas:
  • A block (or 2 depending on how many you make) of Feta cheese
  • Parsley (a handful or 2)
  • Lazy garlic
  • Filo pastry
  • Chunk of butter
Salad:
  • A cucumber
  • Red or white onion (I tend to use whichever I have in the cupboard)
  • Half a cup or rice vinegar
  • Tablespoon of sugar
  • Half a teaspoon of salt
  • Quarter of a teaspoon of peppercorns

Method

  1. In a small pan heat up the rice vinegar, sugar, salt and peppercorns until is it at boiling point. Take off the heat and leave to cool for about 20 mins.
  2. Meanwhile finely slice the cucumber and onions (I use a mandolin) and add to a ziplock bag or a shallow dish. When the vinegar has cooled, remove the peppercorns and pour over the cucumber and onions.
  3. Cover or zip the bag and leave in the fridge for about an hour, mixing it every now and then to make sure all the veg get a good amount of time in the vinegar.
  4. Crumble the feta in a large bowl and finely chop up the parsley. Put in a tablespoon (or more of you like it) of lazy garlic and mix/ mush it all together.
  5. Melt the butter in the microwave and cut up the filo pastry into about third of a sheet (maybe about 2inches wide). Brush the butter along the edges to stick the pastry together, then add a tablespoon of the feta mix to the bottom left corner, then fold up to the top corner in a triangle. Then keep folding the rest of the parcel following the triangle shape. Make sure there are no open edges or it will all spill out. (This is the time consuming bit!)
  6. Add to a baking tray as you make them and bake at 180c for 12 minutes. Eat and enjoy!
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