Less than 1 hour
Not too tricky
Makes 5 boregi
To make the filling:
250g spinach, washed, roughly chopped, squeezed to remove the water
200g feta cheese, crumbled
2 eggs, whisked
2 spring onions, finely sliced
1 tsp nigella seeds
¼ tsp ground nutmeg
2 tbsp dill stalk, finely chopped
1 tsp sea salt
½ tsp freshly ground black pepper
To make the boregi:
5 filo pastry sheets
50g butter ghee (or clarified butter)
1 egg, whisked for the egg wash
Fresh dill, chopped
Preheat the oven to 190C/375F/gas mark 5 and line a large baking tray with baking parchment.
Add all the filling ingredients to a bowl, mix well and refrigerate for 30 mins before use. The egg will set and bind the filling together.
Open the packet of filo pastry. Lay them on dry surface and cover with a damp tea towel. This will minimise the chance of the ultra-thin pastry drying out and cracking when you roll it. Working with one filo sheet at a time, place on a dry surface with the long edge facing you. Roughly divide the filling in the bowl. Place the filling along the longest edge, leaving about 2cm of room at each end. Carefully roll into a long sausage shape. Generously brush with butter ghee. Gently arrange the long sausages into tight coils. Repeat for all 5 filo pastries.
Place on a baking tray and brush with the beaten egg and sprinkle with poppy seeds. Bake for 30 mins or until golden brown.
Transfer to a serving dish and sprinkle with chopped dill.
Recipe by James Walters, self-taught chef and founder of Arabica, for the #BakeforSyria Cookbook.