Feta & Onion Borek
Inspiration came from my travels and a visit to the Croatian Coast, where they sold delicious salty feta and spinach boreks for breakfast!
2 Tbsp olive oil
300g onions (about 3 medium), halved and sliced
2 Tbsp fresh thyme leaves, plus a few extra to garnish
9 large sheets filo pastry
3 Tbsp melted butter
50g parmesan, finely grated
90g quince paste or other fruit paste
1 Tbsp manuka honey, to serve
Preheat oven to 180°C fan bake. Line an oven tray with baking paper. Heat oil in large frying pan, add onion and thyme, cover and cook on medium heat for 5 minutes. Uncover, stir and cook for a further 5 minutes or until softened. Season with salt and pepper and let cool.
Place filo on large board and cover with damp a tea towel. Take one sheet and brush half of it with melted butter. Fold other half on top, lightly brush with butter and sprinkle over a little black pepper and parmesan. Cut a second sheet of filo in half and place one half on top of parmesan. Cut stack in half lengthways then divide each half into thirds. You should now have six (roughly 9cm) squares.
Place about 1 tsp onion along the diagonal of each square, add a small slice of feta and a slither of quince paste on top. Roll up each square from a corner where there is no filling. Brush end flap with butter to seal. Place, join side down, on tray. Repeat with remaining filo.
Bake for 12 minutes or until ends are light gold and pastry is crisp. Drizzle with a little honey and sprinkle with thyme.
Hands-on Time: 30 minutes | Cooking time: 12 minutes
Makes: about 20 boreks
Credit: Nadia Magazine
Photography & styling: Vanessa Lewis
Tip: Plan ahead – these can be prepared the day before cooking. Cover with damp paper towel and plastic wrap and keep in fridge