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Feta & Onion Borek

Feta & Onion Borek

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Inspiration came from my travels and a visit to the Croatian Coast, where they sold delicious salty feta and spinach boreks for breakfast!

Ingredients

​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
170g feta
90g quince paste or other fruit paste
1 Tbsp manuka honey, to serve

Method

Step 1
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.

​Step 2
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.

Step 3
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.

Step 4
Bake for 12 minutes or until ends are light gold and pastry is crisp. Drizzle with a little honey and sprinkle with thyme.
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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​

    CONTACT TRACEY

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tracey@thegalley.co.nz
+ 64 9 476 0265
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  • Home
  • Recipes
    • Spring >
      • Lemon Drops
      • Lemonade Syrup
      • Lemon & Buttermilk Donuts
      • Rice Paper Rolls
      • Olive Crusted Lamb
    • Summer >
      • Breakfast Berry Cookies
      • Zucchini Noodles
      • Greek Tomato Fritters
      • Oysters Japanese Style
      • Artichokes with Tomato Vinaigrette
      • Feta & Onion Borek
      • Blackcurrant Cheesecake
      • Eggplant, Tomato Salad
    • Autumn >
      • Apple Pie
      • Tuna Tataki
      • Apple Cider Pork Chops
      • Turkish ​Peppers
      • Pear & Almond Sponge
    • Winter >
      • Tamarillo Beef Bourginone
      • Local Fresh Fish Pie
      • Middle Eastern chicken
      • Lamb Cashew Curry
    • Winter Deserts >
      • Rhubarb and Orange Crumble
      • Chocolate Fudge Pudding
      • Lemon Sago Pudding
    • Breads >
      • Sourdough Bread & Starter
      • Grain Loaf
      • Cinnamon Raisin Loaf
      • Soda Bread
      • Naan Bread
    • Balinese Recipes >
      • Beef Satay with Fragrant Yellow Rice
      • Sweet Tempeh & Wok Fried Vegetables
      • Lemongrass Chicken with Spinach
    • Greek Recipes >
      • Spanakopita
      • Stuffed eggplants baked in a yoghurt sauce
      • Fish Kebabs
      • Cherry Tomato, Feta & Mint Keftedes
      • Semolina, orange & almond syrup cake
      • BBQ leg of lamb with lemon potatoes & olives
    • Mairangi Bay Newsletter Seasonal Recipes >
      • Strawberry and Rhubarb Jam
      • Sweet n Sour Carrot Salad
      • Marmalade
      • Apple Crumble Oat Muffins
      • Lamb, Quinoa & Tomato Soup
      • Sultana Cake
      • Feijoa Conserve
      • Cherry Clafoutis
      • Beetroot, Apple & Blue Cheese Salad
      • Apple and Almond Tart
      • New ANZAC biscuits
      • Feijoa and Lime Poppyseed Muffins
      • Celebration Apple Cake
      • Cinnamon Oysters
  • About Tracey
    • Profile
  • Commercial & Publishing Work
    • Recipe Writing & Styling >
      • Kiwi Gardener Magazine
      • Good Magazine
      • Air NZ Kia Ora Magazine
      • NZ Life & Leisure Magazine
      • Taste Magazine
      • Nadia Magazine
      • Healthy Food Guide
      • Menu Consultation
    • Advertising Creative
  • Community Projects
  • Food & Travel
    • India 2017
    • Bali, Indonesia
    • Greece
    • Sydney, Australia
    • Melbourne, Australia
    • New Zealand
    • From my kitchen
    • My Instagram
  • Contact