Feta cheese brik

Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

Something like a large, flat, failure of a spring roll, a brik is a Tunisian pastry, traditionally made from skin-thin sheets of warkha pastry which take centuries to learn how to make. A packet of Asian spring roll wrappers from an Asian food store freezer, on the other hand, takes only minutes to learn how to open. Hopefully.


  • 4 large spring roll wrappers
  • 1 cup feta cheese
  • 2 tbsp finely chopped parsley
  • 2 tbsp finely chopped coriander
  • vegetable or light olive oil for frying
  • 1 tsp cornflour mixed with 1 tbsp cold water
  • 1 tsp sea salt
  • ½ tsp freshly ground black pepper
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • 4 free range eggs


Remove wrappers from freezer 10 minutes prior to cooking. Mash feta cheese with parsley and coriander. Heat oil in a wok or frypan to 2.5 cm (1 in) deep. Mix salt, pepper, coriander and cumin in a small bowl.

Place one spring roll wrapper on workbench. Dip finger in cornflour mixture and run along edges. Lay sheet over a bread and butter plate, to form a slight hollow in the centre. Spread a tablespoon of the herbed cheese in the centre. Crack one egg, discard white, and gently place the yolk in the centre of the cheese. Sprinkle with a little of the spice mix. Draw the edge of pastry closest to you over the egg, about two-thirds towards other end, working quickly. Fold the far end of pastry towards you, and pinch the ends tight to seal them.

Slip package from the plate into the hot oil, and cook for around 3 minutes turning once - by then the pastry should be golden and the egg inside still slightly soft. Drain on paper towel. Cook remaining parcels and serve immediately.