Spinach and Feta Borek

Name: Spinach and Feta Borek
Yield: Makes 12
Ingredients: 2 tbsp nigella seeds; 150 g feta, crumbled; 550 g fresh spinach; 6 sheets filo pastry; 1 large egg, beaten; 20 g vegetarian Parmesan-style cheese, grated; 3 spring onions, trimmed and thinly sliced; 100 g unsalted butter, melted; a few grinds of black pepper; 1 tsp finely chopped flat-leaf parsley

Preparation info

Makes
12

Difficulty
Medium

Appears in

The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

About

These make excellent vegetarian finger food – hot, crunchy, buttery, with the salty kick of feta. They don’t keep very well, but there are unlikely to be leftovers. I like to serve them to accompany drinks. Just make sure they are warm rather than oven-hot.

Ingredients

6 sheets filo pastry
550 g fresh spinach
150 g

Supper
Vegetarian

Method

Heat the oven to 220°C/fan 200°C/gas mark 7. Line a large baking tray with baking parchment. Put a clean, damp cloth over the filo pastry to prevent it from drying out.
Wash the spinach, then put it in a large saucepan with the water still clinging to its leaves. Cover the pan, set it over a medium heat and