For the borek 3 filo sheets 50g melted butter ½ thinly sliced onion 1 julienne Carrot ½ julienne leek Handful of spinach 10g unflower seed 30g feta Bunch of herbs
For the Salsa Verde Handful of parsley Handful of coriander Handful of mint 1tsp capers 1 garlic clove
This is a vegetarian version of the ancient Turkish Borek. I cook this dish at home when ever i have lots of scraps veg scraps. It’s perfect for keeping on top of waste, you can put pretty much anything into it.
Add to a bowl all of the prepared vegetables with a good pinch of salt and set aside to soften. While this is happening brush a tart case with half of the melted butter then begin to layer three of the filo sheets into the tart case making sure to tuck the pastry into the corners of the case. Turn back to the vegetable mixture and add to it the spinach, feta, sunflower seeds and herbs. Give this a good mix check the seasoning then spoon into the tart case. Layer three more sheets of filo on top brushing more butter between each layer and atop the final layer. Tuck the edges in with the back of a spoon sealing the vegetables in as best you can so the steam with in their own juices.
Bake in the oven at 180c for 12-15 minutes or until golden brown.
While the Borek is baking blend together all the ingredients for the salsa Verde together with enough Chateau Le Oube organic olive oil to create a thick sauce. Alternatively bash everything together with a pestle and mortar then add the olive oil to create the sauce.
The Cookery School at Daylesford