Spinach and Feta Cigars Borek Style
Ingredients
- 1 pack filo pastry (450g)
- 1 pack frozen chopped spinach (450g)
- 1 Tbsp olive oil
- 1 small red onion
- 1 pack feta
- 1 clove minced garlic
- 30g coriander chopped (optional)
- Salt and pepper to taste
- Black sesame seeds for topping
- Beaten egg for brushing or milk
Preparation
Thaw and leave drain your frozen spinach overnight
Heat some olive oil in a large pan or wok
Sauté the onions on mid-low heat until translucent
Add the drained spinach and garlic
Mix and cook for a few minutes to dry out any extra water
Remove off heat, crumble in the feta with your hands and season; feta is usually salty so you may or may not need salt, pepper is a must
Add chopped coriander (optional but really adds to flavour)
Take a sheet of filo pastry and fold it in half (it usually has a natural fold)
Take two tablespoons of spinach mix in the centre
Fold filo over and tightly tuck the filling into a cigar shape and roll
Brush with some beaten egg and sprinkle with black sesame seeds
Cook in oven at 180C for about 15-20 minutes