Spinach & Feta Cigars: a Twist on Borek
Ingredients
- 1 pack filo pastry (450g)
- 1 pack frozen chopped spinach (450g)
- 1 tablespoon olive oil
- 1 small red onion
- 1 pack feta cheese (lacto-free feta recommended)
- 1 clove minced garlic
- 30g chopped coriander (optional)
- Salt and pepper to taste
- Black sesame seeds (for topping)
- Beaten egg (for brushing over or milk)
Preparation
Thaw and drain the frozen spinach overnight.
Heat some olive oil in a large pan or wok.
Sauté the onions on medium-low heat until translucent.
Add the drained spinach and minced garlic.
Mix and cook for a few minutes to remove excess water.
Remove from heat, crumble in the feta cheese, and season with salt and pepper.
Add chopped coriander (optional but adds flavor).
Take a sheet of filo pastry and fold it in half along its natural fold.
Place two tablespoons of the spinach mixture in the center of the folded pastry.
Fold the filo over and tightly tuck the filling to create a cigar shape, then roll it up.
Brush the cigars with beaten egg and sprinkle black sesame seeds on top.
Bake in the oven at 180°C for about 15-20 minutes.