Feta and herb borek

A crowd-pleaser.
Herb and feta borek on a red plate with golden crispy pastry.Immediate Media

There are many variations of borek found all over the world, spanning the Balkans all the way to North Africa.





Preheat oven to 180°C (fan-forced). To make the filling, use a fork to mash the feta in a small bowl. Add the chilli, shallots, coriander, mint, dill and oil. Mix until well combined.


To make the sauce, whisk the egg, oil and milk in a small bowl.


Lay the filo sheets on a clean work surface and cover with a clean, damp cloth to ensure they don’t dry out as you work. Spray the base of a shallow 20cm round ovenproof dish with cooking spray. Layer six sheets of filo in the bottom of the dish, overlapping them by about 45 degrees and fanning them out, ensuring that half of each sheet covers the base while the other half overhangs the dish. Between each addition, liberally brush the sheets with the sauce. The entire base should be covered with the filo, and the filo generously basted in the sauce.


Add the filling to the dish, then fold the overhanging filo over the filling to enclose it, brushing the sheets with more sauce as you do. Cover the top with a final sheet of filo, but don’t brush this with the sauce.


Whisk the egg yolks with the oil. Brush the egg mixture over the borek. Sprinkle with the nigella seeds and sesame seeds. Bake for 30 minutes or until golden brown.

PER SERVE 1790kJ (428Cal), protein 19g, total fat 30g (sat. fat 8g), carbs 17g, fibre 7g, sodium 624mg

Carb exchanges 1 • GI estimate low • Lower carb

Nutritional information
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