Haloumi, feta and mint boureki with Greek salad
When rolling the filo pastry, make sure you keep it loose. If it’s rolled too tightly, the pastry will split.
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Serves
6
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350 gm
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ricotta
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150 gm
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haloumi, coarsely grated
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130 gm
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Greek feta, coarsely crumbled
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2
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eggs, lightly beaten
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1½ tbsp
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dried mint
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24
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filo pastry sheets (about 1 packet)
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125 ml
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(½ cup) olive oil, for brushing
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| Greek salad |
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500 gm
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heirloom tomatoes, such as tigerella and ox-heart, coarsely chopped
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1
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telegraph cucumber, coarsely chopped
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110 gm
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(¾ cup) Kalamata olives
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100 gm
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Greek feta, coarsely crumbled
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60 ml
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(¼ cup) extra-virgin olive oil
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1
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lemon, juice only
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1 cup
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flat-leaf parsley (loosely packed), coarsely torn
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1
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Preheat oven to 200C. Combine ricotta, haloumi, feta, eggs and mint in a bowl, season to taste and set aside.
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2
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Lay a sheet of filo on a work surface, brush with olive oil and top with another layer of filo, then repeat. Brush top with oil, then spoon one-sixth of filling along the longest side of the pastry, leaving 3cm at each end. Fold in sides, then roll up loosely and twist into a coil. Place on an oven tray lined with baking paper. Repeat with remaining pastry and filling. Brush tops with remaining oil and bake until golden and cooked through (15-20 minutes).
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3
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Meanwhile, for Greek salad, combine ingredients in a large bowl, toss to combine, season to taste and serve with boureki.
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This recipe is from the March 2010 issue of Australian Gourmet Traveller.
RECIPE Alice Storey
PHOTOGRAPHY Chris Chen
STYLING Emma Knowles and Alice Storey