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Haloumi, feta and mint boureki with Greek salad

You'll need

350 gm ricotta 150 gm haloumi, coarsely grated 130 gm Greek feta, coarsely crumbled 2 eggs, lightly beaten 1½ tbsp dried mint 24 filo pastry sheets (about 1 packet) 125 ml (½ cup) olive oil, for brushing   Greek salad 500 gm heirloom tomatoes, such as tigerella and ox-heart, coarsely chopped 1 telegraph cucumber, coarsely chopped 110 gm (¾ cup) Kalamata olives 100 gm Greek feta, coarsely crumbled 60 ml (¼ cup) extra-virgin olive oil 1 lemon, juice only 1 cup flat-leaf parsley (loosely packed), coarsely torn


  • 01
  • Preheat oven to 200C. Combine ricotta, haloumi, feta, eggs and mint in a bowl, season to taste and set aside.
  • 02
  • 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).
  • 03
  • Meanwhile, for Greek salad, combine ingredients in a large bowl, toss to combine, season to taste and serve with boureki.
This recipe is from the March 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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