350 gmricotta 150 gmhaloumi, coarsely grated130 gmGreek feta, coarsely crumbled2eggs, lightly beaten1½ tbspdried mint24filo pastry sheets (about 1 packet)125 ml(½ cup) olive oil, for brushingGreek salad500 gmheirloom tomatoes, such as tigerella and ox-heart, coarsely chopped1telegraph cucumber, coarsely chopped110 gm(¾ cup) Kalamata olives100 gmGreek feta, coarsely crumbled60 ml(¼ cup) extra-virgin olive oil1lemon, juice only 1 cupflat-leaf parsley (loosely packed), coarsely torn
Preheat oven to 200C. Combine ricotta, haloumi, feta, eggs and mint in a bowl, season to taste and set aside.
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).
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.