Fast Recipes

Haloumi, feta and mint boureki with Greek salad

Australian Gourmet Traveller fast recipe for haloumi, feta and mint boureki with Greek salad.

By Alice Storey
  • Serves 6
Haloumi, feta and mint boureki with Greek salad
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.

Ingredients

  • 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

Method

Main
  • 1
    Preheat oven to 200C. Combine ricotta, haloumi, feta, eggs and mint in a bowl, season to taste and set aside.
  • 2
    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).
  • 3
    Meanwhile, for Greek salad, combine ingredients in a large bowl, toss to combine, season to taste and serve with boureki.

Notes

This recipe is from the March 2010 issue of .

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  • Author: Alice Storey