When rolling the filo pastry, make sure you keep it loose. If it’s rolled too tightly, the pastry will split.
- 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
- 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
- 1Preheat oven to 200C. Combine ricotta, haloumi, feta, eggs and mint in a bowl, season to taste and set aside.
- 2Lay 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).
- 3Meanwhile, 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 .