Name: Haloumi, feta and mint boureki with Greek salad
Yield: 6
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

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.