RECIPE
Meliz Berg
Kol Böreği ( Potato , Red Pepper , Spinach & Cheese Filo Pie )
SERVES 6 – 8
INGREDIENTS :
• 500g Maris Piper potatoes , cut into 3cm chunks
• 2 tbsp olive oil
• 1 large onion , finely chopped
• 1 large red Romano pepper , deseeded and finely chopped
• 2 large garlic cloves , crushed
• 1 tsp sweet paprika
• 2 tsp pul biber
• 400g spinach , roughly chopped
• 250g halloumi , finely grated
• 100g Turkish kasar peyniri or gouda , coarsely grated ( vegetarian , if needed )
• 1 tbsp dried mint
• Green salad , to serve ( optional )
FOR THE BÖREK :
• 2 eggs
• 100g natural yoghurt
• 1 tsp baking powder
• 1 tbsp olive oil
• 12 large sheets of filo pastry
• 150g unsalted butter , melted , with any solids removed and discarded
• 1 tbsp toasted sesame seeds
1 Place the potatoes in a large saucepan , cover with cold water , and bring to the boil . Cook over medium-high heat for 12 – 15 minutes until tender . Drain , return to the pan , and mash until smooth . Transfer to a large plate to cool slightly . 2 Meanwhile , heat the olive oil in a large frying pan over lowmedium heat . Cook the onions and red pepper with ¾ tsp salt
AS SEEN ON Good Food Kitchen
for 10 – 12 minutes until softened and caramelised . Add the garlic , paprika , and pul biber , stirring for 30 seconds until aromatic . Stir in the spinach and cook for 3 – 5 minutes to wilt . Add the mashed potatoes and mix well . Spread on the plate to cool to room temperature . 3 Once cooled , stir in most of the halloumi , all the kasar peyniri , mint , and ¾ tsp black pepper . Divide the filling into six portions . For the börek , crack one egg into a bowl and mix with the yoghurt , baking powder , and olive oil . 4 Crack the second egg into another bowl and whisk briefly . Line a baking sheet with parchment and preheat the oven to 200 ° C / 180 ° C fan / gas mark 6 . Lay a sheet of filo on a clean surface , brush with a sixth of the egg and yoghurt sauce , and layer another filo sheet on top . Brush with melted butter , then spread a portion of filling along the bottom edge . Roll into a log . 5 Curl the log into a spiral about 10cm wide . Pat into shape and place in the middle of the baking sheet . Repeat with the remaining filo and filling , adding each log to extend the spiral . To freeze , cover with parchment , wrap , and freeze on the tray until solid . It will keep for up to three months . 6 Brush the remaining melted butter over the börek , sprinkle with remaining halloumi , and brush with the whisked egg . Top with sesame seeds and bake on the bottom shelf for 40 – 50 minutes ( or 50 minutes to 1 hour if frozen ), until golden brown . Serve warm with a green salad . goodfoodshow . com 55