While this is a Turkish food blog, and the Boreks are; their history places them in the culinary repertoire of half Eastern Europe, with more emphasis on the former Yugoslavia, Albania and, of course, Turkey.
The ingredients are almost the same in all countries, which varies substantially is the presentation on the plate.
Indifferent to its origin, its flavor stands out for the combination of cheeses and pine nuts; and they work very well as an entree.
Ingredients for 15 boreks (4 people)
- 10 sheets of phyllo dough.
- 50 g of butter without molten salt
For the filling
- 175g of crumbled feta cheese
- 175 g of ricotta cheese
- 2 tablespoons toasted pine nuts in a pan
- 4 tablespoons chopped parsley
- 1 beaten egg
- Pepper to taste to season.
Preparation in 5 steps
- Stack the sheets of phyllo dough and cut them into 3 piles of about 15 cm x 30 cm. Cover them with a damp kitchen towel.
- Put feta cheese and ricotta, all together, in a bowl. Add the pine nuts, the parsley, the pepper and the beaten egg.
- Put a strip of phyllo dough on the work table and spread it with a little of the melted butter, and place another strip of dough on top. Place a spoonful of filling leaving approximately 1 cm of space to the edges.
- Roll the pasta with the filling inside and then fold the edges inwards. Seal the edges with a little melted butter, and place the borek on a greased baking sheet. Repeat the process with the rest of the ingredients.
- Bake the rolls for about 20 minutes with the oven at 180º or until you see them golden. Serve them hot.