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–+ servings

Courgette and Feta Börek Recipe

These courgette and feta böreks combine a delicious filling of sautéed courgettes and tangy feta cheese, wrapped in flaky layers of filo pastry.
5 from 1 vote
DieTARY CHOICEEgg-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegetarian Recipes
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 9 minutes
Course Tarts, Pies & Quiches
Cuisine Greek, Turkish
Servings 6 boreks
Calories 357 kcal

Equipment

1 frying pan
1 oven proof dish

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 125 g finely chopped onion
  • 450 g courgettes
  • 2 Tbsp olive oil plus extra for brushing
  • 2 garlic cloves, grated
  • 1 tsp dry Italian herbs
  • 200 g feta cheese
  • Salt and pepper
  • 12-16 filo pastry sheets ( see note 1)
  • 1 teaspoon sesame seeds
  • 1 teaspoon nigella seeds

Instructions
 

  • Prepare the vegetables: Cut the onion into small dice. Grate the courgettes on the coarse side of a cheese grater.
    125 g finely chopped onion, 450 g courgettes
  • Heat 2 tablespoons of olive oil over medium-high heat in a large frying pan.
    2 Tbsp olive oil
  • Fry the onion until soft, about 5 to 6 minutes.
  • Add the grated garlic and fry for 30 seconds.
    2 garlic cloves, grated
  • Add the grated courgettes and Italian herbs. Cook until the courgettes are soft, about 3 to 5 minutes.
    1 tsp dry Italian herbs
  • Remove the pan from the stove.
  • Mix in the crumbled feta cheese. Season to taste with salt and pepper.
    200 g feta cheese, Salt and pepper
  • Preheat the oven to 180°C / 350°F.
  • Brush an oven dish or tray with oil.
  • Place a filo pastry sheet horizontally on your work surface.
    12-16 filo pastry sheets
  • Brush it with oil.
  • Place another filo pastry sheet on top.
  • Leaving a 2-cm (¾-inch) border on the sides and bottom, spread 3 tablespoons of courgette mixture in a line at the bottom of the filo sheet.
  • Carefully roll the filo sheet upwards to form a log.
  • Shape the log as a swirl, being careful not to break the pastry.
  • Transfer the börek to the oiled oven dish.
  • Repeat steps 10 to 16 to make a total of 6 böreks.
  • Brush the böreks all over with oil.
  • Sprinkle sesame seeds and nigella seeds on top.
    1 teaspoon sesame seeds, 1 teaspoon nigella seeds
  • Bake in the oven for 30 to 40 minutes until golden.
  • Serve hot or warm.

Notes

Note 1: For this recipe, you will need a total of 12 filo sheets to make 6 boreks. As filo sheets are fragile, I always have a few extras at hand in case some break. 

Nutrition

Serving: 1borekCalories: 357kcalCarbohydrates: 41gProtein: 11gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 709mgPotassium: 308mgFiber: 3gSugar: 3gVitamin A: 297IUVitamin C: 15mgCalcium: 202mgIron: 3mg

Find this recipe online:

Courgette and Feta Börek Recipe

https://theflexitarian.co.uk/recipe-items/courgette-and-feta-borek/