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Allegra McEvedy’s Turkish Borek

Undated Handout Photo of Allegra McEvedy's Turkish Borek. See PA Feature FOOD Turkish. Picture credit should read: PA Photo/Handout. WARNING: This picture must only be used to accompany PA Feature FOOD Turkish.

Undated Handout Photo of Allegra McEvedy's Turkish Borek. See PA Feature FOOD Turkish. Picture credit should read: PA Photo/Handout. WARNING: This picture must only be used to accompany PA Feature FOOD Turkish.

Serves 6-8

INGREDIENTS:

l 200g baby spinach, roughly chopped

l 1 standard block of feta

l 2 green chillies, chopped (seeds in or out)

l 2 spring onions, sliced

l Big handful of dill, chopped

l 250g fresh filo sheets

l 4 tbsp whole milk

l 2 tbsp extra virgin olive oil

l Salt and pepper

Method:

l Put the feta in a mixing bowl and mash it. Add the chopped baby spinach, chillies, spring onions, dill and quite a lot of salt and pepper.

l Brush the base of a large frying pan with extra virgin olive oil then mix the rest of the oil with the milk.

l Lay one of the large sheets of filo over it so that it drapes over the sides.

l Spoon in half the filling, then rip another piece of filo in half.

l Take one half and tear it into large pieces, dip them into the milky olive oil mix before laying them roughly on top.

l Then spoon on the rest of the filling, before repeating the other half in the same way.

l Fold the filo that is hanging over the edges back over the top, and brush again with the milky oil.

l Now put the pan on a medium heat and cook for five to six minutes each side, before cutting into wedges and serving with yogurt if you fancy.

 

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