For how many people: 6 – 8
Preparation time: 12 min
Cooking time: 30 min
Story of the recipe or story of the chef:
This recipe was given to me by my lovely Aunt May. My grandfather “Jean Shammas”, who spent his childhood in Constantinople was a big fan of this dish. May prepared this dish once, while I was living in London and I loved it! A very easy and simple dish to prepare, crusty and delicious. Actually, I must confess, it was the first starter I had prepared for a date two years ago! She loved it and I ended up marrying her! Ever since, it’s something we prepare whenever we have guests over for dinner. So, if you are single and looking to get married, try it, you never know your luck!
Jean-Marc & Natalie
List of ingredients:
- 500g filo pastry
- 3 eggs
- 1 small bottle of full-fat milk
- 1 tbsp olive oil
- 500g feta cheese
- 1 packet of halloumi cheese
- 10 tbsp chopped parsley
- 1 tsp pepper
- 1 tsp salt
- 1 small brush to spread olive oil on to filo pastry
- 1 Pyrex oven plate, round or rectangular
- Place the feta cheese in a bowl, add the chopped parsley and black pepper and mix together using a fork until the mixture becomes a smooth paste.
- In a separate bowl, mix the eggs with 1 big glass of milk.
- Chop the halloumi cheese into thin slices.
- Place 4 to 5 sheets of filo pastry on the bottom of the oven plate.
- Using the brush, coat the pastry with some olive oil and add a thin feta cheese layer to cover the pastry. Then cover with some halloumi cheese.
- Repeat the process twice by adding 4 layers of filo sheets on top of the halloumi cheese until you have a total of 3 layers of feta and halloumi cheese.
- Pre-slice the pastry in the requested number of portions using a pizza slicer.
- Once cut, pour on top the egg mixture to ensure the entire pastry is covered.
- Place in a preheated oven (180°C to 200 °C /Gas 5) and cook for 25 to 30 minutes, until you get a golden color.
My top tips:
This dish can be served as a starter with a green salad on the side. I use the Sunbulah filo pastry brand.
*Börek is a Turkish delicatessen and a significant part of Turkish cuisine, having been developed by the Turks of central Asia before their westward migration to Anatolia.