morsels45

morsels45 said

Borek

Coiled filo, cheese inside, shattering on the way to your mouth.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

Play morsels45How it works

Free, no sign-up, and an answer in about twenty seconds.

How to make borek

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Coiled in a round tin

70 minutes · serves 8 · Medium

What you need

  • 1 packet filo or yufka
  • 400g feta, crumbled
  • 200g ricotta or curd
  • A bunch of parsley and dill
  • 2 eggs
  • 150ml milk
  • 120ml olive oil
  • Sesame and nigella seeds

What you do

  1. 1Mix the cheeses, herbs and one egg for the filling. No salt; the feta has plenty.
  2. 2Whisk the other egg with the milk and oil — this is the wetting mixture, and it is what stops the filo turning to cardboard.
  3. 3Lay a sheet, brush generously, put a line of filling along one long edge, and roll it into a rope.
  4. 4Coil the first rope in the middle of an oiled round tin and wind the rest around it in a spiral.
  5. 5Brush the top with the rest of the mixture, scatter the seeds, and bake at 180C for 40 minutes. Rest 15 minutes before cutting.

Layered, like a lasagne

60 minutes · serves 8 · Easy

What you need

  • Filo
  • Feta and herb filling
  • Egg, milk and oil mixture
  • Seeds

What you do

  1. 1Layer filo and filling flat in a rectangular tin, brushing every second sheet.
  2. 2Score the top into squares before baking or you will never cut it neatly.
  3. 3180C for 35 minutes.