Mint and cheese börek

The use of mint in savoury dishes is a typical Middle Eastern trait. The cooling freshness of mint cuts brilliantly through the heaviness of the rich cheese and pastry. This version is particularly popular in summer, making the dish feel lighter.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 110 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Scissors (for herbs)
  • Baking tray

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten
⚠️ Eggs

Instructions

1

Finely chop the mint and mix it with the curd cheese and feta. Season.

Tip: Chop the mint just before using, as it oxidises quickly and loses aroma.
2

Fill the pastry sheets (don't forget to brush with oil!), and roll up.

Tip: Distribute the filling evenly to avoid overly thick patches.
3

Brush with egg and bake at 180°C for 30 minutes.

Tip: A crispy top and soft centre is the goal.

Recipe FAQ

Can I use dried mint?
Yes, 'nana' mint is very common in Turkish cuisine, but the experience is more intense with fresh mint.

Ingredients

  • 500 g Filo pastry
  • 200 g Curd cheese
  • 150 g Feta cheese
  • 3 tbsp Olive oil
  • 1 handful Fresh mint
  • 1 tsp Salt
  • 1 pinch Black pepper
  • 1 Egg