- Can I use dried mint?
- Yes, 'nana' mint is very common in Turkish cuisine, but the experience is more intense with fresh mint.
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.
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
Shopping List (0)
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
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