Potato, Leek and Feta Borek

Cook Time 1 hour

Servings 4-6

Ingredients

12 sheets fillo pastry

100g melted butter

100g vegetable oil

1 onion, chopped

1 leek, chopped

½ tsp salt

2 potatoes

1 tbsp cranberries

100g feta cheese

1 bunch dill

1 bunch parsley

1 tsp paprika

1 tsp cumin

2 eggs

100g yoghurt

125ml vegetable oil

Sesame seeds, to garnish

For the green chilli yoghurt

2 long green chillies

2 garlic cloves

250g strained yoghurt (labneh)

Salt

1 tsp hot paprika

Method

Roast the potatoes in a 200C oven for 30 minutes.

Add oil to a pan on medium heat, then add onion, leek and salt and cook slowly until caramelised.

Take the potatoes out of the oven, add potatoes to the onion mix, mash them a little and cook for another five minutes.

Add cumin and paprika, and stir to combine. Take off from the heat, pour the mixture into a deep bowl and rest to cool down. Chop the parsley and dill, combine with potato mix and add in cranberries and crumbled feta cheese. Mix well and set aside.

In a separate bowl, combine the eggs, yoghurt and oil and set aside.

Take a sheet of fillo pastry and brush with melted butter, lay another on top. Brush the top fillo with butter and add one more fillo sheet on top. Add a thin layer of mixture across the bottom of the fillo and carefully roll and then curl around and place in a baking tray. Repeat a few more times. Brush the borek with the yoghurt mixture, garnish with sesame seeds and cook on 180C for 10-15 minutes or until golden brown.

For the yoghurt, fry the chillies on a shallow pan for five minutes. Set aside and peel the skin then chop the peppers finely and mix with yoghurt, grated garlic and salt.

Serving idea

Cut the borek in half and put in middle of the plate - pour some of the green pepper yoghurt next to the borek and serve