Leek and Cheese Borek
This börek is a good way to help everyone taste and start liking leeks as they will not even understand there is leek in it.
Servings 8 servings
Calories 200kcal
Ingredients
- 500 grams leeks
- 250 grams feta cheese
- 4 filo sheets yufka
- 250 grams olive oil
- 1 teaspoon salt adjusted according to the salt in the cheese
- ½ teaspoon red pepper flakes
- 1 teaspoon nigella seeds
Instructions
Filling
- To prepare leeks, cut the root end and about 1/2 cm of the white base. Remove any ragged, coarse outer leaves and discard. Cut the darkest green part of the leaves. The dark green trimmed leaves can be reserved for other uses such as soups. Wash real well and make sure there is no dirt left between the leaves.
- First cut vertically all the way to the end. Then chop all the leeks to thin slices.
- Add 150 grams of olive oil to a pan and add the chopped leeks.
- Add some salt but consider that you will be adding cheese which also has salt. Mix and cover the pan with a lid and cook until the leeks are soft over medium heat. Stir once in a while. The leek will leave off some water very soon, so you do not need to add water.
- First wash to get rid of the excess salt and then grate the cheese and add to the leek after the heat is turned off.
- Add red pepper flakes and mix well. The filling is ready.
Combining
- If using large and round yufka, place all the yufka on top of each other. Cut in half.
- Place some of the leek mixture on the straight side as a thin line and roll like a long tight, thin and long cigarette.
- Continue to finish all the mixture and the yufka.
- Starting from the middle; make a large borek circle using all the yufka circling around each other.
- Spread some oil on the oven tray.
- Pour the remaining oil evenly on the borek. Sprinkle some nigella seeds if you like.
Baking
- Cook in a preheated oven at 180° Celsius until top and the bottom is golde, for about 15-20 minutes.
- Cut like a pizza. Serve cold or warm.