Filo Pastry Borek
EXCLUSIVE MARTIN BENN RECIPE
Serves: 4
Prep Time: 35 minutes
Cook Time: 75 minutes
Freezer Time: 30 minutes
Filo Pastry Borek
Ingredients:
500g (2 large bunches) fresh spinach, washed, stems removed
900g kestrel potatoes, peeled
40g butter, unsalted
3 egg yolks
Salt, to taste
30g olive oil
2 garlic cloves, thinly sliced
30g anchovies
½ tsp ground toasted cumin
150g Greek feta, crumbled
3 filo pastry sheets
60g unsalted butter, melted
20g nigella seeds
Method:
- Fill a WOLL Diamond Lite 24cm Stock Pot with salted water and bring to a rolling boil.
- Add in the washed spinach leaves and blanch for around 30 seconds then drain and refresh in cold water.
- Drain and squeeze out as much water from the spinach as possible to remove the excess moisture. You can also use a tea towel to help with this. You should obtain around 180g of cooked squeezed spinach. You should obtain around 180g of cooked squeezed spinach.
- Set to one side at room temperature.
- Next, cut the potatoes into small chunks and add to a WOLL Diamond Lite 24cm Stock Pot filled with cold salted water.
- Bring to a boil and simmer for 20-25 minutes until tender.
- Once cooked, drain off the water through a colander and allow to steam for a minute or two.
- Using a potato ricer, with a medium setting, press the potato through into a clean bowl.
- Add in the butter and egg yolks and mix with a spatula to combine well. Season to taste.
- You should obtain around 550g of potato mix. Set to one side at room temperature.
- Melt the 60g of butter in the WOLL Diamond Lite 20cm Frypan with detachable handle.
- Whilst the butter is melting, add olive oil and thinly sliced garlic cloves to a WOLL Diamond Lite 18cm Saucepan. Heat over a medium low heat until the garlic begins to toast and become golden.
- Add the anchovies and toasted ground cumin. Continue to cook over a medium low heat until the anchovy breaks down and the cumin becomes fragrant.
- Remove from the heat and set to one side at room temperature.
- Line a bench top with 2 sheets of cling wrap around 50cm wide x 40cm high. Place a sheet of filo on top of the cling wrap and brush liberally with the melted butter.
- Season lightly with salt and pepper and place another sheet of filo on top. It does not need to be too neat.
- Brush again with the melted butter, season lightly with salt and pepper and then place the final sheet of filo on top.
- Next gently spread the potato over the filo leaving a 1cm border around the filo and finishing 2cm from the top edge.
- Separate the spinach with your fingers and then lay over the potato to cover as best possible.
- Evenly sprinkle over the crumbled feta and season lightly with salt and pepper.
- Using a spoon, drizzle over the garlic and anchovy mix generously over the spinach and potato.
- With the help of the cling wrap, lift the bottom of the filo and roll towards the top so that it encapsulates all the ingredients and creates a spiral shaped into a cylinder.
- Tie off the ends of the cling wrap and then place onto a tray into the freezer for 30 minutes.
- Pre heat the oven to 200°C (fan forced).
- Once the 30 minutes is up and the Borek has firmed up enough, remove from the freezer and place onto a board.
- Remove the cling wrap carefully and discard. Cut into 7-8 even rounds, about 3-4cm high.
- Using the WOLL Diamond Lite 20cm frypan you previously melted the butter in, place the rounds back into its shape then dust liberally with nigella seeds. Place the rounds of cut Borek into the pan evenly but not too tightly together.
- Place into the oven, remove the WOLL detachable handle and bake for 40-45 minutes or until golden and the filo is crisp.
- Reattach Woll detachable handle to remove pan from the oven and allow to cool for around 5-7 minutes before serving.
TO SERVE
Ingredients:
Butter, melted
- You can serve directly from the pan or alternatively place a plate on top and flip upside down to give a different presentation. Brush with a little melted butter and serve.
