This dish, much like our EFESTĒ family tree, can be traced back to the Mediterranean. The delectable turnovers go by many names including Börek. Culinary Fool, one of our favorite sources for beautifully prepared food, has graciously shared this recipe. It is adapted from the cookbook From Tapas to Meze by popular celebrity chef, Joanne Weir.
12 ounces feta cheese, crumbled
4 Tbsp grated (about 1/4 cup) or kefalotyri or Parmesan cheese,
1 egg, lightly beaten
Pinch of nutmeg
2 Tbsp fresh chives, chopped
2 Tbsp fresh dill, chopped
2 Tbsp fresh mint, chopped
2 Tbsp fresh parsley, chopped
4 Tbsp toasted pine nuts
Salt to taste
Freshly ground pepper to taste
8 ounces phyllo dough (about 20 sheets, 14 x 9 inches), thawed, if frozen
1/4 pound (1 stick) butter, melted
For the filling, combine cheeses, egg, nutmeg, chives, dill, mint, parsley, pine nuts, salt, and pepper in a large bowl. Mash with a fork. Set aside.
For pastry, stack the phyllo sheets and with scissors, cut into 3 x 14-inch strips. Stack strips and cover with a slightly dampened towel. Preheat oven to 375° F.
Place one strip of phyllo on work surface. Brush lightly with butter. Place another strip on top and brush lightly with the butter. (Keep remaining strips covered.) Place heaping teaspoon of filling at one end, about 1 inch from the edge. Fold one corner over the filling to meet the opposite corner, forming a triangle. Lift triangle and continue to fold as you would a flag, until the whole strip is folded into a small, triangular parcel. Make sure there are no holes in the dough.
Brush top of triangle with butter; place on a buttered baking sheet. Repeat with remaining filling and phyllo.
Bake 15 to 20 minutes, until golden brown and crisp. Serve hot, warm, or at room temperature.
The herbs in this dish make it a natural pairing for Sauvignon Blanc such as Feral or Sauvage. Alternatively, try a nice dry Riesling such as Evergreen. If you’re entertaining company, open a bottle of each so that guests may pick and choose. The flaky phyllo triangles are easy to eat as finger food making them an ideal appetizer to serve at a party.