The Story Behind the Food
Borek are Turkish pastries traditionally filled with cheese, cheese and spinach, or ground meat. They come in all shapes and sizes, but these cigar-shaped ones are perfect for serving to your friends and family at a party. I love to fill mine with ground venison, feta cheese, and fresh mint from our backyard garden.
Ground venison is a healthy lean alternative to ground beef. Whether you're craving burgers, chili, casserole, or pastries like these, you'll fall in love with this alternative your favorite hunter brings home this fall.
- 1/2 pound ground venison
- 1/2 teaspoon each salt & pepper
- 1 cup feta cheese
- 1 cup fresh spinach, chopped
- 2 Tablespoons fresh mint, chopped
- 2 Tablespoons plain Greek yogurt
- 1 packet of 20 sheets of filo pastry
- 1 egg, beaten
- nigella seeds, to decorate
1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and brush it generously with olive oil to prevent the pastries from sticking to the paper.
2. Season ground venison with salt and pepper and brown the meat in a pan over medium high heat.
3. In a medium size bowl, combine cooked ground venison, feta cheese, spinach, mint, and Greek yogurt until mixture is evenly blended.
4. On a clean work surface, lay out a sheet of filo pastry. Have your bowl of beaten egg on hand. Take a Tablespoon of meat cheese mixture, roll it into a sausage shape, and place it along the bottom edge of the pastry. Fold the bottom corners of the pastry up over the filling, then roll up the pastry from the bottom, tucking in the sides as you go. Dip a pastry brush in the beaten egg and seal all sides of the pastry to prevent the filling from leaking out during cooking.
5. Place the rolled borek pastries onto the prepared baking sheet and repeat with the remaining pastry and filling. Brush the borek all over with the beaten egg and give each one a scattering of nigella seeds, then bake for about 20 minutes, or until they are golden brown. Serve immediately.