Pumpkin and feta börek

Pumpkin and feta börek

By
From
New Middle Eastern Food
Makes
4 large börek
Photographer
Mark Roper

Ingredients

Quantity Ingredient
Yoghurt pastry for böreks
see method for other ingredients

Method

  1. Steam 700 g peeled and diced butternut pumpkin for about 10 minutes, or until tender, then tip into a large bowl. Meanwhile, melt 20 g butter in a heavy-based frying pan and sauté 1 finely diced small onion and 1 finely diced clove garlic for about 5 minutes, until soft and translucent. Add to the pumpkin with 1/2 teaspoon freshly grated nutmeg, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon hot paprika, 1/4 cup shredded flat-leaf parsley leaves and 200 g roughly crumbled feta. Mash with a fork until very smooth. Fill the böreks and bake.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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