Sephardic cheese and parsley pastries

Sephardic cheese and parsley pastries

Borekitas de kezo

By
From
Hazana
Makes
about 24
Photographer
Mowie Kay

These delicious little pastries are traditionally served for the Sabbath brunch and for Shavuot, but they are also very good with aperitifs. Nigella seeds add a spicy, almost onion-like flavour. Any other filling for Sephardic pastries in this book, such as bulemas, pastels or filas, can be used to make borekitas.

Ingredients

Quantity Ingredient
4-5 large sheets fresh or thawed frozen filo pastry
extra virgin olive oil, for brushing
3 tablespoons nigella seeds

For the filling

Quantity Ingredient
200g mashed feta or beyaz peynir
75g freshly grated parmesan or kefalotyri cheese
1 egg, plus 1 yolk
25g finely chopped ­flat-leaf parsley
2 tablespoons finely chopped mint

Method

  1. To make the filling, combine both the cheeses, egg, egg yolk and herbs in a bowl and mix well.
  2. Cut the filo pastry into strips approximately 6cm wide and 30cm long. Place in a pile and cover with a clean cloth to prevent them from drying out. Take one strip of filo pastry and brush lightly with oil. Place about 1 teaspoon of filling over the bottom end of the pastry strip. Carefully liˆft up the right-hand corner and fold over to make a triangle. Fold over and over again until you have reached the top. Repeat with the remaining lo strips and filling.
  3. Place the filo pastry triangles side by side on a greased baking sheet and brush the tops lightly with oil. Sprinkle with nigella seeds and bake in a preheated 180°C oven for 15 minutes or until crisp and golden.
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