Spinach borek pastries with tomato and mint salad

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

Dietary
Vegetarian

These pastries are believed to originate from Turkey and can also be cooked in a large pan and then cut into slices.

By Hus Vedat
From Saturday Kitchen

For the borek

  • 100g/3½oz spinach, cooked and squeezed
  • 85g/3oz feta, crumbled, plus extra to serve
  • 25g/1oz pine nuts, toasted
  • 1 free-range egg, beaten
  • pinch ground nutmeg
  • 10g chopped fresh mint
  • few splashes of double cream
  • 50ml/2fl oz yoghurt, for brushing
  • 25ml/1fl oz full-fat milk, for brushing
  • 25ml/1fl oz olive oil, for brushing, plus extra for greasing
  • 3 ready-rolled filo pastry sheets

For the tomato and mint salad

  • 300g/10½oz heritage tomatoes, chopped
  • 25g/1oz walnuts, chopped
  • 25g/1oz pomegranate seeds
  • 30ml/1fl oz pomegranate molasses
  • 1½ tbsp olive oil
  • 2 fresh flatleaf parsley sprigs, chopped
  • 2 tbsp chopped fresh mint
  • 2 tbsp chopped fresh dill
  • salt and freshly ground black pepper

To serve

  • 25g/1oz pine nuts, toasted
  • 1 tbsp finely chopped mint leaves
  • 50g/1¾oz feta, frozen
  • parsley oil