Feta, spinach & zaatar borek

Name: Feta, spinach & zaatar borek
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Ingredients: 80 g pack spinach; 200 g pack Waitrose Greek Barrel Aged Feta PDO, crumbled; 50 g breadcrumbs; 1 Zest of lemon; 1 tsp chilli flakes; 20 g dill, chopped; 270 g pack Jus-rol 6 Filo Sheets; 3 tbsp Waitrose Garlic Infused Olive Oil (approx. 2-3 tbsp); 1½ tbsp Cooks’ Ingredients Herby Zaatar

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Serves12
CourseMain meal
Prepare20 mins
Cook25 mins
Total time45 mins

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3 x 80g pack spinach
½ x 200g pack Waitrose Greek Barrel Aged Feta PDO, crumbled
50g breadcrumbs
1 Zest of lemon
1 tsp chilli flakes
20g dill, chopped
270g pack Jus-rol 6 Filo Sheets
3 tbsp Waitrose Garlic Infused Olive Oil (approx. 2-3 tbsp)
1½ tbsp Cooks’ Ingredients Herby Zaatar

Preheat the oven to 180°C, gas mark 4. Line 2-3 baking sheets with non-stick parchment.
Wilt the spinach in a colander over boiling water. Refresh under cold water and squeeze out the excess moisture with your hands. Roughly chop before placing in a bowl with the crumbled feta, breadcrumbs, lemon zest, chilli, dill and a generous seasoning of black pepper.
Unroll the filo on a lightly floured surface or board and cut the pile of 6 sheets into 2 lengthways so you have 12 long strips. Place a large tablespoon of the mixture at the bottom of a pastry strip and fold up diagonally to form a triangle. Place on the baking sheet, brush with the oil and sprinkle generously with zaatar. Repeat with the remaining filo strips until you have 12 borek.
Bake in the preheated oven for 20-25 minutes until golden and crisp. Remove and place on a rack to cool.

Typical values per serving when made using specific products in recipe