Lentil Feta and Spinach Boregi_550x358
Lentil Feta and Spinach Boregi_550x358

LENTIL FETA AND SPINACH BOREGI

  

July 17, 2015

Ingredients

3 cups cooked lentils, drained

2 onions, finely chopped and sautéed

3 tblsp Bertolli Originale Extra virgin olive oil

1 cup frozen chopped spinach or 2 cups chopped fresh spinach

¼ cup chopped parsley and ¼ cup chopped mint

100g feta cheese

2 tsp paprika

2 tsp cumin seeds, roasted and ground

Salt and pepper

6 sheets of filo pastry

Brush over pastry:

100ml yoghurt

4 tblsp Bertolli Light in Taste Olive Oil

2 eggs whisked

2 tbsp sesame seeds

Method

1. Pre heat the oven to 180c

2. Heat the Bertolli Originale Extra Virgin Olive Oil over a moderate temperature, add in the onions and cook until slightly softened and transparent. Add in the spices, lentils and spinach and cook for a few minutes until the spinach has softened.

3. Season with salt and pepper and add in the herbs. Allow the mix to cool slightly before crumbling in the cheese.

4. Grease a baking dish or high sided baking tray with butter. Place the filo onto a work bench and drizzle with a little oil. Spread about ½ cup of the lentil mixture over the filo and roll it up so that it looks like a long sausage. Whisk together the eggs, oil and yoghurt and brush lightly over the pastry.

5. Coil up the pastry like a spiral and place it onto the greased baking tray. Make up the rest of the filling the same way and spread the rest of the yoghurt mixture over the coils.

6. Sprinkle with sesame seeds and bake for 15 minutes until golden brown.

Back
00:00