A borek recipe with Turkey origin is given an Armenian twist with additions of minced beef, cheese and spinach, folded to capture the flavours of its ingredients with enriching beef stock. When entertaining, plate with kale leaves and lemon wedges once the filo has been baked golden and crisp.
- 1 medium onion (150 g), chopped finely
- 2 cloves garlic, crushed
- 300 g minced beef
- 2 tbsps tomato paste
- 1 tbsp Worcestershire sauce
- 400 g can diced tomatoes
- ½ cup (125 ml) beef stock
- 2 tbsps chopped fresh thyme, plus extra sprigs, to serve
- 6 sheets filo pastry
- 225 g haloumi, grated coarsely
- 25 g baby spinach leaves
- Baby kale leaves and lemon wedges, to serve
Heat 1 tbsp of the oil in a large, deep frying pan over medium heat. Cook onion, stirring, for 5 mins or until soft. Add garlic and beef; cook, stirring, to break up lumps for 5 mins or until beef is browned. Stir in paste, sauce, canned tomatoes, stock and thyme; bring to the boil. Reduce heat to low; simmer, partially covered, for 45 mins or until thickened. Season to taste. Cool.
Preheat oven to 200 C. On a large piece of baking paper, layer filo sheets on top of each other, brushing with some of the remaining oil between each layer. Spread mince sauce over one half of the pastry leaving a 3 cm border. Evenly top with haloumi and spinach. Fold pastry over filling, folding over edges to secure. Slide pastry on paper onto a large oven tray. Brush pastry with a little more of the oil then sprinkle with extra thyme and freshly ground black pepper.
Bake borek for 25 mins or until golden and crisp. Cut into pieces and serve with kale leaves and lemon wedges.
TIP Borek is best baked just before serving. The beef mixture can be made 2 days ahead; store, covered, in the fridge.