Tomato Feta Borek
Author: 
 
Makes 20 Borek
Ingredients
  • 2 Large Tomatoes
  • ½ Small Onion
  • 1 tsp Dried Mint
  • 4 oz Feta
  • 2-4 Tbsp Wheat Flour
  • 1 package Phyllo Dough
  • Small bowl or cup of water
  • Olive Oil
Instructions
  1. Preheat the oven to 375F.
  2. Coarsely chop the tomato.
  3. Finely chop the onion, mix in a bowl with the tomatoes, mint and feta.
  4. Squish together with your hands. Add about 2 Tbsp of wheat flour, just enough to absorb some of the moisture and hold the batter together. If you need more, add flour another tablespoon at a time.
  5. Lay the phyllo sheets out on clean surface one at a time (keep the others covered so they don’t dry out) and cut sheets in half lengthwise.
  6. Cut each half in half lengthwise again so you have four long strips.
  7. Place 1 tablespoon of filling on one corner of the phyllo dough.
  8. Fold the corner up diagonally so that it forms triangle, Selin called it folding a flag, Nick called it folding a paper football- whichever one makes more sense to you!
  9. Repeat the process, folding the lowest corner up diagonally until you have a small, triangular pastry.
  10. When you get to the end, dip your finger in the water and blot a little bit of water along the edge of the pastry to help seal the edge.
  11. Repeat until you have used all of the filling.
  12. Brush the top of each pastry with a tiny bit of olive oil (or spray with pan spray), place them on a baking sheet lined with parchment paper and bake until golden brown, about 15 minutes. Serve!
Recipe by Super Foods Life at https://www.superfoodslife.com/tomato-feta-borek/