Halloumi, Feta and Mint Boureki

A community recipe by juanita14

Not tested or verified by Nigella.com

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Introduction

Beautiful crisp filled filo pastry.

Ingredients

Serves: 12

Metric Cups

1 kilogram ricotta cheese
450 grams halloumi (coarsely grated)
390 grams feta cheese (crumbled)
6 medium eggs (lightly beaten)
fresh mint (to taste)
1 lemon zest
3 packets filo pastry
butter (or oil for brushing)

2⅕ pounds ricotta cheese
16 ounces halloumi (coarsely grated)
14 ounces feta cheese (crumbled)
6 medium eggs (lightly beaten)
fresh mint (to taste)
1 lemon zest
3 packets filo pastry
butter (or oil for brushing)

Method

Halloumi, Feta and Mint Boureki is a community recipe submitted by juanita14 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 200C. Combine ricotta, haloumi, feta, eggs and mint in a bowl, season to taste and set aside.

Lay a sheet of filo on a work surface, brush with olive oil and top with another layer of filo, then repeat. Brush top with oil, then spoon one-sixth of filling along the longest side of the pastry, leaving 3cm at each end. Fold in sides, then roll up loosely and twist into a coil. Place on an oven tray lined with baking paper. Repeat with remaining pastry and filling. Brush tops with remaining oil and bake until golden and cooked through (15-20 minutes).

Preheat oven to 200C. Combine ricotta, haloumi, feta, eggs and mint in a bowl, season to taste and set aside.