This recipe is from the poetically titled and yet to be published ‘Purple Citrus and Sweet Perfume‘ by Silvena Rowe which was featured in the latest OFM. If this and the other published recipes are anything to go by, this particular publication could well be joining the myriad cookbooks gracing the West Wall of the Keith Talent Wing in the Great Library here at Yumblog Towers.

Anyway, it was the weekend when yumblogger junior was due to arrive*, so what better distraction from impending parenthood than cooking up a selection of tasties for a relaxed and informal evening of tapas.

Feta & Leek Borek

Incidently we tried out this recipe for ‘Fried green asparagus with garlic, vinegar and paprika’ which was in the same issue of the magazine. I’d humbly suggest you do not attempt this dish under any circumstances – the resultant schlem is a soggy mess of overcooked asparagus coated in a vinegary bread slop. Not good at all.

Preparation time: 30 minutes
Cooking time: 30 minutes
Skill level: medium
Makes: 24
Recipe: Silvena Rowe


  • 3 leeks – finely sliced
  • 2 garlic cloves – crushed
  • sugar – ½ tsp
  • butter – 10g
  • vegetable stock – 200ml
  • 1 bay leaf
  • feta – crumbled – 200g
  • fresh oregano – finely chopped – 50g
  • filo pastry – 8 sheets
  • olive oil
  • melted butter for brushing
  • sesame and/or poppy seeds – 2 tbsp

OK, start by preheating your the oven to 220C (gas mark 7).

Heat the butter and oil, add the leeks, garlic and sugar and sauté for 4-5 minutes, stirring continuously.

Add the stock and bay leaf, season and cook until reduced to a pleasing mush.

Feta & Leek Borek

Take off the heat, remove the bayleaf and set aside to cool.

Once cooled, transfer to a bowl and mix in the feta and oregano.

Now for the tricky bit…

Spread out a filo sheet and cut in thirds lengthways. (Cover the remaining filo sheets with a damp towel to prevent them drying out and cracking)

Brush with melted butter and spoon (1tbsp) some of the leek mixture onto the corner at one end.

Carefully fold the filo over and over again at 45 degree angles to form your triangular parcels. I know this makes no sense so I’ve drawn this helpful diagram.

how to fold a Feta & Leek Borek

With any luck you should now have 24 perfectly formed boreks … and if not don’t worry, they’ll be tasty whatever shape they are.

Place on an oiled baking tray and cook in the oven for 20 minutes, until golden brown.

Leave to cool on a wire rack.

Verdict: We liked these Borek a lot. Sweet/salty bites of leeky/feta loveliness.

Drink: A selection of ales delivered by a nice man from Ocado.

Entertainment: We watched ‘In Which We Serve’, and no mistake. It started with ‘This is the story of a ship…’ and ended with one of us with tears in his their eyes.

* Still waiting.


  1. These sounds yummy. I make em with gruyere instead of the feta and a pinch of nutmeg instead of the herbage.

  2. Hi Ian

    They sound yummy too.


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