Carrot and feta borek with black pepper whipped feta

Carrot and feta borek with black pepper whipped feta

Middle Eastern
15 mins Prep · 15 mins Cook

Top tip: Borek can be frozen on the tray until firm, then sealed in an airtight container or freezer bag. They can be frozen for up to two months before frying and go straight into the hot oil from the freezer. To make this recipe vegan friendly, use Violife Greek White instead of traditional feta

Created by Spinneys
Prep time 15 minutes
Cook time 15 minutes
Serves 4
Cuisine Middle Eastern
Diet Vegetarian
Preparation Moderate
Nutrition (per serving)
Calories 978
Fat 74.7g
Saturates 7.4g
Protein 13.7g
Carbs 65.9g
Sugars 17.4g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Preheat the oven to 180 C, gas mark 4. Line a baking tray with baking paper. Heat the olive oil in a medium non-stick frying pan.


Finely chop the leek. Peel and grate the carrots.


Add both to the pan and sauté for 2 minutes before adding the water. Cook for further 5 minutes or until the carrots are tender. Season with the salt, ½ tsp pepper and cumin. Set aside to cool.


Once the mixture has cooled, crumble the cheese into the mixture along with a handful of mint leaves. Mix well.


Wet a clean dish towel and wring it out. Cover the filling with the damp dish towel and set aside.


Line a sheet pan with wax paper or plastic wrap.


Cut the phyllo sheets into strips 22cm long by 7cm wide.


Place another damp clean cloth over the pastry sheets to prevent them from drying out.


Place the flour in a small bowl and add enough water (approx. 3 tbsp) to make a smooth paste the consistency of craft glue.


Take a pastry sheet and brush with butter, then place another sheet on top of it. Add a tablespoon of filling at the bottom of the sheet. Fold the bottom of the pastry over to make a small triangle. Keep folding it in this triangle shape until you get to the top, brush with the flour paste and fold to close. Repeat with the rest of the strips until you have 15 triangles.


Place the borek on a lined baking sheet and drizzle with honey and sesame seeds. Bake in the preheated oven for 15 minutes or until golden and crisp.


Meanwhile, place the Greek feta, whipping cream, garlic clove and 1 ½ tsp black pepper in a blender and blitz until smooth and thick.


Serve the borek with the whipped feta.