Mesmerizing Mediterranean Mini Borek Delights

Allergens

Egg, Dairy (Feta Cheese)

Ingredients

• 1. 2 sheets frozen Phyllo dough, thawed 2. 8 oz ground beef or lamb (or a combination) 3. 1 small onion, finely chopped 4. 2 cloves garlic, minced 5. 2 tbsp tomato paste 6. 1/2 cup crumbled feta cheese 7. 1/4 cup chopped fresh parsley 8. 1 egg, beaten for egg wash 9. 3 tbsp melted butter or oil 10. Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a skillet over medium heat, cook the ground meat with onion, garlic, salt, and pepper until browned.
3. Add tomato paste and simmer for 2 minutes. Remove from heat and let cool.
4. Stir in feta cheese and parsley into the cooked meat mixture.
5. Lay out one sheet of phyllo dough on a clean surface and brush with melted butter or oil.
6. Cut the phyllo sheet into 4 equal squares.
7. Place a tablespoon of the meat mixture in the center of each square.
8. Fold the corners of the phyllo squares towards the center, enclosing the filling and forming a mini triangle.
9. Repeat steps with the second sheet of phyllo dough, making 16 mini triangles in total.
10. Arrange the mini boreks on a baking sheet lined with parchment paper.
11. Brush the tops with beaten egg for a golden finish.
12. Bake for 15 20 minutes or until golden brown and crispy. Serve warm.

Chef’s Insight

The secret to perfectly flaky mini boreks lies in the buttery layers and precise folding technique, ensuring an irresistible texture and flavor.

Notes

For a gluten-free version, use gluten-free phyllo dough.