Ingredients:

• 2 sheets of filo pastry
• 500 grams ricotta
• 200 grams halloumi, grated
• 180 grams feta, crumbled
• 1 teaspoon Aleppo chilli flakes
• 1 tablespoon Dried thyme
• 1 tablespoon Dried mint
• 1/2 cup finely chopped flat leaf parsley
• 1/2 teaspoon cracked black pepper
• 150 grams Salted butter melted
• Sesame seeds and nigella seeds optional for topping

Method:

1. Pre heat oven at 200C fan forced
2. In a bowl add ricotta, grated halloumi, crumbed feta, Aleppo chilli flakes, dried thyme, mint, parsley, and pepper and mix well. I do not add salt as the cheeses are salty enough.
3. Transfer to a large piping bag and snip an inch off the tip. This will help pipe a clean filling amount along the filo.
4. Place filo pastry under a semi damp towel to avoid it drying out and Butter a 27cm pan/baking dish. I like to use a spring form cake tin. Butter the base of the pan/baking dish.
5. Butter a sheet of filo pastry and layer with another – repeat until you have 3 layers.
6. Spread a line of the cheese mixture along the base of the buttered filo and roll into a log
7. We are going to start assembling our snail pastry from the inside of the pan/dish to out.
8. Repeat this process until you have even logs all spiralled in a circular motion in the pan/dish. Depending on the packet of filo you may have one log that will only have two layers of filo towards the end of the packet, that is totally ok.
9. Do not worry if the pan/dish appears to have some extra room – your börek will expand when cooked
10. Brush the top of the borek with the remainder of your butter and optionally sprinkle with sesame seeds and or nigella seeds.
11. Bake in the centre of your oven uncovered for 30 minutes or until golden.
12. Allow to stand for 10-15 minutes before serving

Tips/Substitutions:

• • You can add some frozen spinach to this mix, simply thaw and squeeze excess liquid
  • This can be made ahead of time – 1-2days, simple cover well and refrigerate until ready to bake.
  • To freeze. Follow all steps up until baking. Freeze and when ready to bake simply do so until golden straight from the freezer, it will take longer to cook.

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