Borek with feta, herbs and spring onion

• phyllo pastry↗270g g
• olive oil↗1 tbsp tbsp

  plus extra for greasing

• egg yolks↗2

  (freeze the whites for another recipe)

• Nigella seeds↗a pinch each of

  and sesame seeds, for serving

• feta↗250g g
• green bird's eye chili1

  finely chopped

• spring onion↗3 medium

  finely chopped

• coriander↗handful of

  finely chopped

• mint↗handful of

  finely chopped

• dill↗handful of

  finely chopped

• olive oil↗6 tbsp tbsp
• egg↗1

  beaten

• olive oil↗50ml ml
• milk↗70ml ml

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C with convection/gas 6. First, prepare the filling. Mash the feta in a bowl with the back of a fork. Add the green bird's eye chili, spring onion, herbs and olive oil, then mix well with the fork.

2. 2

   For the sauce, whisk the beaten egg with olive oil and milk in a small bowl until the mixture is smooth.

3. 3

   Lay the phyllo sheets on a clean work surface and cover with a clean damp cloth so they don’t dry out while working. Grease the base of a shallow round (20 cm) heat‑proof baking dish with olive oil.

4. 4

   In the bottom of the dish, layer six phyllo sheets, overlapping them at about a 45‑degree angle and spreading them like a fan so that half of each sheet covers the base and the other half hangs over the edge. After each sheet, generously brush it with the sauce. The entire bottom should be covered with phyllo generously brushed with sauce.

5. 5

   Spoon the entire filling in, then fold the overhanging phyllo sheets around the filling, brushing the sheets with more sauce as you go. Cover the top with a final phyllo sheet, but do not brush it with sauce.

6. 6

   Whisk the egg yolks with 1 tbsp olive oil and brush the top of the borek with this. Sprinkle with sesame and nigella seeds and bake for 30 minutes until golden.