Muska Böreği (Triangular Cheese Pastries)

Crumble the Feta cheese into a bowl and add the finely chopped spring onion, together with the parsley/dill. Sprinkle in the seasoning.

Because filo pastry dries out very quickly, whilst you are making the börek, keep the pastry covered with a damp tea towel until you are ready to use it.

Take 3 sheets of the pastry and lay them on top of one another making a large rectangle. Now cut into strips, lengthways, about 7.5 cm (3") in width.

Take a strip of the 3 sheets of pastry and at the narrow edge, nearest to you, place about 1 tbsp. of the filling.

Take the bottom right-hand edge and fold it over to form a triangle and cover the filling. See diagram A below.

Do the same with the opposite edge to completely seal in the filling and continue folding until you come to the top edge.

Wet this last, small edge with a little water and fold over to complete the triangle. See Diagram B.

Place on a plate and again cover with a damp cloth. Finish the rest of the börek.

Fry the börek in hot, shallow sunflower oil and serve warm.

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Final fold

3rd fold

2nd fold

1st fold

Filling

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