Photo of Butternut, kale & feta borek by WW

Butternut, kale & feta borek

Points® value
Total Time
50 min
15 min
35 min
Feta and butternut squash are a match made in heaven, and the crisp outer shell of the filo is the ideal finishing touch


Butternut Squash

800 g, peeled, deseeded and cut into 1cm cubes

Cumin seeds

1 teaspoon(s), level, crushed

Calorie controlled cooking spray

4 spray(s)

Kale, raw

100 g, chopped

Spring Onions

4 medium, sliced

Parsley, fresh

28 g, chopped

Feta Cheese

100 g, crumbled

Filo Pastry

90 g

Sesame Seeds

1 tablespoon(s), black & white, to garnish


4 portion(s), mixed leaves to serve

Balsamic glaze

1 tablespoon(s)


  1. Preheat the oven to 220°C, fan 200°C, gas mark 7. Put the squash in a shallow baking tray with the cumin and mist with cooking spray. Season and toss together to coat. Bake for 20 minutes until tender and golden
  2. Meanwhile, bring a pan of water to the boil and cook the kale for 1-2 minutes, then drain and rinse under cold water to cool. Put the kale in a bowl with the spring onions, parsley and feta. Once the squash is cooked, add it to the bowl, crushing with the back of a wooden spoon. Season and mix well.
  3. Lay the pastry sheets on a clean work surface and mist with the cooking spray. Put a quarter of the squash mixture in a rectangle on the edge of 1 pastry sheet. Roll into a flat parcel, folding in the sides as you go, securing with a mist of cooking spray if needed. Repeat to make 3 more.
  4. Put onto a baking tray, mist with cooking spray, season and scatter the sesame seeds over the parcels. Baked for 10-15 minutes until golden.
  5. Serve the borek on a bed of the salad leaves with the balsamic glaze drizzled over.


Chorizo and squash are great together – add 75g chopped chorizo to the stuffing mix, if you like.