Butternut, kale & feta borek
6
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Feta and butternut squash are a match made in heaven, and the crisp outer shell of the filo is the ideal finishing touch
Ingredients
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
Lettuce
4 portion(s), mixed leaves to serve
Balsamic glaze
1 tablespoon(s)
Instructions
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.
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