Ingredients
- 160g of Petit Frais of your choice
- 100g water
- 6 sheets of filo or yufka pastry
- A bunch of parsley (optional)
- 1 teaspoon Espelette pepper
Preparation:
Preheat the oven to 180C, fan oven.
Mash the Petit Frais with a fork and water or blend the two together in a food processor.
Add the chopped fresh parsley and chilli and mix.
Brush the filo pastry sheet with oil.
Place about 1 level tablespoon of the Petit Frais-parsley mixture on the edge of the sheet. Roll up one turn and then fold both sides towards the centre to close the sides. Finish rolling tightly, then make a snail.
Do the same with 2-3 other leaves and once rolled continue the snail so that the dish is filled.
Place the snail in a small round dish.
Brush the börek with an oiled brush and add a few sesame or nigella seeds on top (optional).
Bake at 180°C for 15-20 minutes or until golden brown.
NB: Can be enjoyed as an aperitif (4 people) or as a main course (2 people).