Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Baked Filo Rolls (Burma Borek)
Servings Preparation Time Cooking Time Temperature Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
30 each


INGREDIENTS:
20 sheets filo pastry 175gm/6 oz butter, clarified CHEESE FILLING: 175gm/6 oz feta cheese
175gm/6 oz ricotta or cottage cheese 4 tablespoons finely chopped flat-leaf parsley
1 egg, beaten freshly ground black pepper MEAT FILLING: 25gm/1 oz butter
2 tablespoons pine nuts 1 large onion, finely chopped 450gm/1 lb minced lamb or beef
2 tablespoons chopped flat-leaf parsley 1/2 teaspoon ground cinnamon salt and freshly ground black pepper



1 Leave the filo pastry in its wrapping at room temperature for 2 hours before unfolding. Stack the sheets of filo pastry and cut into three even sections, using a ruler and sharp knife. The width of the pastry becomes the length of the strips; the stips should be about 15cm/6 in wide and 30cm/12 inch long. Stack the strips and cover with a folded clean cloth topped with a moistened one.
2 Preheat the oven to 180 C/350 F/gas mark 4.
3 FOR THE CHEESE FILLING: Mash the cheeses together in a bowl and add the parsley, egg and pepper to taste. Mix well.
4 FOR THE MEAT FILLING: Melt the butter in a frying pan. Add the pine nuts and cook for 2-3 minutes until golden. Remove to a plate with a slotted spoon. Add the onion to the pan and cook gently for about 10 minutes, until soft. Increase the heat, add the meat, and cook for about 10 minutes, until the juices evaporate and the meat begins to brown, stirring often to break up lumps. Stir in the pine nuts, parsley, cinnamon, and salt and pepper to taste. Allow to cool.
5 To make the filo rolls, take two filo strips at a time, brush one strip with melted clarified butter and top with the second strip. Butter the top of the strip, and with the narrow end towards you, place about 1 tablespoon of the filling along the strip, 2 cm/3/4-in in from the base and sides. Fold the filo over the filling, fold in the sides and brush the side folds with butter. Roll it up into a cigar shape and place it, seam-side down, on a greased baking sheet. Brush the top with butter. Repeat with the remaining filo strips and filling. Bake for about 20 minutes, until golden. Serve hot.

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