FLOTSAM FILO PIE
FLOTSAM FILO PIE
Filo pie is known as börek in Turkish. It’s a quintessential dish you caneat almost every day, with there being countless varieties that offerdifferent shapes and fillings that will satisfy every taste.
- 1 VARDAGEN Baking pan
- Leftover meat or fish
- Leftover vegetables
- Leftover herb stems
- 1 cup (150 g) leftover cookedprotein such as fish, beef, lamb
- 1 cup (90 g) leftover vegetablebits (raw or cooked); can be amixture, finely chopped
- 1 cup (200 g) leftover herbstems such as parsley, dill,cilantro, tarragon, chives, orchervil, finely chopped
- Salt to taste
- Black pepper to taste
- 1 cup (250 ml) milk
- ½ cup (125 ml) vegetable oil
- 1 package filo sheets
- 1 egg yolk
- 1 tbsp (9 g) nigella, sesame,caraway, or fennel seeds(optional)
- Preheat the oven to 350°F (175°C). Line a baking sheetwith parchment paper.
- Mix all chopped ingredients, and depending on theiroriginal seasoning, add the salt and black pepper.
- Combine the milk and vegetable oil in a small bowl.
- Lay the filo sheets on the kitchen counter or a table andcover them with a slightly damp cloth to prevent themfrom drying and cracking.
- Use 2 filo sheets per pie, brushing them with the milkand oil mixture. Spread 2 to 3 tbsp (30 to 45 ml)of filling on 1 long edge, about 1-inch (2½ cm) thick.Roll the filled portion of the sheet loosely to theother end, and then swirl it to create a snail shape.Repeat until all of the filling has been used.
- Place them on the parchment-lined baking sheet.
- In a small bowl, beat the egg yolk with a ½ tsp (2 ml)of water. Brush the mixture onto each pie and sprinklethem with the seeds.
- Bake for 35 to 40 minutes. Let cool for 10 minutes,and enjoy!
Nigella and sesame seeds pair with any filling, while caraway seeds pair well with a meat filling. Fennel seeds complement any fish or seafood filling
Tried this recipe?Let us know how it was!