Börek stuffed with Potatoes, Onions and Fennel
Ingredients
- 5 potatoes Yukon Gold potatoes (par boiled and diced)
- 1 fennel bulb chopped into small pieces
- 1 shallot small or 3 scallions chopped into small pieces
- 2 cups celery sliced thinly
- 1/2 cup olive oil
- 1 cup feta cheese
- 1/2 tsp cinnamon powder
- 1/2 tsp ground cardamom
- 2 tbsp Middle-Eastern Spice Blend (Za'atar)
- 1 tbsp anise seeds
- 1 phyllo pastry sheets Athens brand
- salt to taste
- black pepper to taste
Instructions
- In a large sauté pan heat three to four tablespoons of olive oil. Add shallot, celery and fennel and cook until vegetables are softened.
- Add potatoes, scallions, spices, cheese, salt and pepper to taste. (Note: leave some za-atar in reserve for dusting on top of rolls.) Remove from burner and let mixture cool.
- Preheat the oven to 350 F (177 C). Using a pastry brush, coat a cookie sheet with oil.
- Working with 4 to 5 sheets of phyllo stacked together, brush top layer with olive oil. Spoon filling (about 1/4 cup) along the edge of the oiled dough, fold the short sides in and roll as you would a jelly roll.
- Place on the greased cookie sheet seam-side down and brush top and sides with oil. Repeat with the remaining phyllo dough and filling.
- Lightly sprinkle oiled logs with za’atar.
- Bake in oven until golden brown, about 25 minutes.
- Cut each log in half for meal-size servings. Option: cut into smaller pieces to serve as appetizers
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