There’s a special kind of joy in making something simple, savoury and utterly comforting, the sort of bake that fills the kitchen with the smell of fresh herbs and warm pastry. Our Feta, Herb & Spring Onion Börek became an instant favourite at the Village Bakers Masterclass in October 2026, where members rolled, folded and baked their way through this beautifully rustic dish.
Packed with tangy feta, bright spring onions and a generous handful of fresh herbs, this börek is the kind of bake that feels both homely and celebratory. It’s ideal for sharing at socials, bringing to picnics, or enjoying warm straight from the oven. If you’re looking for a crowd‑pleasing savoury bake that’s as fun to make as it is to eat, this one delivers every time.
INGREDIENTS
270g Filo Pastry
1 tbsp Olive Oil – plus extra for brushing
2 egg yolks
Pinch of Nigella seeds
Pinch of Sesame Seeds
For the sauce
1 egg – beaten
50ml Olive Oil
70ml Milk
For the filling
200g Feta
1 Birds-eye chilli – finely chopped
3 Spring Onions – finely chopped
Handful of Coriander – finely chopped
Handful of Mint – finely chopped
Handfull of Dill – finely chopped
6 tbsp Olive Oil
METHOD
Heat the oven to 200C/180C fan/gas 6. Prepare the filling first. Mash the feta in a bowl with the back of a fork. Add the chilli, spring onions, herbs and olive oil, then mix everything well using the fork.
For the sauce, whisk the beaten egg with the olive oil and milk in a small bowl until fully combined.
Lay the filo sheets on a clean work surface and cover with a clean, damp cloth to ensure they don’t dry out as you work. Brush the base of a shallow 20cm round ovenproof dish with some olive oil.
Layer six sheets of filo in the bottom of the dish, overlapping them by about 45 degrees and fanning them out, also ensuring that half of each sheet covers the base while the other half overhangs the dish. Between each addition, liberally brush the sheets with the sauce. The entire base should be covered with the filo, and the filo generously basted in the sauce.
Tip in all the filling, then fold the overhanging filo over the filling to enclose it, brushing the sheets with more sauce as you do. Cover the top with a final sheet of filo, but don’t brush this with the sauce.
Whisk the egg yolks with the 1 tbsp olive oil and brush this on top of the borek. Sprinkle with the sesame and nigella seeds and bake for 30 mins until golden brown.
Recipe Credit: https://www.bbcgoodfood.com/recipes/feta-herb-spring-onion-borek