Burek

Serves 6 for lunch or 4 for supper
Preparation time 15 minutes
Cooking time 30 minutes
Preheat your oven to 180C/ 350F/ Gas Mark 4


1 pack of filo pastry (available in all supermarkets)
400g feta cheese. It’s worth getting the barrel aged Feta if you can find it.
200g soft cream cheese
2 eggs
A big handful of flat leaf parsley leaves, chopped
A small handful of dill, chopped
Salt and freshly ground pepper
125ml olive oil
125g butter

1. Mix together the two cheeses in a bowl until relatively smooth. Mix in the two eggs, then the parsley and dill and then season well with salt and pepper.
2. Melt the butter in the microwave for 40 seconds until liquid. Mix in the olive oil.
3. Generously brush an 30cm x 20cm baking tin with the butter/oil mixture.
4. Take 1 sheet of filo pastry. Cover up the remaining sheets with a moist cloth so they do not dry up. Cut the sheet in half, widthways. Put one half of the sheet into the tin, scrunching down the edges if it is too big. Generously brush with the butter mixture, then place the next half sheet on top and, again, brush generously with the butter mixture.
5. Spread a thin layer of the cheese mixture all over the filo sheet.
6. Take another sheet of pastry, cut it in half again and layer it on top of the cheese mixture, brushing each layer generously with the butter mixture.
7. Continue to alternate 2 generously buttered halves of a filo pastry sheet with a layer of the cheese mixture until the cheese mixture runs out. You will probably get three layers of cheese.
8. Put two final layers of filo pastry on top of the last layer of cheese, brushing both generously with the butter and prick the surface a little with a fork.
9. Bake in the oven for 30 minutes. Best served warm out of the oven or at least at room temperature.