Vegan Halloumi & Spinach Borek

5 from 6 votes

asy vegan halloumi & spinach borek are a twist on Turkish filo parcels, which are perfect for lunch with a salad or for lunchboxes.

Prep Time15

Cook Time20

Total Time35

Course: Easy Vegan Pastry Recipes

Cuisine: Turkish, vegan

Keyword: filo pastry, phyllo pastries, Vegan filo cigars, vegan filo hand pies, Vegan filo parcels, vegan filo pastries, vegan hand pies

Servings: pastries

Calories: 183kcal

Author: Jacqueline Meldrum

Ingredients

10 sheets filo pastry
1 tablespoon olive oil (spray) or melted vegan butter
100 g baby spinach or frozen spinach (see notes)
4 spring onions , chopped (also known as scallions)
100 g vegan feta
200 g vegan halloumi grated
2 tablespoons nutritional yeast also known as nooch
½ teaspoon nutmeg
½ teaspoon chilli powder or flakes
2 tablespoons vegan mayo
1 pinch salt and pepper
1 teaspoon onion seeds or nigella or poppy seeds

Metric - US Cup Measures

Instructions

Preheat the oven to 180c/160c fan/350f/gas mark 4 and line a large baking tray.
Wilt your spinach. Give it a good rinse in a colander, then sit the colander in the sink and pour boiling water over the spinach to wilt it. Refresh with cold water.
Squeeze as much of the water out of the spinach as you can, then chop it and set aside.
Crumble the feta into a large mixing bowl, then add the grated halloumi.
Add the spring onions and chopped wilted spinach.
Now add the nutritional yeast, nutmeg, chilli, salt and pepper and mayo and mix well.
Take your filo pastry out of the fridge, remove from the package and carefully unroll the sheets. Cut in half lengthways, so you have two long piles of pastry.
Take two sheets from the pile and wrap the rest in a clean, damp teatowel, to stop it from drying out.
Lay down one sheet, spray a light mist of oil over it (or brush with melted vegan butter), then place the second sheet on top. Spray down the long side with oil.
Add a sausage shape of the cheese mixture to the bottom of your rectangle of pastry, leaving a border around it. About 2 generous tablespoons of mixture.
Fold the bottom sides of the pastry over the edge of the filling and then roll the bottom of the pastry over the filling and keep rolling up the pastry until you have a cigar shape. Place on the lined sheet.
Do the same for the rest of the filling and pastry sheets.
When they are all made and on the tray, spray with oil and sprinkle with seeds, then bake in the pre-heated oven for 20 minutes until golden and crisp.
See notes for leftover pastry ideas.
Leave to cool, then serve with salad.
Enjoy!

Notes

If you don't have olive oil spray, you can brush the pastry with olive oil or melted vegan butter.
Nutritional yeast (also called nooch) is optional, but gives a good flavour and is a source of vitamin B 12.
If you have leftover sheets (my 10 sheet box had 12 sheets), you can add some peanut butter or biscoff spread and a few choc chips as a filling to make a sweet filo pastry.
Store these pastries in a kitchen paper-lined airtight container in the fridge. They are at their crispiest when made, bit still taste good for a couple of days.

Nutrition