Give this impressive but surprisingly simple Greek-style lamb borek a swirl

Name: Give this impressive but surprisingly simple Greek-style lamb borek a swirl
Cook time: 1 h
Yield: 4
Cuisine: Greek,Mediterranean,Middle Eastern
Ingredients: 1 onion, grated; 500g lamb mince; ½ cup cooked white rice; 10 store-bought vine leaves, rinsed and chopped; ⅓ cup toasted pine nuts, chopped; 1 tbsp ground cumin; 1 tbsp coriander; ¼ tsp chilli flakes; 1 egg, lightly whisked; 50g melted butter; 12 sheets fresh filo pastry; store-bought toum (garlic dip), to serve

Jessica Brook

April 9, 2024

Serve this lamb, rice and vine leaf borek with garlic dip.James Moffatt

easyTime:30 mins - 1 hourServes:4

Dolmades (stuffed vine leaves) meet lamb borek in this impressive savoury spiral − so why don’t you give it a whirl?!

Ingredients

1 onion, grated
500g lamb mince
½ cup cooked white rice
10 store-bought vine leaves, rinsed and chopped
⅓ cup toasted pine nuts, chopped
1 tbsp ground cumin
1 tbsp coriander
¼ tsp chilli flakes
1 egg, lightly whisked
50g melted butter
12 sheets fresh filo pastry
store-bought toum (garlic dip), to serve

Method

Step 1
Preheat the oven to 200C fan-forced (220C conventional). Place onion, lamb, rice, vine leaves, ¼ cup of the pine nuts, the spices and chilli in a bowl. Season well with salt and pepper and mix to combine.
Step 2
In a small bowl, combine the egg and butter together. On a clean work surface, using one sheet of filo at a time, lightly brush with egg mixture, top with filo sheet and repeat process with 3 more filo sheets.
Step 3
Shape ⅓ of the lamb mixture into a thin sausage shape and place along one edge of the filo. Roll filo into a thin sausage and brush with egg to secure. Shape into a spiral and place in the centre of a lightly greased 25cm ovenproof skillet.
Step 4
Repeat the process two more times with remaining filo and lamb, and place the pastry “sausages” in the skillet to create one large spiral. Brush the pastry with the remaining egg and sprinkle it with pepper. Bake for 30 minutes, or until golden. Scatter with remaining pine nuts and serve with the toum.