Haloumi, Feta and Mint Boureki with Greek Salad

By sarah_carroll

Ingredients

• 350 gm ricotta
• 150 gm haloumi, coarsely grated
• 130 gm Greek feta, coarsely crumbled
• 2 eggs, lightly beaten
• 1 1/2 tbsp dried mint
• 24 filo pastry sheets (about 1 packet)
• 125 ml (1/2 cup) olive oil, for brushing
• Greek salad
• 500 gm heirloom tomatoes, such as tigerella and ox-heart, coarsely chopped
• 1 telegraph cucumber, coarsely chopped
• 110 gm (3/4 cup) Kalamata olives
• 100 gm Greek feta, coarsely crumbled
• 60 ml (1/4 cup) extra-virgin olive oil
• 1 lemon, juice only
• 1 cup flat-leaf parsley (loosely packed), coarsely torn

Preparation

Step 1

1 Preheat oven to 200C. Combine ricotta, haloumi, feta, eggs and mint in a bowl, season to taste and set aside.
2 Lay a sheet of filo on a work surface, brush with olive oil and top with another layer of filo, then repeat. Brush top with oil, then spoon one-sixth of filling along the longest side of the pastry, leaving 3cm at each end. Fold in sides, then roll up loosely and twist into a coil. Place on an oven tray lined with baking paper. Repeat with remaining pastry and filling. Brush tops with remaining oil and bake until golden and cooked through (15-20 minutes).
3 Meanwhile, for Greek salad, combine ingredients in a large bowl, toss to combine, season to taste and serve with boureki.