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1
Preheat the oven to 350F (180C).
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2
Combine the feta, mint, and nutmeg, and season with black pepper.
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3
Lay the filo sheets on top of each other and cut into 3 long strips, 4in (10cm) wide.
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4
Taking one strip of pastry at a time, brush with butter.
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5
Place a heaping teaspoon of the cheese mixture at one end.
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6
Roll up the pastry into a cylinder, stopping after rolling one-third to fold over the long sides of the filo to completely enclose the filling, then finish rolling.
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7
Make sure the ends are tightly sealed.
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8
Transfer to the baking sheet and cover with a damp paper towel.
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9
Do not let the pastries touch each other.
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10
Lightly brush another baking sheet with the butter.
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11
Arrange the pastries on the sheet and brush with the remaining butter.
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12
Bake for 10-12 minutes, or until crisp and golden.
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13
Serve hot or warm.
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14
Variation:
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15
Spinach Boreks: Substitute the cheese filling for the following mixture: Saute 2 chopped scallions in 1 tbsp olive oil.
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16
Stir in 5oz (140g) baby spinach leaves; cook until wilted.
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17
Drain, cool, then chop finely.
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18
Mix in 1/2 cup crumbled feta cheese and 1 tbsp chopped dill.
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19
Season with salt and pepper.
