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1
Preheat the oven to 200C/fan 180C/gas 6.
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2
Line a baking sheet with non-stick baking paper and brush it generously with olive oil, which will prevent the cooked borek from sticking to the paper.
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3
Crumble and mash the feta cheese into a small bowl with the dried mint and Greek yoghurt until the mixture is evenly blended but not wet you need it to be soft enough to mould as desired.
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4
On a clean work surface, take a sheet of filo pastry and cut it into quarters.
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5
Have your bowl of beaten eggs to hand.
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6
Place one-quarter of the pastry horizontally in front of you.
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7
Take a teaspoon of mixture, roll it into a sausage shape in your hands and place it along the bottom edge of the pastry.
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8
Fold the bottom corners of the pastry up over the filling, then roll up the pastry from the bottom, tucking in the sides as you go.
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9
Dab your fingers into the beaten egg and seal all sides to prevent the filling from leaching out during cooking.
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10
Place the rolled borek on to the prepared baking sheet and repeat with the remaining pastry and filling.
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11
Brush the borek all over with the beaten egg and give each one a scattering of nigella seeds.
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12
Bake for about 20 minutes, or until they are golden brown.
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13
Serve immediately.
