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Börek Sauvage (Wild Greens Börek)
Börek Sauvage (Wild Greens Börek) is a modern French recipe (based on an Ottoman original) for a classic layered pie of wild greens, cheese and egg in a filo pastry case. The full recipe is presented here and I hope you enjoy this classic French version of: Wild Greens Börek (Börek Sauvage).
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
6
Rating: 
Tags : Wild FoodVegetarian RecipesCheese RecipesBaking RecipesFrench Recipes
This is a wild greens version of the classic Ottoman pastry.
Ingredients:
10 sheets of filo pastry (about 1 packet)
100g bisort leaves
70g
common hogweed leaves, chopped
30g wild garlic leaves, chopped
5 wild garlic flowers
1 shallot, finely chopped
50g creamy goat's cheese, softened
100g sheep's cheese, softened or grated
100g Gorgonzola cheese, grated
1 hard-boiled egg, finely chopped
olive oil, for greasing
salt and freshly-ground black pepper, to taste
Method:
Bring a pan of salted water to a boil, add the bisort leaves and cook for 10 minutes then drain, squeeze out any excess moisture and chop finely. Place in a bowl then add the common hogweed leaves, wild garlic leaves, shallot, goat's cheese, sheep's cheese and egg. Mix with your hands to bring together.
Now prepare the pie. Grease a deep pie or small quiche dish and line with half the filo pastry sheets (brush each sheet as you add them). Spread half the filling over the pastry then top of the Gorgonzola cheese. Spread over the remaining wild greens filling then sprinkle the wild garlic flowers on top.
Oil the remaining filo sheets and use to cover the pie (ensure you overlap and tuck in the overlapping sides to seal in the filling). Place on a baking tray then transfer to an oven pre-heated to 180°C and bake for 30 minutes, or until golden and cooked through.
Remove from the oven, allow to rest for 10 minutes before slicing into wedges and serving.
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