Tart
Fry the onions and garlic till soft, grate the mozzarella and Halloumi and crumble the feta, mix the garlic, onions cheeses, toasted pine nuts and lemon zest, Mix the chopped mint, parsley and coriander with the fresh bread crumbs add the herb and breadcrumb mixture to the cheese and onion mixture, add the chopped figs and eggs. Layer the filo pastry coated with butter and the pie mixture ending with a filo pastry layer. Bake in the oven till golden brown.
This recipe is perfect all year round and makes the ideal starter for a dinner party, especially a middle eastern themed party, pair it with a tagine or a shawarma main course. The dish can also be served at a buffet as it is the ideal finger food
The mixture of three different cheese with the crunch from the toasted pine nuts and filo pastry the star of this halloumi pie is the addition of the herbs for freshness and the figs for a touch of sweetness
This halloumi pie is based on the recipe for Borek. Borek is a flaked pastry tart filled with cheese and herbs and sometimes sprinkled with sesame or black onion seeds. Its origin is probably based in Turkey. There are a number of different variations to Borek, including the use of different cheeses, potatoes, and herbs. There are also meat versions that include beef or sausage meat and tomato sauces. There are also a selection of borek recipes that are vegetarian based and use spinach, leeks, courgettes and even nettles. Borek can also be sweet and in this case is filled with custard. This recipe comes from the cookbook Moorish by Greg & Lucy Malouf
