You won’t miss the meat at all in all these hearty and flavoursome dishes, in our second extract from the new vegetarian cookbook by Prue Leith and her chef niece Peta… 

These scrumptious borek fingers are bound to be a crowd pleaser and can be served alongside other nibbles

These scrumptious borek fingers are bound to be a crowd pleaser and can be served alongside other nibbles

These scrumptious borek fingers are bound to be a crowd pleaser and can be served alongside other nibbles

These make excellent finger food – hot, crunchy, buttery, with the salty kick of feta. They don’t keep well, but there are unlikely to be leftovers.

Makes 12

  • 6 sheets of filo pastry 
  • 550g (1lb 3oz) fresh spinach 
  • 150g (5½oz) feta cheese, crumbled 
  • 3 spring onions, trimmed and thinly sliced
  • 20g (¾oz) vegetarian Parmesan-style cheese, grated
  • 1 large egg, beaten
  • 1tsp finely chopped flat-leaf parsley 
  • A few grinds of black pepper  
  • 100g (3½oz) unsalted butter, melted
  • 2tbsp nigella seeds

Preheat the oven to 220°C/fan 200°C/gas 7. Line a baking tray with baking parchment. Put a clean, damp cloth over the filo pastry to stop it drying out. 

Wash the spinach, then put it in a pan with the water still clinging to its leaves. Cover, set over a medium heat and cook for 1-2 minutes, until wilted. Put in a colander and squeeze the excess water out.

Chop the spinach roughly, then put it in a mixing bowl. Add the feta, spring onions, Parmesan-style cheese, egg, parsley and black pepper. (You shouldn’t need to add any salt, as the feta is very salty.) Stir the mixture until combined.

Take a sheet of filo pastry and cut it in half widthways. Lay one half horizontally in front of you and brush it generously with melted butter, then put one twelfth of the spinach mixture in a line along the middle of its length, leaving a 2cm gap at each end for sealing. 

Bring those ends of the pastry in over the filling, then roll the longer side closest to you over the filling to create a roll.

Brush with butter, then roll to seal well. Place on the lined tray seam-side down, brush with butter and sprinkle liberally with nigella seeds. 

Repeat this process with each piece of pastry until you have 12 rolls.

Bake the borek for 20 minutes, until crisp and golden. Serve warm, but not oven-hot.

Extracted from The Vegetarian Kitchen by Prue Leith & Peta Leith, published by Bluebird on 20 February, £25. © Prue Leith and Peta Leith. To order a copy for £17.99 go to mailshop.co.uk or call 01603 648155. P&P free. Offer valid until 31 March, 2020 

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