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Water borek with butternut squash and feta

Golden water borek with a warm squash-feta heart.
Soft, savory bites with sweet spice and a bright tang.
Comforting, juicy, and perfect for sharing or snacking.

dinner ⏱ 135 min 550 kcal / portion 70.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Water borek with butternut squash and feta
v6 · rb0e705f985 20260727Z1751 105 ml olive oil 4 pieces plum tomato 80 g unsalted butter fine sea salt to taste black pepper to taste 🌀 mix dry dough ingredients 🌀 whisk eggs oil and cider vinegar 🌀 ⏱ 5 min mix dough until smooth ⏳ ⏱ 30 min shape dough ball and cover with damp cloth rest 🍳 ⏱ 10 min sauté onions oregano and spices 🍳 ⏱ 10 min cook squash with chilli flakes and tomato paste ⏳ stir in grated plum tomatoes and black pepper; cool filling 🌀 mix feta and parsley; set feta mixture 🍽 roll dough into rectangle and flour work surface 🍳 boil pastry pieces in lightly salted water 30 seconds each ⏳ plunge pastry into ice water until cool and drain 🔥 preheat oven to 180°C 🍳 melt butter with olive oil for brushing 🍽 brush tray and lay first pastry layer; drizzle butter mixture 🍽 scatter 1/3 squash and feta mixture repeat layers twice with squash and feta mixture using 1/3 each 🍽 top with remaining pastry and drizzle butter mixture 🔥 ⏱ 50 min bake until golden and top is crispy 🍽 serve hot Borek Bounty 🎉 400 g plain flour ¼ tsp ground turmeric 3 pieces egg 1 tbsp apple cider vinegar 2 pieces onion 15 g picked oregano 5 pieces garlic clove 1½ tsp ground allspice ½ tsp ground cinnamon 400 g butternut squash ½ tsp chilli flakes 1 tbsp tomato paste 400 g feta 30 g parsley chili shatta to taste tomato sauce to taste plain flour, ground turmeric egg, apple cider vinegar 15 ml 60 ml butternut squash, chilli flakes, tomato paste plum tomato black pepper feta, parsley fine sea salt 30 ml chili shatta, tomato sauce fine sea salt black pepper
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Preparation steps

  1. mix dry dough ingredients
  2. whisk eggs oil and cider vinegar
  3. mix dough until smooth 5 minutes
  4. shape dough ball and cover with damp cloth rest 30 minutes
  5. sauté onions oregano and spices 10 minutes
  6. cook squash with chilli flakes and tomato paste 10 minutes
  7. stir in grated plum tomatoes and black pepper; cool filling
  8. mix feta and parsley; set feta mixture
  9. roll dough into rectangle and flour work surface
  10. boil pastry pieces in lightly salted water 30 seconds each
  11. plunge pastry into ice water until cool and drain
  12. preheat oven to 180°C
  13. melt butter with olive oil for brushing
  14. brush tray and lay first pastry layer; drizzle butter mixture
  15. scatter 1/3 squash and feta mixture
  16. repeat layers twice with squash and feta mixture using 1/3 each
  17. top with remaining pastry and drizzle butter mixture
  18. bake for 50 minutes until golden and top is crispy
  19. serve hot

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