Boureka with Yogurt Sauce – Recipe from Koukakis Farm
Time
70''
Difficulty
Portions
6-8
For the boureka:
1 package rustic phyllo dough
500 g minced meat
1 onion, finely chopped
2 tomatoes, grated
1 glass white wine
200 g feta cheese, crumbled
1 beaten egg
A little olive oil
Salt and pepper
For the yogurt sauce:
4 tbsp Koukakis Farm yogurt
2 tbsp finely chopped mint
1 tbsp olive oil
1 tbsp sweet paprika
A little salt
Sauté the minced meat with the onions in oil, stirring constantly for 5 minutes over high heat.
Deglaze with the wine, add the tomato, season with salt and pepper, then reduce the heat and simmer for 30 minutes. Once the meat cools slightly, add the feta and gently mix.
Cut each phyllo sheet into 4 strips and place 2 tablespoons of the filling on each strip.
Roll them up, tightening the edges well to prevent the filling from escaping.
Arrange them on a baking tray, brush with oil or egg, and bake for 25 minutes in a preheated oven at 180°C.
For the sauce: Mix all the ingredients together and serve over the boureka.
