I am delighted to share this delicious Coiled / Swirl filo pie with zucchini, dill, cheese and onions, Kol Boregi, as we call in Turkish; it has been a huge hit at my online cookery classes recently. We really enjoyed this filling; there is a lovely natural sweetness from the zucchini and onions with the saltiness from Turkish beyaz peynir (I love Pinar Foods UK’s creamy beyaz peynir) or feta cheese, that works with dill so well. You can also use spinach, sautéed leeks, kale, Swiss chard instead of zucchini/courgettes.
The trick with filo pastry sheets is that they need to be kept under slightly damp towel so they won’t dry out. Take only one sheet at a time to make the coiled shape for this recipe. I have used Jus Roll filo pastry sheets and they worked well.
The milk, egg and olive oil mixture works like a magic to keep the pastry intact while rolling. If the pastry breaks, please don’t worry, you can patch up brushing with the milk, egg and olive oil mixture. Once baked and cooled, you can cut this pastry in portions and freeze in a sealed bag (in one layer). You can also bake it ahead of time and give a gentle reheat at 180C/350F for about 8 minutes.
I am teaching how to make this Vegetarian Coiled Filo Pie, Kol Boregi, at my online (zoom cookery class) on April 17th; you can register for the class via the PayPal link under April 17th, if you’d like to join us – classes tend to sell out quickly, so early registration recommended –
I love our savoury pastries and boreks in Turkish cuisine; tray bakes, filo triangles, pogacas, Pide, Flatbreads with zaatar and cheese topping and more included at my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. Signed copies available at this link and delivered worldwide including the US and Canada. Please kindly note that this Coiled filo pie, Kol Boregi is a new recipe and not included at my current cookery book.
I hope you enjoy this delicious Coiled filo pie, Kol boregi, Afiyet Olsun,
- 7 Filo pastry sheets, thawed (I used a packet of Jus Roll filo sheets, they work well)
- For the filling:
- 1 medium onion, finely chopped
- 2 large (or 3 medium) zucchini/courgette, grated
- 1 small bunch of dill, finely chopped
- 200g/7 oz Turkish beyaz peynir or feta cheese, crumbled
- 30ml/2tbsp olive oil (to sauté the onions)
- 5ml/1tsp pul biber or red pepper flakes
- Salt and ground black pepper to taste
- For the egg, milk and olive oil sauce:
- 90ml/3fl oz milk
- 1 free range medium egg, beaten
- 30ml/2tbsp olive oil
- For the topping of the coiled/swirl pie:
- 1 free range medium egg, beaten
- 30ml/2tbsp olive oil
- 30ml/2tbsp sesame seeds
- Preheat oven to 180C/350F
- For the filling, place the grated courgette (zucchini) in a colander and sprinkle with salt. Set aside for 10 minutes. Using a clean tea towel or sturdy couple of sheets of kitchen paper towel, squeeze out the excess juice (this is an important step, otherwise this excess juice would make the pastry soggy). Place the squeezed zucchini/courgette in a large bowl.
- Pour in the 2 tbsp olive oil on wide heavy pan and stir in the chopped onions; gently sauté for 4 minutes, until starting to soften. Stir in the grated zucchini/courgette, gently combine and sauté for another 2-3 minutes. Turn the heat off.
- Place the sautéed onions and zucchini in the large mixing bowl. Stir in the crumbled cheese, dill, season with salt, ground black pepper and pul biber. Combine the all ingredients well and allow to cool for about 10 minutes. The filling is ready.
- For the milk, egg and olive oil sauce; combine the beaten egg, 2 tbsp olive oil and 90ml/3fl oz milk in a bowl.
- Open your thawed filo pastry sheets and gently lay them on a clean surface and cover with a slightly damp towel. To coil the filo, the pastry needs to be kept moist. Only take one sheet at time and keep the rest covered.
- Line a round baking dish (with 25cm/10in diameter) with baking paper.
- Take 2 filo sheets and lay on top of another on a clean, dry surface. Brush the top sheet with 4 tablespoons of the milk, egg and olive oil mixture. Place a little less (sparing about 1 tbsp filling) than ⅓ of the filling mixture in a line, along the edge near you. Gently roll up into a cylinder. Brush the edge with the milk, egg, olive oil mixture. Starting from one end, wind the filo into a coil and put on the baking dish with the baking paper on. Brush over and sides of the coiled pastry with the egg, milk and olive oil mixture (this also helps to patch up any broken pastry).
- Repeat the same procedure with the next 4 filo pastry sheets, using 2 sheets at a time and a little less than (again, sparing about 1 tbsp filling) ⅓ of the filling each time. Coil each filo cylinder around the previous one to make a larger spiral. Make sure to brush the top and sides of the coiled pastry with the egg, milk and olive oil mixture.
- Fold the last remaining sheet, lengthways and brush the sheet with 2 tablespoons of the egg, milk and olive oil mixture. Place the remaining filling (about 3 tbsp) in a line along the edge near you. Roll up again into a cylinder and coil around the previous one to complete the spiral. Brush the top and sides of the coiled pastry with the egg, milk and olive oil mixture and patch up any broken pastry.
- Combine the beaten egg and 2 tbsp olive oil in a small bowl. Brush the top of the pie with this mixture, all over, and then sprinkle with the sesame seeds.
- Bake in the preheated oven for about 40 - 45 minutes, until the top is golden brown and cooked through.
- Once cool, slice and serve with the refreshing Shepherd’s Salad or the wholesome Spicy bulgur wheat salad with pomegranate molasses, Kisir, aside.
It has been wonderful sharing Turkish recipes with folks all round the globe, at my online zoom cookery classes; many thanks all joined us so far. There are a few lovely classes coming up, including Home made baklava and Leafy greens with pine nuts on April 10th, Vegetarian Coiled Filo Pie, Kol Boregi and Kisir on April 17th and Simit and Traybake kebab on April 24th. You can see the details of my upcoming online classeshere, (including my delicious classes coming up with Milk Street Online Cooking School too). Please kindly register via the PayPal link under each class, if you like to join us. Classes tend to sell out fast so early registration recommended.
Look forward to seeing you at one of the classes and to take a virtual culinary trip to my homeland, Turkey.
My best wishes and Afiyet Olsun,