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 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.
If you live in the US, Canada or Mexico, you can order hardback copies of Ozlem’s Turkish Table here for lower shipping rates. 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 (270g - 480mm x 255mm), thawed (I used a packet of Jus Roll filo sheets, they work well)
- For the filling:
- 1 medium onion, finely chopped
- 2 medium to large zucchini/courgettes (485g/1lb 1oz), trimmed and grated
- 1 small bunch of dill, finely chopped
- 200g/7 oz Turkish beyaz peynir or feta cheese, juice drained and crumbled
- 30ml/2tbsp olive oil (to sauté the onions)
- 5ml/1tsp pul biber
- Sea salt and freshly ground black pepper to taste
- For the egg, milk and olive oil sauce:
- 30ml/ 1fl oz milk
- 1 free range medium egg, beaten
- 15ml/1tbsp olive oil
- For the topping of the coiled/swirl pie:
- 1 free range medium egg, beaten
- 10ml/2tsp olive oil
- 1tbsp sesame seeds
- 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 8 minutes, until they soften. Stir in the grated zucchini/courgette, combine and sauté for another 4 minutes, season with salt and ground black pepper. Turn the heat off.
- Place the sautéed onions and courgettes in the large mixing bowl. Stir in the crumbled cheese, dill, season (you may not need additional salt, as feta/beyaz peynir is already salty) and pul biber. Combine all ingredients well and allow to cool for about 10 minutes. The filling is ready.
- Preheat fan oven to 180C/200C/400F.. Line a round baking dish (with 25cm/10in diameter) with baking paper.
- Combine the milk, beaten egg and olive oil for the sauce in a small bowl. .For the topping, mix the beaten egg and olive oil in a small bowl
- Open your thawed filo pastry sheets and gently lay them on a dry, clean surface and cover with a damp towel. To coil the filo, the pastry needs to be kept moist. Only take one sheet at time and keep the rest covered.
- Take 2 filo sheets and lay on top of another lengthways on a clean, dry surface. Brush the top sheet with he milk, egg and olive oil mixture. Place about 145g/5oz filling in a line, along the edge near you, leaving 2cm at each end filling free. 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 .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 the egg, milk and olive oil mixture. Place the remaining filling (about 85g/3oz) 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.
- Brush the top and visible edges of the pie the beaten egg and olive oil all over, and then sprinkle the sesame seeds.
- Bake in the preheated oven for about 35 minutes, until the top is golden brown and cooked through. Let it slightly cool for 5 minutes. Slice in wedges. You serve with Spicy bulgur wheat salad with pomegranate molasses, Kisir, aside if you like.