08 July 2010 14:19

(Bourekakia pourakia)
•      20 (approx) sheets of pastry (for baclava),
•      250gr feta
•      1 egg, lightly beaten
•      ½ cup, finely chopped parsley
•      Salt, pepper, oil for frying.
Open the sheets of pastry and cut in strips 12 cm wide and 30 cm long. Cover with a towel.
Prepare the filling: Crumble the feta with a fork, add the egg, the parsley, and the pepper and mix until the mixture is even in consistency.
Place some water in a bowl next to you. Take the strips of pastry one by one and place with the narrow side towards you. In a thin line spread 2 teaspoons of filling, leaving about 2 cm on either side. Dip your fingers in the water and coat the sides and the top. Turn the two sides in, over the filling and then roll the bourekakia as tightly as possible.
Fry the bourekakia in plenty of hot oil until brown on all sides and place on some kitchen roll to drain.