Water borek with butternut squash and feta

Step 1

First, make the dough. Place the flour, turmeric and 1 teaspoon of salt in the bowl of a stand mixer fitted with the dough hook attachment. Place the eggs, olive oil and cider vinegar in a small bowl and whisk until incorporated. Turn the mixer on to medium high speed and pour in the egg mixture. Mix for 5 minutes until you get a smooth but slightly sticky dough. Remove from the bowl, shape into a ball, cover with a damp cloth and set aside for 30 minutes.

Step 2

Meanwhile, make the filling. Place a large saute pan on medium high heat and once hot, add in the oil, onions, oregano, garlic and spices with ½ tsp of salt. Cook for 10 minutes, stirring frequently until softened.

Step 3

Add in the squash, chilli flakes and tomato paste. Cook for another 10 minutes until the squash has softened, slightly caramelised but still holding its shape. Remove from the heat and stir in the grated tomatoes with a  good grind of black pepper. Set aside to cool.

Step 4

Mix the feta and parsley in a bowl and set aside.

Step 5

Next roll the pastry. Divide the pastry into 5 balls of about 85g and cover with a damp cloth while rolling. Flour the work surface very generously and using a rolling pin, the dough into a rectangle of about 45x30cm and 2mm in thickness. Make sure to use plenty of flour when rolling, turning the dough over and flouring when necessary. Flour the dough generously, fold in half and set aside while you continue with the rest in a similar manner.

Step 6

Place a large saucepan filled with lightly salted water on medium high heat and bring to a boil. Pat any excess flour off the rolled and working in batches, lower the dough one at a time into the water. Use a large slotted spoon to submerge the dough into the water and cook for 30 seconds. Carefully remove from the water and plunge in a bowl of ice water until cool then drain in a colander set over a bowl. Continue in a similar manner until all the dough has been cooked.

Step 7

Preheat the oven to 180C.

Step 8

Place the butter and remaining 2 tablespoons of oil in a small saucepan, place on medium heat until melted. Brush a 22x30cm high sided rectangular tray generously with the butter and arrange one of the pastry on top, making sure that there is no overhang. Drizzle generously with the butter mixture and scatter over ⅓ of each the squash and feta mixture. Continue two more times until the filling has been used up. Place the remaining two pieces of pastry on top, scrunching them up so they have a wavy appearance and drizzle with the butter mixture.

Step 9

Place in the oven and bake for 50 minutes until golden all over and the top is crispy. Serve hot.