The "everything" Brunch Borek Recipe

preheat and prepare

Preheat the oven to 200°C (390°F). Lightly grease a baking sheet or line it with parchment paper.

Melt the unsalted butter in a small saucepan or microwave and stir in 1 tablespoon of olive oil. Keep warm for brushing phyllo.

Lay one sheet of phyllo on a clean work surface and brush it lightly with the butter-oil mixture. Place a second sheet on top and brush again. Repeat layering until you have a stack of 4 brushed sheets (you'll use 2 stacks later).

In a medium bowl, crumble the feta and add the softened cream cheese. Mash together with a fork until mostly smooth but still slightly textured.

Add the two eggs to the cheese mixture and whisk lightly until combined and slightly fluffy.

Fold in the chopped dill, sliced spring onions, lemon zest, lemon juice, chopped capers, everything bagel seasoning, black pepper and 0.25 tsp salt. Taste a small amount and adjust salt/pepper if needed (remember smoked salmon adds salt).

Fold in the smoked salmon pieces gently so they remain in small ribbons or flakes rather than fully pulverized. Reserve a few thin slices of smoked salmon to lay on top of each borek before baking (about 8 small strips).

Divide the filling into two equal portions (one for each pastry roll). Keep near the phyllo stacks.

Working with one phyllo stack (4 sheets), place the layered phyllo horizontally. Spoon one portion of the filling along the short edge in a log about 2–3 cm (¾–1 inch) from the edge, leaving a 1 cm border on the sides.

Fold the short edge over the filling, then fold the sides in, and roll away from you into a tight log, brushing the exterior with more butter-oil as you roll. Repeat with the second phyllo stack and the second portion of filling.

Place the two logs seam-side down on the prepared baking sheet. Brush the tops with the remaining butter-oil mixture (or olive oil) and sprinkle with the reserved everything seasoning and a little extra black pepper.

Lay the reserved smoked salmon strips gently on top of each log and tuck a couple of dill sprigs under the salmon for presentation (they will roast slightly).

Bake in the preheated oven for 18–22 minutes, until the phyllo is golden brown and crisp and the filling is set (eggs cooked through). If the top browns too quickly, tent loosely with foil for the last 5 minutes.

Remove from oven and let rest on the baking sheet for 5 minutes to set, then transfer to a cutting board.

Slice each log into 6–8 bite-sized pieces (yielding 12–16 pieces total). Arrange on a serving platter.

Brush any cut edges lightly with 1 teaspoon olive oil and sprinkle with the additional everything seasoning and a few extra dill sprigs for color.

Serve warm with lemon wedges on the side for squeezing. Recommend passing extra everything seasoning and lemon at the table.