Bricks à la feta - Feta borek

 This is a very simple dish from my mum's Northern African Jewish heritage. Lovely served with a salad, and can be enjoyed either cold or hot. 

Ingredients

300g feta cheese. Full fat.

100g gruyere. Full fat, and not pre-grated. Emmental works well too, but avoid cheddar or other British hard cheeses as they do not melt the same way.

2 eggs

Fresh chives, chopped finely

Pinch of nutmeg

Pepper, and a tiny bit of salt

Big sheets of spring roll pastry - Yes, I know you were expecting filo pastry, but the type of filo we have in France is more similar to spring roll pastry. Traditional filo pastry works well too. 

Method

Grate the gruyere, and crumble the feta roughly, then combine all the ingredients together (apart from the filo / spring roll pastry, obviously). 

Place a bit of mixture on a sheet of filo / spring roll pastry, and fold into a package. 

For cooking, there are two methods:

In a frying pan, with a little bit of olive oil, over low heat. It's tedious, unless you have a giant pan so you can cook everything at once.

Brush each parcel with a bit of melted butter and bake in a preheated oven at 200 degrees. This is more efficient.

The parcel may open during the cooking and some mixture may come out, especially if, like me, you tend to put too much mixture in the pastry. It's OK, it will still be delicious.