Squash Blossom Borek | Aegean-Style Phyllo Rolls

Remove the stem from each blossom and strip off the green sepals at its base with your fingers. Look inside the flower and pull out the yellow center. Both parts are bitter, and even one left behind can make the whole borek bitter. Rinse the cleaned blossoms in plenty of water, pat them dry with a clean towel, and tear them into large pieces by hand.

Mash the lor cheese with a fork and mix it with the finely chopped mint and dill. Add the salt and black pepper. Fold in the torn blossoms last with just two or three strokes; overmixing will crush them and make the filling watery.

Cut the phyllo into long strips 10 cm wide and brush each strip with olive oil. Place 1 tablespoon (15 ml) of filling at one end of each strip and fold it into a triangular packet or roll it up. Press the edges closed with your fingers.

Arrange the borek spaced apart on an oiled baking sheet, seam-side down, and brush the tops with the remaining olive oil.

Bake in an oven preheated to 190°C / 375°F for 30 minutes. The borek is done when the phyllo is light golden. Do not bake it longer, or the blossoms’ delicate flavor will be lost. Serve warm.