Carrot, Feta And Mint Börek

• 1 tablespoon sunflower oil
• 1 shallot, peeled and grated
• 150 grams carrots, peeled and grated
• Salt and pepper, to taste
• 200 grams feta cheese
• 4 tablespoons fresh mint, chopped
• 9 filo pastry sheets
• Sunflower oil, for frying
• Honey, for drizzling

1. In a frying pan, heat 1 tablespoon of sunflower oil and fry the shallot for 2 minutes. Add the grated carrot and 2 tablespoons of water and cook for about 4 additional minutes until the carrot has softened. Season with salt and pepper.
2. Put the carrot mix into a bowl and leave to cool for 10 minutes. Crumble the feta into the carrot mix, add the mint and mix well.
3. Unroll the filo pastry sheets and cut diagonally into two triangles. Cover with cling film, then cover with a damp tea towel so the pastry doesn't dry out.
4. Take a triangle and position it so that the longest side is facing you. Put 3 teaspoons of the carrot mixture along the base of the triangle, leaving an edge of about 4 centimeters on each side. Fold the two edges over the filling to hold it in and roll away from you until you get to the tip of the triangle. Dunk the tip into a bowl of water and finish rolling.
5. Put the uncooked borek onto a floured plate or baking paper, cover with cling film and proceed rolling up the remaining borek.
6. Once all the borek are ready, put a generous glug of sunflower oil into a frying pan, so that it covers the entire base. Heat the oil and fry the borek in batches until golden brown.
7. Place each borek onto a piece of kitchen paper to soak up the excess oil and continue frying the rest of the batch.
8. Serve the borek while still hot, drizzled with honey.

sunflower oil, shallot, carrots, salt, feta cheese, fresh mint, pastry sheets, sunflower oil, honey

Taken from food52.com/recipes/37593-carrot-feta-and-mint-borek (may not work)